I don’t know what this shape of pasta is.
Here’s a super simple sauce that I first encountered at my stage at Graham Elliot. I didn’t remember the exact recipe that the team at GE used but the technique was what was important.
Super easy to do in your Vitamix.
4 medium grapefruit, juiced.
1 stick butter, cut into tablespoon sized pieces
3 large egg yolks
1 small tray of Uni
I’ve been playing a lot lately in the realm of pastry. It’s a perfect theater to experiment with hydrocolloid and new techniques.
Sometimes invades other facets of our lives…
And other times, non-culinary passions influence out cooking…
Same dish (essentially) two different platings.
I took two steel head filets, skinned them and cut them into strips.
The strips were dusted with Activa RM.
I arranged the strips and rolled them tightly in cling wrap. This will rest in the fridge overnight before being made into fish Wellington.