Cook School

Today Gill went to Paul Webbe's cook school in Rye for a day's course on fish cookery. They made a five course lunch consisting of:
Bread
crab meat and smoked whiting tartar, carpaccio scallop and salmon with pear, caviar, seaweed and lime dressing.
Squid risotto with scallions, chilli and parmesan
Bouillabaisse with rouille
Grilled slip sole with mussel, shrimp beurre blanc sauce
Lemon bavarois with roast rhubarb and blood orange.
I look forward to the homework!