I don’t think it’s very nice to eat monks, they aren’t soylent green
ranting_chef on
Looks beautiful. What is the poaching and pickling process on the rhubarb?
Carly_Addams on
how was it? did you like it?
________BATMAN______ on
That’s a really beautiful dish and a very generous portion. You could probably cut it down by a third but I do like how 3 look.
I’m intrigued how rhubarb tastes with monkfish – I bet it’s got a lovely sour bite
Comfortable-Lack-341 on
What’s the texture of cured monkfish like?
andykndr on
beautiful dish. feels like an embodiment of spring
tactican on
Looks great. The fish might look better cut into smaller portions.
Just_Tamy on
I’m curious about what pickled forced means for you cause I’ve never heard about it. Is it pickling under vacuum?
drunken_cooking on
Looks pretty but damn that sounds gross lol
SniKenna on
It’s beautiful. I’m so curious about the flavors!
With this dish, if you’re keeping it a larger size I wouldn’t go above 3. If you wanted to include it in a tasting menu for instance, knock it down to 1 in a plate with a small, circular center.
brad_mtg on
So in the UK we have a six square mile farm in Yorkshire that grows rhubarb in the dark, and it’s only picked with candle light. This results in the rhubarb being “forced” and yields a more pink and more sweet rhubarb as opposed to the sour rhubarb.
I’ve poached some of it in a vac pac bag with a little sugar and placed it in a water bath at 61oc until slightly soft. With the juice from that I made a vinegar for the dressing, then I used some of that vinegar to pickle some rhubarb ribbons.
The monkfish becomes akin to a Gravlax texture with a salty undertone. The dill emulsion adds a creamy element
11 Comments
I don’t think it’s very nice to eat monks, they aren’t soylent green
Looks beautiful. What is the poaching and pickling process on the rhubarb?
how was it? did you like it?
That’s a really beautiful dish and a very generous portion. You could probably cut it down by a third but I do like how 3 look.
I’m intrigued how rhubarb tastes with monkfish – I bet it’s got a lovely sour bite
What’s the texture of cured monkfish like?
beautiful dish. feels like an embodiment of spring
Looks great. The fish might look better cut into smaller portions.
I’m curious about what pickled forced means for you cause I’ve never heard about it. Is it pickling under vacuum?
Looks pretty but damn that sounds gross lol
It’s beautiful. I’m so curious about the flavors!
With this dish, if you’re keeping it a larger size I wouldn’t go above 3. If you wanted to include it in a tasting menu for instance, knock it down to 1 in a plate with a small, circular center.
So in the UK we have a six square mile farm in Yorkshire that grows rhubarb in the dark, and it’s only picked with candle light. This results in the rhubarb being “forced” and yields a more pink and more sweet rhubarb as opposed to the sour rhubarb.
I’ve poached some of it in a vac pac bag with a little sugar and placed it in a water bath at 61oc until slightly soft. With the juice from that I made a vinegar for the dressing, then I used some of that vinegar to pickle some rhubarb ribbons.
The monkfish becomes akin to a Gravlax texture with a salty undertone. The dill emulsion adds a creamy element