We wrap a whole loin in kombu to cure overnight, which adds some umami to the exterior. And we’ve never used tuna this is our first whack at it. We wanted to do a lighter crudo-type dish but didn’t want to do a traditional crudo, just sliced fish on the plate. “To me, this is the fun, cheffy dish that would grab the attention of a food person. I’m not a vegan chef, I’m not against vegan cooking, but any time we come up with a vegan dish, it’s by accident.” I swear it kind of smells like Fruity Pebbles when it hits the table. On the plate it’s a mound of carrots, a coconut milk-lime-Dijon dressing, herbs on top of the carrots, and crispy potatoes all over everything. And then we wanted a crunchy element, so we make pommes allumettes, which are basically potato sticks, and toss them with dehydrated lime leaves. We wanted to add some flavors like a Thai papaya salad, so this has avocado, sliced shallot, mint, cilantro, and Thai basil. Brining them in carrot juice with a bit of sugar and salt was a way to solve for that. We found that a lot of carrots don’t have that fresh, sweet carrot taste. We take the very classic French carrot salad, but the only thing we keep traditional is the grated carrot. I’m more in the New Age French way of cooking, and this is a great example. A lot of French chefs are purists - they’ll only use French butter or won’t use spices. Carrot salad, pommes allumettes, coconut, and lime leaf We tried to make it vegetarian, but now it’s pescatarian and I’m cool with that.”Ģ. So you get crispy potato, acidic dressing, egg, and a smoky flavor without the bacon. Then we grate egg yolk bonito, which we cure ourselves - the yolk is sort of custardy, and there’s some smokiness - and katsuobushi on top. We toss the frisée in a Champagne vinegar and Dijon mustard vinaigrette, and it goes on top of the cheesy potato. It almost tastes like an amped-up baked potato. We top the potatoes with Everton, a sharp raw cow’s milk cheese. They take a long time to cook, but you get this molten center of a garlicky potato that’s incredibly crunchy. After they’re cool, we freeze them and cook them directly from the freezer. First, we cook peeled potatoes in a brine with garlic. This is like a cross between a crispy potato dish and frisée aux lardons. I knew we needed a salad that had some body and didn’t just feel like a pile of greens. “The frisée salad was the first dish we put together. Frisée salad, crispy potato, egg yolk bonito
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