Menu 2

Menu 2

By
From
Catalonia
Serves
4
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
Chicken cannelloni
Roast monkfish tail with lemon thyme salsa
Clementine sorbet

Method

  1. Two or more days ahead

    Make the sorbet and freeze in a container.
  2. The day before

    Make the meat filling and sauce for the cannelloni, put into airtight containers and chill.
  3. If you are pressed for time, you can make the lemon thyme salsa, store it in an airtight container and chill, though try to make it on the day if you can.
  4. On the day

    Fill the cannelloni with the meat mixture and place in a dish. Warm through the sauce, pour over and bake.
  5. Bake the monkfish tail.
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