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All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
The canapes were light, but full of flavor, all a balancing act of letting the fish shine and not having any one ingredient over power the other, they were perfect.
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All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Set 1: Brown shrimp (from Morecambe Bay) in hot butter infused with mace and black pepper.
Smoked salmon (from Coln Valley) on rye bread.
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All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
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All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Set 2: Steamed cockles on laverbread.
Queenie scallops in half shell served with beurre blanc.
I was in heaven with this combination. The scallops were soft and melt in the mouth, the laver bread was a new experience and one I loved.
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All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
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All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Set 3: Cuttlefish arancini with black ink plus paprika mayo
Coley (from Lowestoft) goujons in a Greenish Meantime beer batter and mini skinny fries.
loved this set, portions were perfect as am not much of a battered fish fan but this was fantastic, the batter wasn't heavy and the fish was flakey and moist.
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All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
Set 4: Gurnard (from the Isle of White) roasted with streaky bacon Cured mackerel on samphire.
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All rights to images reserved copyrights Alicia Lewis @ KitchenTakeovers |
We were also treated to a rather delectable sweet wine at the end of the session, it was really rather delicious.