Saturday, January 14, 2012

Artic char

We have had a busy holiday season at Hinterland, our resolution is to update this blog a bit more in 2012.  Let's kick off the new year by showing a new dish on the menu.  We are using our fancy new immersion circulator to "poach" a piece of fish in a small amount of olive oil.  The texture of the fish prepared this way is incredible (the flavor is pretty darn good too).

Here you go, Olive oil poached artic char with vanilla saffron emulsion and shaved fennel grapefruit salad.
After a quick brine the Artic Char is vacuum sealed with extra virgin olive oil
A quick few minutes in the immersion circulator and the fish is a perfect medium rare
Artic Char, ready for consumption

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