The restaurant is the only one in Nottingham with this special 'menu degustation' that features a series of intensely-flavoured dishes.

Chef Sat Bains of Hotel Des Clos

Chef Sat Bains' dishes are meticulously prepared and designed with an artistic flair. He has won several awards, including the Roux Scholarship.

Today's menu includes an artichoke salad, cured salmon with Dijon mustard and a roast scallop with cauliflower and curry spice.

The Restaurant Des Clos is located in an attractive Victorian farm building converted to a small hotel on the banks of the River Trent.

It was closed by flooding at the end of last year, but is now fully refurbished.

Roast Scallop with Indian Spices and Cauliflower

Ingredients

2 scallops
1 cauliflower
2 shallots
1 lemon
sea salt
1 tsp curry powder
100 g unsalted butter
salt & pepper
fresh chicken stock

Method

1. Chop half of the cauliflower into florets.
2. Chop two shallots and saute in a pan with the butter foaming.
3. Cook for 1.5 hours on simmer.
4. Add 2 spoons chicken and season to taste.
5. Shave the raw cauliflower very thinly and add salt, lemon and chives for seasoning.
6. Dip scallops in curry powder and roast for one minute on each side.

Cured Salmon in Dijon Mustard (serves 12)

Ingredients (1)

1 side salmon (approximately 2 kilos)
3 tbsp sea salt
2 tbsp muscavado syrup
1 tbsp fennel powder
4 tbsp chopped dill

Method Stage 0ne - first 24 hours)

Press all of the above into the salmon, flesh side, and wrap in cling film and leave for 24 hours.

Ingredients (2)

1 tbsp Dijon mustard
2 tbsp fresh dill and lemon balm (mixed)

Method Stage Two

Wash stage one off the salmon and pat dry. Layer herbs evenly covering all of the salmon. Chill in cling film and press for 24 hours.

To serve: Slice very thinly and serve with brown bread.