- Salmon: sashimi-grade salmon, dry cured then sear on skin side only until crispy, leaving half of the flesh rare for texture contrast.
- Top right: apple & fennel salad topped with salmon roe and cornflowers
- Middle right: cauliflower puree
- Bottom right: yuzu kosho
by Hai_Cooking
4 Comments
Nice appetizer
Yeah okay that salmon sounds reeeeeally good, I’d love to try that. That sear on the skin with rare flesh must taste delicious together.
The Cauliflower puree is as smooth as a babies bottom. Great job on that.
The only thing that stands out to me that looks out of place would be the purple flowers. I’m not really sure why, but I feel like you’d be better off with a different color garnish. This is honestly a nitpick though.
Great job Chef!
What is the center sauce?
I’ll have to try salmon with sorrel
Looks too good to eat