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