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Pasta dough

Ingredients

  • 400 grams 00 flour

  • 100 grams semolina flour

  • 225 grams egg yolk

  • 1 each whole egg

  • 30 grams whole milk

  • 15 grams olive oil

    Preparation

    In a stand mixer on low speed add flours olive oil and milk, gradually add eggs until a dough is formed. Knead the dough for 5-6 minutes until smooth. Cover the dough with a damp towel and rest for 30 minutes, once rested the dough is ready to use to your liking.

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Sea Trout Crudo with pistachio tahini, gooseberry and cilantro

Ingredients

  • 1 fresh sea trout ( whole fish or filleted)

  • 1 cup kosher salt

  • 2 cups cups granulated sugar

  • 1 ea lemon

  • 1 ea lime

  • 1 ea Valencia orange

  • 1 cup pistachios

  • 4 cups water

  • 1 ea shallot

  • 1 ea garlic clove

  • 1/4 cup tahini paste

  • 1/2 cup rice wine vinegar

  • 1 tbsp olive oil

  • miro cilantro for garnish

    Preparation

    In a medium bowl mix salt, 1 1/2 cups sugar and citrus zest together. Set aside for 10 minutes, remove the trout from the fridge and place onto a large plate or tray. Season the fish generously with the salt mixture and allow to sit for 20 minutes before rinsing with cold water.

    preparing the gooseberries, peel skin, cut the berries in half and set aside, in a small saucepan add 1 cup water, 1/2 cup sugar and 1/2 cup rice wine vinegar. Bring up to a simmer and place the gooseberries in, marinate and reserve cold.

    Preparing the pistachio tahini, In a medium size sauce pan add 1 cup pistachios, 1 shallot roughly chopped, and 1 smashed garlic clove and 1 tablespoon olive oil. Sweat until the shallot becomes translucent then add water, cook for approximately 30 minutes then blend. Once smooth add tahini paste and reserve cold.

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Peekytoe crab salad, black radish & nori

Ingredients

  • 1 cup peekytoe crab meat

  • 1 tsp dijon mustard

  • 1/4 cup mayonnaise

  • 1 tbsp creme fraiche

  • 1 ea toasted nori leaf

  • 1 ea shallot

  • 1 stalk celery

  • 1 bunch scallion

  • 1 ea black radish

  • 1 ea lime

  • salt and white pepper to taste

    preparation

    In a small mixing bowl add mayonnaise, creme fraiche and Dijon mustard set in fridge to cool. Small dice shallot and celery, slice scallions vertically and place in ice water, rince your black radish and slice horizontal on a mandoline and place in ice water. In a small sauce pan heat up canola oil to 350 degrees Fahrenheit and quickly fry the nori and season with salt. In a medium size mixing bowl add crab meat, mayonnaise mix, crumbled nori, shallots, celery and scallions, mix and season with salt, white pepper and lime juice. cool down and plate as desired.