Wednesday, September 24, 2014

Red Snapper

Today we got in some very small red snappers. We removed all of the bones,
leaving the head and tail intact. We filled the fish with a prawn and
Spanish chorizo mousseline, then cooked in a 55c thermal bath with meyer
lemon olive oil and fresh bay laurel. For the plate, we charred local squid,
tomatoes and peppers from the garden on a plank of oak. A seaweed
persillade and chorizo sauce finished the plate.

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