Friday, December 30, 2011

Pic Today 12/30/11








GOURMET COOKING
AS AN ART FORM

Here's an inside look
at a creative execution of a traditional English dish,
Fish-n-Chips (aka fried fish & french fried potatoes.)

In this case, it's
Fish-In-Chips, with Malt Caviar & Parsley.

Filets of redfish are rinsed and patted dry,
then coated with flour & instant mashed potatoes.
(That takes care of the "fish and chips" part.)

Dissolve agar (vegetable gelatin) in hot malt vinegar.
Once dissolved, fill syringe with liquid vinegar gelatin,
and slowly drop into ice cold grape seed oil.
Droplets of gelatin will form and settle to bottom.
Remove globules and reserve for garnish.
(Looks like caviar, doesn't it?)

Now for the parsley drops!
(Best done well in advance.)
Finely chop fresh parsley; mix with
dissolved gelatin in water.
Pour in sheet pan, and refrigerate.
When set, scrape parsley gelatin from pan;
liquify with water in blender.
Transfer to squeeze bottle for final plate garnish.

Plate the freshly fried fish w/potato coating
onto mayonnaise (with Old Bay Seasoning mixed in).
Squeeze fresh parsley dots onto plate.
Top fish with Malt Vinegar caviar.
(You don't taste the malt vinegar until you bite into the caviar.)

Pretty, isn't it?
The flavors combine in a most creative way.


5 comments:

  1. Not good. It is in the middle of the night and now I am hungry. Thought I'd stop by and see before I goo back to bed. :) Love the colors. Looks delicious!!! My mouth is watering.

    I drew the Bur oak!!!

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  2. Que maravilha,

    2012 de muita paz!

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  3. Que 2012 traga novos sonhos, novas alegrias e muita inspiração para belas fotos!
    Suas fotos são verdadeiras torturas... as cores, as texturas e a apresentação... um atentado ao paladar!...
    Beijinhos.
    Brasil

    ¨¨¨¨¨¨¨¨¨/¸.¤ª“˜¨˜“¨
    ¨¨¨¨¨¨¨¸.¤ª“˜¨¨˜“¨
    ¨¨¨¨¨¨¤ª“˜¨¨ª“˜¨
    ¨¨¨¸.•°` BOAS FESTAS!!!
    ¸.•°`♥✿⊱╮FELIZ 2012!!!

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  4. Oh goodness, there they are again and all I had so far is a cup of coffee. Thank you for your comment regarding the acorn. The one you are describing sounds like Quercus acutissima and the leaf does look wicked. Here it is:

    http://adorio.blogspot.com/2010/08/209-quercus-acorns-and-leaves.html

    Is this the one?

    ReplyDelete
  5. It looks delicious!
    It was great 'meeting' you this year! Have a wonderful 2012!

    ReplyDelete