Cooked and dehydrated tapioca pearls finished with squid ink, puffed in 210 degree oil.
Emulsion made from a dill oil, taramasalata made from smoked cod roe.
Dusted with a powder made from dried cod skin and malt vinegar powder.
A dish I put on the lunch menu at roux, a praline parfait, between sheets of caramelised filo pastry with pink lady apples cooked sous vide in a acidulated caramel, then a parsnip and toffee puree, apple patê d’fruit
Wanted to make something a bit more interesting for breakfast on Sunday.
A traditional and simple farmhouse loaf recipe but replaced water for a strong IPA beer, that with the addition of black treacle just elevated the flavour.
Made for some decent blt’s