- Portioning sea wolf
- Gastrique preparing Baptist beer:
- Baptist blonde, tarragon stalks, vinegar, water, peppercorns let reduce and then let cool
- Cook asparagus in clarified butter and a little water
- Nori sheets baked and then left to dry overnight in oven or dryer
- Briefly fry sea lavender in lemon oil, season with sea salt
- Whipping muslin
- Beat egg yolk and gastrique over a heat until fluffy
- When this is nice and fluffy add clarified butter
- Seabass nicely colored along 1 side and cooked a little further in the oven
- Moving on to dress
Frank Hardyns & Ines Marzougui
Chefs from Lust & Dust
