"What is food? Food is art... an art that involves all the human senses. Food can evoke comfort, pleasure, perhaps nostalgia or a thousand other emotions don't be afraid to taste the art."
Take the skin off the filet also removing all the blood line. Portion to 145 grams and lay them on paper towels. To make the cure, mix salt, sugar, lemon zest, crushed coriander seed, pepper flake, crushed cumin seed, parsley and cilantro. Leave the sturgeon on the paper towels and spread the cure only on the top of the portioned filets. Let the sturgeon cure for 2 hours. After 2 hours rinse the filets under cold water and pat dry. Heat a saute pan to almost smoke point. Sear the filet skin side up, in a touch of oil, until golden brown, flip and add a spoon full of butter. Let the butter brown and baste the fish until medium. Place the fish on and paper towel before plating.
Pomegranate gastrique Pomegranate Seeds Winter Squash Mash Black Garlic Paste Pistachio Streusel Golden Cauliflower Pudding Marques de Valdueza Spanish Olive Oil Ruby Streak Mustard Greens
Wash the sunchokes under cold water, to take off excess dirt. With a paring knife peel the sunchokes, taking as little meat off as possable. Once peeled place in cold water, with lemon juice to keep white. In a medium pot sweat the sunchokes with a good amount of butter. Add chicken stock and reduce to a glaze. Keeping doing this process until the sunchokes are falling apart. Season as you go. After tender add chicken stock to cover sunchokes. Bring to a boil. Add a touch of cream, and bring back to boil. In a Vita Mix blend soup until silky and adjust seasoning.
Clean the scallops by removing the square muscle on the side of the scallop. Pat them dry with a paper towel. In a cold robot coupe bowl, add scallops and salt. Blend together until creamy, stopping and scrapping the bowl to blend scallops evenly. Ounce smooth, and one egg white( Ratio one white to five U-10 scallops), mix until smooth. Add one ounce of cream, mix for five seconds, do not over mix, at this point or air bubbles will form in the torchon. Scrape mixture into a bowl with ice underneath, to keep it cold. Fold in 8 more ounces of cream, chopped herbs, lemon zest and blanched shallots. Adjust seasoning. Place in piping bag, pipe on to plastic wrap and roll tight and tying off the ends with bouchers twine. Sous Vide in a court-bouillon, at 140 F, for 30 minutes or until the torchon is firm to the touch. Take out of the court-bouillon and chill it in the cooler. Meanwhile make a beurre monte to reheat the torchon. Ounce chilled, cut into two inch logs, reheat in the beurre monte until warm.
-Split the lamb shoulder and take out the bone. Trim all hard fat off, and take out all the glads. Then pound out until it is even thickness. Season it with salt and pepper, meat glue it, roll it in plastic wrap, tie both ends with bouchers string and let the meat glue set for 6 hours in the cooler. Meanwhile mix salt, pepper, herbs, lemon zest, spices and a touch of sugar. Then mix that mixture with egg whites until the salt is like wet sand and able to clump in your hands. After six hours unwrap lamb shoulder, then wrap it in a single layer of cheese cloth, wrap tight and tie of both ends. On a sheet pan put some of the salt mixture, about a half an inch thick as long as the shoulder is. Place shoulder ontop of the salt and pack the rest of the salt around the shoulder, it will be a thick layer of salt. Bake in a 300 F oven.