I was reminded today of two things I have learnt since I started visiting the kitchens of high-end restaurants and chatting to chefs to build awareness of Velvet Cloud:
1) How well Velvet Cloud yogurt goes with fish
and
2) What a quenelle is and how to make a Velvet Cloud yogurt quenelle
I would never in a million years have thought of putting our yogurt with fish, but it really works. I first got the idea when I saw the Gather and Gather team at LinkedIn serving it with poached salmon, there’s something about the creaminess and the mild tartness that really works. Here at home, we always serve it with our fish meals, weather its with a simple breaded piece of cod, salmon or as a dressing in a tuna salad.
In today's Sunday Business Post, Chef Mark Ussher from Old Town Wine Bar in Dublin 8, has a stunning tuna tartare recipe served with a Velvet Cloud yogurt quenelle. Mark says the dish will make an elegant dinner party starter, and if you can replicate the dish like the stunning photo in the piece, it certainly would.
A quenelle is a smooth oval shaped scoop of soft food, Chefs use it a lot as a presentation technique in fine dining. The way to make a quenelle is to put a dessert spoon in boiling water and then scoop it carefully through the yogurt . Let me know if you make it and it turns out as stunning as this one looks.
