We have had our tasting menu for a while now and it changes at least 2-3 times a week. We offer 5 courses and today I worked on the 2nd course which was Grilled Turbot with peas and carrots in various forms. I was reading through Textures 2.3 and came across a crispy carrot foam recipe, so i decided to try it. Needless to say it came out a way that i liked it but may not have been the way the recipe wanted it. I took some methocel SG A4 and carrot juice, sugar and water. Blended it up and dehydrated it overnight. The carrot "leather" was brittle but slightly bendable at the same time. I fried some pieces to give a different texture to the dish and they came out nice.
Grilled Turbot - Pea Puree, Roasted carrot matchsticks, carrot gnocchi, fresh spring peas, carrot chips, caviar beurre monie.
Tuesday, July 27, 2010
I have never had a blog before due to the fact that I am not a celebrity which is the same reason I don't have a twitter account. I decided to create this blog to just catalogue my life and my life's work with modern technology. Most of these posts will be about food and food related things, but the few that are not, will still be intresting as well. If anyone chooses to follow my blog I thank you for the support.