The captain of my sole 纪念世纪大战之创意菜
The great British Menu competition is on again. This year's theme is about the centenary of the WWI in the fish course of the
The ingredients boasted the best of the British sea food. Dover Sole, crab, long-leg clams and sea spinach. The chef poached the sole fillet in butter and made the crab coquettes and lightly steamed clams in their shell. The sea spinach was cooked and pureed
Placement of the dish is a spread of sea spinach puree topped with the sole fillet with the arrangement of the crab coquettes and clams and greens.
This dish had the delicious tasty
This dish got 8 out of 10, best of the heat, but not the full mark the chef was aiming for. Wondering what would he do to improve the dish? Maybe highlighting the colour theme of British Navy uniforms? They are really smart and all the dinner guests will get it.
BTW The captain of my soul was from Invictus, by English poet William Ernest Henley (1849–1903) and have been frequently quoted in speeches and films.
Invictus*** [
Out of the night that covers me,
Black as the pit from pole to pole,
I thank whatever gods may be
For my unconquerable soul.
In the fell clutch of circumstance
I have not winced nor cried aloud.
Under the bludgeonings of chance
My head is bloody, but unbowed.
Beyond this place of wrath and tears
Looms but the horror of the shade,
And yet the menace of the years
Finds, and shall find, me unafraid.
It matters not how strait the gate,
How charged with punishments the scroll,
I am the master of my fate:
I am the captain of my soul
***unconquered