Hors d’œuvre : Tapenade & BruschetineSoup: Cup of Soup Printaniere
Fish: Smoked Mackerel with Bread
Hors d’œuvre: Bresaola Plate, Offering of Olives
Main: Moroccan Fish Stew with Roasted New Potatoes
Desserts: Dark Chocolate Mousse with Berries & Cream,
Selection of chocolates with Tokaji Aszú
So Kristof came over for a birthday meal on Friday. Overall went ok - I was most pleased with the mousse and the soup. The Hors d’œuvres were fine, though we were pretty full so we skipped over the Bresaola. The fish stew was a bit soft in the end - the flavours were great, if subtle, right until I added the fish five minutes before serving, which released quite a bit of moisture and knocked back the spices a lot. Damn. Next time I'd poach the fish seperately and combine on the plate.
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