Today I tried Marcel Vigneron's Pappass Canaries. It's a potato dish with sea salt. I boiled the little potato with sea salt. After the potato was done, I drained the water and let the heat colour the potato. It looks almost like the potato was tossed through sand or dust. I butter based the porkchop with garlic, thyme, basil and oregano. The sauce was a spicy chili mayo with a squeeze of limon and olive oil. A simple dish with lots of different techniqes.
strike first
strike hard
no mercy
migfly
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