My current favorite comfort food from the Mom : crispy school prawns.
School prawns are small shrimp with sweet flesh and a very thin shell that crisps up very nicely when fried or sauteed.
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seafood
I stumbled on this technique serendipitously. I was aiming for a flat-baked salmon chip, but it didn't work out as planned. Although, it ended up with a cool effect of looking like glass, it also tasted like glass, or at least, that's what it felt like we were chewing on. It was virtually unpalatable.
brioche-crusted halibut | white corn pudding - israeli cous cous - corn shoots
My sous-chef, Cecile, taught me a really cool technique with corn. Basically, you juice raw corn, saving the flesh, pulp, and cob for another purpose. Take that raw corn juice and heat it up, and the starches from the corn will thicken the liquid, making an incredibly intense corn-flavored pudding.
king crab | hosui pear - brown butter - hazelnuts
COMPONENT LIST
- salmon roe
- flowers from the garden
- pea tendrils & blossoms
- hosui pear : pickled, compressed, sous-vide, sauteed
- pickled hearts of palm
This was very loosely inspired by a dish I had at the French Laundry. They used brown butter and apricot. I've never seen pea blossoms before, and I'm surprised they aren't more popular. The ones we've grown taste amazingly sweet, like a pea, but the texture is soft, instead of snappy.
www.culinary-workshop.com