Rhian and I recently made dinner for a couple in Gosforth. Here is the menu.
Velouté with wild mushroom tortellini and herb croutons
Fish and shellfish casserole, purple sprouting broccoli and pink fir apple potatoes
Hot chocolate fondant with white chocolate Chantilly
Turn Oven to 160°C
Starter: Cook tortellini in a large pan of salted water for 3 minutes and drain. Warm soup through in a separate pan. Serve with the herb croutons and tortellini on top.
Main course: Place sauce in a pan and bring to boil. Add raw fish and cook until the fish is opaque. Approximately 5 minutes. Transfer broccoli and potatoes into a microwaveable dish then heat for 1 minute. Add the cooked shell fish (mussels and crab) to the casserole for the last 30 seconds just to warm through. Drizzle the anchovy dressing onto the warmed broccoli. Serve meal with the alioli.
Desert: Bake the Hot chocolate fondant in the ramekins for 12 minutes at 160°C. Turn the chocolate fondants out onto warmed plates. Dust the tops with icing sugar and serve with a spoonful of the white chocolate chantilly.