One of my favorite dishes at Aqua*** was “squid cut into the shape of tagliatelle and cooked in a stock of smoked sturgeon with Beluga lentils, imperial caviar, sauce of smoked sturgeon and samphire”. I really liked the combination of … Continue reading Squid, Caviar, and Lentils
The inspiration for this dish came from the wonderful rosemary smoked squab we had at RyuGin Taipei, in combination with the method for smoking sardines using nothing more than a large bowl and some rosemary. Squab is a small farmed pigeon; … Continue reading Rosemary Smoked Squab with Butternut Squash
This is an elegant dish for a dinner party that is easy to prepare. Flatfish with mint sauce is a combination I saw in one of Biba Caggiano’s cookbooks. In this case I used sole. If turbot is the king … Continue reading Sole with Mint, Peas, and Fennel
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