My first attempt at a Michelin level dish, I decided to try to emulate the French Laundry’s poached salmon. I couldn’t afford the beluga caviar that was originally used as a garnish, so I tried my hand at spherification using ginger beer. I’m super happy with how it turned out! I am in college and unfortunately don’t have a chinois at my apartment so the pea shoot coulis is not as finely puréed as I was hoping for but I am overall very satisfied with the turnout.
by bordengw
1 Comment
would love to nlearn how you pulled off the spheres