Whole Vendace, potato puree ( fine sieved SV 78°C 3hr potato, egg yolk, Dijon mustard, Muscat, fine chopped parsley) topped with butter seared chanterelle, sea asparagus on lemon butter wine sauce. Eatable flowers.
2014 chilled Chablis, nice taste and combination. I just grilled the Fish for about 18 min. Perfectly juicy, a’ point.
