We entertained Samantha Brown's crew tonight who were celebrating their 10th anniversary on the Travel Channel. One of their courses was thinly sliced toro that we rolled up around pickled daikon, miso caviar, yuzu air, and micro tat soi.
This one was black cod, we did a 10% saltwater brine, rinsed, pat dry, cryovac with evoo, sous vide at 56C using the thermocoupler and cooking until 54C then let them rest at room temp for 10 minutes before warming gently in the oven. The agnolotti have a butternut filling, the foraged maitakes were slow cooked in beurre monte then a little sherry vin for acid. The sweetness of the squash and the acid of the sauce complimented the fatty cod well.
Wild Blueberries at Black Queen Angus Farm
6 years ago