Essential Cuisine

Name: Essential Cuisine
Ingredients: 10g Essential Cuisine Fish Stock Mix; 800ml Water; 1g Fresh thyme; 800g Smoked Finnan haddock, un-dyed, skin on; For the curry sauce; 20ml Vegetable oil; 100g Peeled and finely chopped shallot; 60g Essential Cuisine Indian Inspired Keralan Style Seasoning; 400ml Coconut cream; Cornflour/water paste to thicken; Salt and freshly ground pepper to taste; 24x 8cm Pidy standard vol-au-vent shells; 500g Peeled ribbons of rainbow carrots; 500g Peeled ribbons of peeled and de-seeded cucumber; 70ml Rapeseed oil; 30ml Cider vinegar; Essential Cuisine Vegetable Mirepoix Glace, to taste. (approximately 5g-10g)

www.essentialcuisine.com

10g Essential Cuisine Fish Stock Mix 800ml Water 1g Fresh thyme 800g Smoked Finnan haddock, un-dyed, skin on For the curry sauce 20ml Vegetable oil 100g Peeled

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Ingredients

10g Essential Cuisine Fish Stock Mix
800ml Water
1g Fresh thyme
800g Smoked Finnan haddock, un-dyed, skin on
For the curry sauce
20ml Vegetable oil
100g Peeled and finely chopped shallot
60g Essential Cuisine Indian Inspired Keralan Style Seasoning
400ml Coconut cream
Cornflour/water paste to thicken
Salt and freshly ground pepper to taste
24x 8cm Pidy standard vol-au-vent shells
500g Peeled ribbons of rainbow carrots
500g Peeled ribbons of peeled and de-seeded cucumber
70ml Rapeseed oil
30ml Cider vinegar
Essential Cuisine Vegetable Mirepoix Glace, to taste. (approximately 5g-10g)

Essential Cuisine

Ingredients

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