Thursday, March 11, 2010


New dish which I am working on currently is Monkfish. It is accompanied with squid ink, blood orange, malt soil, maldon salt. Fish was sous vided with olive oil. It turned out to be ok, however, I am thinking it needs a lot more work on this one. Maybe different plate, plating, flavors, textures...... hmmm..... I'll work on it more.

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