Monday, June 1, 2009

Gambas Frits avec Sauces Remoulade ,Tartare & Medalions de Veau Saute a l'Estragon

which is
Fried King Prawns
Veal Medallions in Tarragon Cream Sauce
There you go the King Prawns Deep Fried with a Remoulade Sauce
Remoulade is pretty much a tartare sauce with anchovies in it.
it adds another dimension to the sauce but yet its still quite light.
Chef Steve said that the prawns were cooked very well. but i think it was abit over cooked because it was quite dry
The Veal Medallions in a Tarragon Cream Sauce
The Veal is well cooked because as chef said. it was nice and pink in the middle and it still was very moist. very flavoursome. and the cream sauce was soooooo good. it was quite plain to just have the veal and no other additions.
thats me doing the cream sauce. burning away the alcohol from the white wine
hope you readers like it.
tomorrow is Crab Bisque and a Cream of Pumpkin Soup.
and Happy Birthday To My Little Baby Brother Jordan who is now turning 10!!!!!
not so baby anymore i gues but u will always be the baby of the family

Chef Evans Q.

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