Light, fresh, good herbaceous notes, elegant presentation, local ingredients, etc. Looks really delicious, and I appreciate dishes where not too many ingredients are necessary. I think they rarely end up resulting in balanced plates. Great stuff👌
this is not meant to be cooked by home cooks. What this is for is learning techniques and philosophies. Thank you for posting. I found the accelerated marinade in the oven very interesting and also liked the super fast brining that was a nod to graved lax
In some countries Trout and Char is the same name and only differentiated by the "second" name. Brook Trout and Bull Trout is both a Char but is still called a Trout. In danish all of them are called "ørred" Rengbueørred Kildeørred Tigerørred And so on.
Light, fresh, good herbaceous notes, elegant presentation, local ingredients, etc. Looks really delicious, and I appreciate dishes where not too many ingredients are necessary. I think they rarely end up resulting in balanced plates. Great stuff👌
Bravo Joël!!👏👏👏👏
Looks so good
the glass plate looks like an ashtray lol
Looks good! Amazing he can make a brain from water and spices.
this is not meant to be cooked by home cooks. What this is for is learning techniques and philosophies. Thank you for posting. I found the accelerated marinade in the oven very interesting and also liked the super fast brining that was a nod to graved lax
How long does dinner service take, 16 hours?
thats a char, not a trout
In some countries Trout and Char is the same name and only differentiated by the "second" name.
Brook Trout and Bull Trout is both a Char but is still called a Trout.
In danish all of them are called "ørred"
Rengbueørred
Kildeørred
Tigerørred
And so on.
Doesnt work.