c.windus
c.windus
black cod
sous vide in 66C bath until internal temp reaches 62C, parsnip butter, baccala fritters, tomato gremolata, heron hill semi-dry riesling and st. germain air.
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Uploaded on August 2, 2008
Taken on July 18, 2008
black cod
sous vide in 66C bath until internal temp reaches 62C, parsnip butter, baccala fritters, tomato gremolata, heron hill semi-dry riesling and st. germain air.
1,520
views
0
faves
0
comments
Uploaded on August 2, 2008
Taken on July 18, 2008