sous-vide/grilled sword fish   with   foraged peppercress coulis, wild mushrooms, & potato brulee   For our Chef’s Table. My boss showed me a technique for a potato ‘brulee’. You cut a rondelle of potato, cover it completely with duck fat, and then bake it until golden. The result is a super crispy exterior and a mashed potato-y interior.

sous-vide/grilled sword fish
with foraged peppercress coulis, wild mushrooms, & potato brulee

For our Chef’s Table. My boss showed me a technique for a potato ‘brulee’. You cut a rondelle of potato, cover it completely with duck fat, and then bake it until golden. The result is a super crispy exterior and a mashed potato-y interior.

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