Josh Niland's Fish Eye Ice Cream Recipe | Fish Butchery
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- Опубликовано: 29 сен 2024
- The Fish Butchery book offers practical solutions to some of the more texturally compromised parts of a fish. In this case, Josh Niland asked - what if you could use a fish eye to make ice cream, instead of egg yolks?
Fish Butchery is the culmination of Josh Niland's life's work and philosophy. Presented in three stunning sections - Catch, Cut and Craft, this masterclass in sustainability is both a challenge to the food industry to do things differently and a dazzling manual to the eye-popping potential in each and every fish.
Featuring detailed instructions on how to prepare fish - from reverse butterfly to double saddle - as well as over 40 brilliant recipes for everything from fish sticks to pies, sausage and chorizo, Fish Butchery will disrupt, challenge and inspire the next generation.
Credits:
Producer: Jing Xuan Teo
Videographer: Muhib Faris
Editor: Muhib Faris
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~ Buy the book: lnk.to/FishBut...
~ Learn about the making of Fish Butchery: • Fish Butchery | The ne...
~ More from Josh Niland: www.mrniland.com/