Mothers Day Special
Spoil Your Mum This Mothers Day With Our Special Three Course Meal That Is Sure To Delight. To Start A Royal Greenland Shrimp Cocktail, Followed By A Main Of Blackened Loch Duart Salmon Fillet With Roast Garlic And Thyme Vegetables With Spiced Honey And Ginger Cream And Topped Off With A Warm Sticky Ginger Pudding With Butterscotch Sauce.
** PLEASE ONLY SELECT FRIDAY 12TH OR SATURDAY 13TH FOR DELIVERY**
This Dish Serves 2
- allergenCRUSTACEAN, EGG, MUSTARD, GLUTEN, FISH, SULPHITES, DAIRY, CELERY
Shrimp (CRUSTACEAN), mayonnaise (EGG, MUSTARD, GLUTEN) ketchup (CELERY), brandy (SULPHITES), iceberg lettuce, worcestershire sauce, FISH, tobasco. Salmon (FISH), double cream (DAIRY), white wine (SULPHITES), ginger, onion, cajun spice, potatoes, carrots, peas, turnip. Flour(GLUTEN), dates (SULPHITES), brown sugar, butter (DAIRY), (EGG), ground ginger, stem ginger, double cream (DAIRY).
Share the shredded lettuce between to glasses or serving bowls, top with the shrimp and cocktail sauce mixture and garnish with a wedge of lemon.
Pre heat the oven to 180oc.
Empty vegetables onto a greased baking tray, season with salt and pepper and roast in the oven for 15 to 20 minutes. Place a frying pan on a medium heat and sear the salmon fillets for 1 to 2 minutes until slightly blackened
Remove from the pan onto a baking sheet and place in the oven for the last 5 to 7 minutes with the vegetables. If pink salmon is preferred check the fish after a few minutes this all depends on the thickness of the salmon. Pour the ginger cream into a small saucepan and bring to a gentle simmer.
Arrange the roast vegetables onto 2 warmed serving plates top with the blackened salmon and finally pour the ginger cream round the side.
ENSURE FOOD IS PIPING HOT THROUGHOUT.
Heat the pudding in the microwave for 10 to 15 seconds to warm through. The butterscotch sauce can be heated in the microwave to bit very gently a few seconds at a time or it may split. If you dont have a microwave place the puddings in an ovenproof dish, top with the butterscotch sauce, cover tightly with tin foil and put into the oven for 4 to 5 minutes. Be careful if using this method as the sauce can caramelise very quickly so keep a close eye on it. If desired serve with ice cream, clotted cream or creme fraiche.
ENSURE FOOD IS PIPING HOT THROUGHOUT
Keep refrigerated and use within 2 days.