NYE Degustation

For NYE this year Kate and I decided to have friends over for a dinner party - the girls are below. We did a menu based on Tetsuya and Morimoto's cook book, as well as a page I photographed from the Palazzo Versace cookbook.

First course - Lobster sashimi.

Silk seafood soup: crab, scallop and shrimp mousse adrift in meat consommé, topped with black caviar. (From Morimoto cookbook)
Dukkah tuna: tuna sashimi marinated in soy, sake, mirin and spices, rolled in various seeds and spices. (Palazzo Versace)
Mixed leaf salad: with Tetsuya’s balsamic vinaigrette.

Confit of ocean trout with fennel salad: served with parsley oil and red caviar. (Tetsuya)

This was quite complicated to cook, with a lot of marinating and sauces. To cook it, it had to be on lowest oven setting with the door open! And the tray of celery and carrot below was just to line the tray and flavour the bottom of fish (then discarded).

Japanese beef and vegetable rolls: asparagus, carrot and green onion wrapped marinated eye fillet beef.

WHOOPS - FORGOT THIS PICTURE - WILL PUT LATER.

Baked chocolate & raspberry torte: with citrus zest (low fat!)

At 2am we made lobster congee with the shell and legs of the lobster. It was fantastic.
We had lots of fantastic champagne that night too, including Moet and Chandon and Vintage Chandon.

It wasn't a rager of a night, but we did have an absolute disco ball. :)

It took all day to prepare and cook the food, but was worth it. I had a great night and think the girls all did too.

Happy new year!