Conch and Asparagus
I saw an interesting dish on a menu at Congee Village in NYC:
"Boiled Conch with Asparagus" ( item S520 on the menu, "Seafood" section, $20.95)
Although I did not try it, primarily because of the cost - I still wanted to make a replica of that plate. This is how it turned out.
Conch was cooked sous-vide @ 77F for 12 hours, and had almost abalone-like texture, asparagus was quickly blanched, sauce was simple light soy with soaked fermented beans and preserved lemon. Unfortunately, I ran out of fresh chillies - my idea was to quickly pickle them and use as a garnish on the conch, perhaps with strings of orange zest.
This is a very light and enjoyable appetizer.
Conch and Asparagus
I saw an interesting dish on a menu at Congee Village in NYC:
"Boiled Conch with Asparagus" ( item S520 on the menu, "Seafood" section, $20.95)
Although I did not try it, primarily because of the cost - I still wanted to make a replica of that plate. This is how it turned out.
Conch was cooked sous-vide @ 77F for 12 hours, and had almost abalone-like texture, asparagus was quickly blanched, sauce was simple light soy with soaked fermented beans and preserved lemon. Unfortunately, I ran out of fresh chillies - my idea was to quickly pickle them and use as a garnish on the conch, perhaps with strings of orange zest.
This is a very light and enjoyable appetizer.