Shrimp Bisque & Low Temp Squid

65C Squid, Shrimp Bisque, Garlic Croutons, Pickled Black Mustard Seeds, Nasturtium & Thyme.

Was a bit apprehensive about the squid, but the texture turned out amazing! Finally used Nasturtium and was very pleased with the result! Plating could be tidier, but still decent!

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Comments

Tim_230841

Looks amazing! How did you pickle the mustard seeds?

Afonso_Tito_de_Morais_164825

Thanks man! Blanched 8x (strain and renew water each time) to remove bitter tannins and soften the seed to a pleasant 'pop' and pickled in white wine vinegar, sugar, salt & water solution. Check the Chefsteps recipe for Pickled Mustard Seeds for more detail!

Tim_230841

Thank you! Yeah I tried to follow the CS recipe too, but for me it seemed like it didn't work as well for black seeds as it did for yellow. The yellow ones turned out good while the black seeds still have a lot if chew to them. I tried the yellow seeds with lemongrass & mint infused white balsamic, because I do not have champagne vinegar, and the result was a very interesting flavor.