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- Place filet of fluke on ice and keep very cold until ready to use.
- Clean the berries and remove the tops, place in the blender
- Add the carrageenan and yuzu to the berries and blend until very smooth, then season with a pinch of salt and a turn of black pepper and remove from blender and place in a squeeze bottle with a small tip
- Slice the filet of fluke paper thin on an extreme bias using a sashimi knife, keep the slices cold until ready to plate
- Chill a plate in the freezer for 10 minutes or until very cold
- Using the strawberry puree, create designs on the chilled plate
- Arrange the paper thin slices of fish on top of the strawberry puree, sprinkle with a generous amount of smoked salt, an even more generous amount of rich olive oil, and finish with a turn or two of ground black pepper and a sprinkle of fresh cilantro micro greens
- Enjoy with a vino verde or any easy drinking, citrus-forward wine
Everything, anything.
I think I make mistakes.
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This seems to do the trick.
A very curious topic
Unambiguously, the ideal answer