9.24.2008

salmon & pickled oyster

salmon & pickled oyster with touches of smoke
Hungarian cherry pepper, bacon, bonito, charcoal

First we lightly grill the salmon on one side over a wood fire for some caramelization and a little smoke. We then put the salmon in an aromatic steamer and place the steamer in our c-vap held at 67 degrees C. That way we get the best of both worlds- flavor, texture, moisture- while retaining most of the color. We wrap the pickled oyster in lardo and wasabi, and the broth is smoked lemon....

3 comments:

Green Olive said...

I like hearing more about how you prepare this amazing food...

chadzilla said...

How does the 'aromatic steamer' process work. After reading your post, I googled it and only found sites for electrical facial steamers and salon steamers... which I cannot see going into a C-Vap. It this something that you rigged... sort of like a stove-top smoker?
I look forward to learning your ideas.

Town house Fans said...

We had an amazing dinner last night, and were even able to eat all of it! (Must not eat much during day if coming here!) We are so proud of Karen and John, and look forward to an awesome New Years Eve!