Just read a great book about matching food with sherry (The Perfect Marriage, foreword by Heston Blumenthal) and so came about this dish. We cooked the fish sous-vide with a little olive oil (52.5 degrees). The texture was fantastic. Next we made a beautiful clean fennel jelly with agar and also confit some pencil fennel. then we cooked some vongole clams with a little manzanilla and finally dressed the plate with some lemon pith puree (courtesy of the boys in Roses), a superfine roast almond puree (paco jet) and an oloroso reduction to bring it all together. Maybe I'll add some crisp skin from the fish for a contrast in texture?Thursday, 21 June 2007
Blue-Eye Trevella, Fennel, Lemon, Almond, Sherry
Just read a great book about matching food with sherry (The Perfect Marriage, foreword by Heston Blumenthal) and so came about this dish. We cooked the fish sous-vide with a little olive oil (52.5 degrees). The texture was fantastic. Next we made a beautiful clean fennel jelly with agar and also confit some pencil fennel. then we cooked some vongole clams with a little manzanilla and finally dressed the plate with some lemon pith puree (courtesy of the boys in Roses), a superfine roast almond puree (paco jet) and an oloroso reduction to bring it all together. Maybe I'll add some crisp skin from the fish for a contrast in texture?
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