Salmon
King Salmon, Avocado, Crayfish, Ramp Bouillabaisse.
Yet another dish inspired by Corton , and pictured by Ulterior Epicure .
I would like to thank Chef Paul Liebrandt for his kind advice and guidance in preapring this dish, as well as his for phenomenal food.
Personally, I have not had this dish, but the flavors were intriguing to me.
Salmon was poached sous-vide at 55C for 6 minutes ans seasoned, live crawfish was cooked sous-vide with sweet cream butter @ 59.5C for about 30-45 minutes ( the flavor was phenomenal, and the texture extremely delicate), avocado made with Myer Lemon, fresh Nasturcium leaves were served raw. I omitted crispy Salmon Skin in my version, although the dish would certainly benefit from a crunchy element. The most important element on this plate is Ramp Bouillabaisse - I made mine with fresh ramps ( perhaps, the last of the season), ginger and lemongrass. Personally, I have not had the original plate, but went with the description given by Ulterior Epicure, who described the sauce having an Asian overtones.
This was an excellent dish, but look at my presentation, compared to the original - theirs looks a lot more delicate and refined.
Salmon
King Salmon, Avocado, Crayfish, Ramp Bouillabaisse.
Yet another dish inspired by Corton , and pictured by Ulterior Epicure .
I would like to thank Chef Paul Liebrandt for his kind advice and guidance in preapring this dish, as well as his for phenomenal food.
Personally, I have not had this dish, but the flavors were intriguing to me.
Salmon was poached sous-vide at 55C for 6 minutes ans seasoned, live crawfish was cooked sous-vide with sweet cream butter @ 59.5C for about 30-45 minutes ( the flavor was phenomenal, and the texture extremely delicate), avocado made with Myer Lemon, fresh Nasturcium leaves were served raw. I omitted crispy Salmon Skin in my version, although the dish would certainly benefit from a crunchy element. The most important element on this plate is Ramp Bouillabaisse - I made mine with fresh ramps ( perhaps, the last of the season), ginger and lemongrass. Personally, I have not had the original plate, but went with the description given by Ulterior Epicure, who described the sauce having an Asian overtones.
This was an excellent dish, but look at my presentation, compared to the original - theirs looks a lot more delicate and refined.