Easy is a word that best sums up this menu. The ingredients are easy to source, the recipes are easy to follow, all three courses are easy to eat and, last but not least (another cliché) the food is easy on the stomach. Oh, and easy on the eye too.
Oysters natural, served on the shell, is the first course. They should be freshly shucked. If you are unsure about shucking oysters, ask your fishmonger to release the hinge, but keep the top of the oyster attached. Why would anyone forgo the delicious liquor inside? The oysters are served simply with a squeeze of lemon and freshly ground black pepper.
For mains, beautiful fillets of Regal King Salmon are wrapped in prosciutto and simply baked with asparagus spears. Eight minutes in the oven and you are ready to serve.
Dessert takes minutes too. Top seasonal fruit – I love a mixture of blueberries and raspberries – with light sour cream or crème fraîche, sprinkle with dark brown sugar and grill or blowtorch until golden and bubbling. Serve with a crisp biscuit or wafer.
Dinner is served.
Click on the links below for the recipes.
Regal Salmon with proscuitto and asparagus
Cheat's berry brulee
Happy Valentine’s Day.