This is Ahi and kajiki that is I bind together, seasoned, seared and sliced. It's pretty cool to have two different fish in the same slice of sashimi. This will give a new look to our weekend buffets.
Friday, July 27, 2012
Thursday, July 26, 2012
These salmon stuffed scallops were just for fun tonight to show the guys how to use "meat glue". They came out nice though, with a really great texture and just a subtle salmon flavor. The lemongrass butter adds a citrussy richness that compliments both the scallop and the salmon nicely. This may not be on the menu, but the gears are turning in the heads of my cooks tonight.