tea smoked loup de mersweet 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.
This was wonderful, I love Asian flavors, and love to see ethnic influences in your tasty works of art!
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