This is a smoked Salmon Crudo we've been working on. Bramlett Farms trout has been cured in a citrus cure then smoked in Hickory. Horseradish has been juiced and mounted into a whipped cream. Watermelon radishes were compressed in a sherry vinegar solution. Garnished with pickled fennel, dill and capers. Additions beyond this photograph include pumpernickel croutons to allow for a contrast of texture and a play off bagels and lox.
This is the Rabbit. The loins were glued together and pressed with a healthy dose of black pepper then cooked sous vide at 60°C for 30 minutes. Then chilled and fried on the pick up.
The vegetable set is as follows: Carrot purée was vacuumed and cooked in a rolling boil then puréed and stabilized with .04% Xanthan gum. Baby carrots were cooked sous vide with bay leaf, garlic, rosemary and orange peels. 85°C until tender. Cauliflower simply pan roasted. Oranges are supremed, dressed and plated. The peels cleaned of pith then blanched 3 times and candied. The peels were then seasoned heavily with black pepper. The plate was finished with toasted walnut and fresh mache.
