Cooking French cuisine in a bamboo dim sum steamer is fun.
This dish was a lot of fun to make. After scaling my snapper, I lined the filet with potatoes to recreate the scales Paul Bocuse-style. It couldn’t get any more traditionally ’70s or French once I plated it with a turned mushroom and white wine and butter sauce.
April 19th, 2017
This dish is yet another terrine. It was cooked in a loaf pan but sliced and plated for the photograph.
Beurre blanc sauce is just so lovely and glossy when it’s done right. I found the crisped sea bass skin was a nice touch for texture contrast.
March 13th, 2017
November 4th, 2016