First up, Spaghetti squash, cooked in a almond cream with fish stock, pistachio pesto, salmon katsuobushi parsley, preserved lemon, capers and chopped smoked CR salmon. On top, a wonderful piece of Copper river king salmon from cityfish.com, grated cured egg yolk, smoked katsuobushi (yes I did it a couple different ways) and a small scoop of pistachio pesto. Only one small hiccup with Joule (when in doubt turn on BT. :-)..) Out of the box, SO's words "that is sexy"... I was hoping that was me but.....:-(
BTW - If you are wondering about the knives, I am a bit paranoid witha delicate cut (like fish) so I tend to wrap a knife around the outside of the bottom of the bag so it doesn't bash the product- a steak I'm not as paranoid :-).
