tea smoked loup de mer
sweet shrimp consommé, water chestnut,
“bird’s nest,” lime

This dish is based around the flavors of China... the idea is to create a very light version of Chinese food. The fish is pickled for 10 minutes, lightly tea smoked then finished in the cvap. We really enjoy the texture of the gelatinous skin.

1 comment:

marion friends said...

This was wonderful, I love Asian flavors, and love to see ethnic influences in your tasty works of art!