The first kitchen blog was showing how Paul thinks of and comes up with new dishes. He was creating the Watercress vichyssoise with Smoked haddock dish (starter) This is pretty much just to conclude the blog by showing that the dish is now on the menu. Below were the stages and his thoughts:
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| Initial idea on scrap paper with plate layout etc |
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| The beginning of dressing of the dish, the potato salad is underneath the flakes of smoked haddock and breadcrumbs |
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| Adding the vichyssoise around the garnish for Paul's tasting. At this stage he said it needed more kick in the potato salad as was too light. So he added more wholegrain mustard. |
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The finished dish. Feedback from customers on Friday (when the dish was put on the menu) has been very good. We've decided due to the style of the restaurant that the customers are to pour over the vichyssoise themselves...otherwise too fine dining.
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Ed & Paul
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