Lunch at Rick Steins
SALT COD FISH CAKES from Houria Café. From Rick Stein’s Food Stories,
this recipe is kindly from Kim at Bristol-based Community Interest
Company, Houria
SASHIMI OF TUNA, LOCH DUART SALMON AND SCALLOP wasabi, mooli, pickled ginger
and soy dipping sauce
INDONESIAN SEAFOOD CURRY with bream, cod and prawns.
Served with basmati rice, a green bean and grated coconut salad
FRUITS DE MER seafood in the French style, all left in the shell and served on ice.
Lobster, langoustines, oysters, mussels, crab claws, prawns, razor clams, clams, scallops and winkles