Here's the first two dishes to come form my squid ink bread. I made a second batch with more butter, less ink and a little less water. The crumb was a little denser but still nice and light. We froze the loaf overnight and sliced it nice and thin. First we made crisp fingers and dressed them with a tartar of Hervey Bay scallops, sea urchin roe, yuzu/hazelnut emulsion and crisp garlic and baby onion rings. Quite delicious
Next we dried the bread around a canoli mould. when the tubes were nice and crisp we filled it with smoked bacon mousse and topped it with salmon caviar and a few micro herbs. I think this is the version were going to adapt. More to follow....
Here's the first two dishes to come form my squid ink bread. I made a second batch with more butter, less ink and a little less water. The crumb was a little denser but still nice and light. We froze the loaf overnight and sliced it nice and thin. First we made crisp fingers and dressed them with a tartar of Hervey Bay scallops, sea urchin roe, yuzu/hazelnut emulsion and crisp garlic and baby onion rings. Quite delicious
Next we dried the bread around a canoli mould. when the tubes were nice and crisp we filled it with smoked bacon mousse and topped it with salmon caviar and a few micro herbs. I think this is the version were going to adapt. More to follow....
