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The restaurant
is the only one in Nottingham with this special 'menu degustation'
that features a series of intensely-flavoured dishes.
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| Chef
Sat Bains of Hotel Des Clos |
Chef Sat
Bains' dishes are meticulously prepared and designed with an
artistic flair. He has won several awards, including the Roux
Scholarship.
Today's
menu includes an artichoke salad, cured salmon with Dijon mustard
and a roast scallop with cauliflower and curry spice.
The Restaurant
Des Clos is located in an attractive Victorian farm building
converted to a small hotel on the banks of the River Trent.
It was closed
by flooding at the end of last year, but is now fully refurbished.
Roast
Scallop with Indian Spices and Cauliflower
Ingredients
2 scallops
1 cauliflower
2 shallots
1 lemon
sea salt
1 tsp curry powder
100 g unsalted butter
salt & pepper
fresh chicken stock
Method
1. Chop
half of the cauliflower into florets.
2. Chop two shallots and saute in a pan with the butter foaming.
3. Cook for 1.5 hours on simmer.
4. Add 2 spoons chicken and season to taste.
5. Shave the raw cauliflower very thinly and add salt, lemon
and chives for seasoning.
6.
Dip scallops in curry powder and roast for one minute on each
side.
Cured
Salmon in Dijon Mustard (serves 12)
Ingredients
(1)
1 side salmon
(approximately 2 kilos)
3 tbsp sea salt
2 tbsp muscavado syrup
1 tbsp fennel powder
4 tbsp chopped dill
Method
Stage 0ne - first 24 hours)
Press all
of the above into the salmon, flesh side, and wrap in cling
film and leave for 24 hours.
Ingredients
(2)
1 tbsp Dijon
mustard
2 tbsp fresh dill and lemon balm (mixed)
Method
Stage Two
Wash stage
one off the salmon and pat dry. Layer herbs evenly covering
all of the salmon. Chill in cling film and press for 24 hours.
To serve:
Slice very thinly and serve with brown bread.
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