Summerlicious lunch at Oliver's was such a success. I am very pleased with the results and so were my guests!
Update Its been a while but here we go!
App: - Avocado lettuce wraps with tomato bacon Dressing
1/4 cup red wine vinegar
2 tbsp finely chopped shallots
1 tbsp finely chopped jalapeno
3/4 cup olive oil salt and pepper
Grilled
2 avocados, cut in half pitted and peeled
olive oil
1ime juice
1/4 hot sauce
pinch of sugar
salt and pepper
wraps
olive oil
salt and pepper
4 tbsp prepared dressing
8 strips bacon
4 hard boiled eggs chopped
2 tomatoes diced
2 heads boston lettuce, cleaned and leaves removed
Oh my goodness, this appetizer was one of the most hardest to prepare for but it was very, very rewarding! The guacamole was bang on! It had a very unique taste, the lime juice and hot sauce really work well together to give your taste buds some excitment. In the end, everyone was all over the guacamole.
Side App - Watermelon soup
6 cups watermelon juice of one lime
30ml grated ginger salt
6 mint leaves
This was a really good chiller, a break in between meals and also a conversation starter. The watermelon juice or soup with the mint gave a breathe of freshness in the mix and it was just so easy to down. Served in chilled shot glasses, it was a good way to entertain guests.
Main - Salmon en papillote with herb sauce
4 salmon fillets
10g butter
8 thin slices of lemon halved
HERB SAUCE
315ml fish stock
80 ml white wine
2 french shallots
250 ml cream
4 tablespoons of herbs of your choice
I have never poached a salmon this way before but it was a good experience. I wrapped it with parchment paper and seasoned the fillet with butter, salt, pepper and lemons. Bake for 10-15 minutes depending on thickness. Once it's done, serve right away with the herb sauce. The creamy herb sauce really brings back memories of my old man's cooking but this seem a bit more legit since its straight out of a french book haha.
Dessert - Chocolate and blueberry crepes
Crepes
3 eggs
salt
50ml butter
250ml flour
300ml milk
Blueberries
4 cups blueberries
250ml sugar
zest of 1 lemon
juice of 1/2 lemon
Ganache
175ml 35% cream
8oz dark chocolate
25ml butter
salt
I had no idea why I chose such a complicated dessert but this had some assembly to do as well. I felt bad for making my guest wait on dessert but I had some trouble finding the right pan for this. It turns out that the cast iron pan was a good pan to use but I decided to use this weird one, oh well. The crepes were very tasteful, you can really taste the hint of milk which was very smooth. The blueberry sauce was the WOW factor, same with the chocolate sauce. Both very sweet so be cautious when garnishing your plate with these.
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