Rose's Luxury Supper Club Menu
First Course - Grilled Cucumber with Yogurt & Parsley Vinaigrette
Second Course - Slowly Cooked Salmon with Dill Pistou, Summer Squashes and Lemongrass Cream
Third Course - Scott's Tres Leches
First Course - Top cucumber with honey vinegar and enjoy!
Second Course -
For the salmon - Remove small containers and lemon, pour the jus over the salmon, lightly place the lid back on and microwave for 30-60 seconds, or until warm inside
For the veggies - Remove the small containers, loosen the lid for the veggies and cook for 30 seconds or until warm. Mix the veggies with the pistou sauce and top with the mixed herbs.
For the sauce - Remove the lid from the container and microwave in 30 second increments until hot. Once hot, stir in the Salmon Roe to allow the roe to warm
For the salmon - Preheat the oven to 300 F, place salmon in an oven safe dish and cover with the jus and heat for 4-6 minutes, or until warm inside.
For the veggies - Heat a small saute pan over medium heat, add 1 tbsp of cooking oil of your choice, cook vegetables until hot (appx 1-2 minutes), toss with the pistou.Then transfer to a bowl or plate and top with herbs
For the sauce - Bring sauce to simmer in a small pot, turn off the heat, gently stir in the Salmon Roe to allow the roe to warm.
To assemble - In a bowl, place the veggies and herbs on the bottom and place the salmon on top. Spoon sauce and Salmon Roe over the salmon, Finish with a squeeze of lemon, if desired.
Third Course - Ready to go, just top with toasted coconut -- best enjoyed cold!
First Course - dairy & seafood
Second Course - dairy
Third Course - dairy & gluten