By So Yoon ParkServes 2
Tender Snapper sous-vide in milk with lemon rind, black pepper, butter, and salt. Served with Sweet potato pave, fennel puree and tofu Ssamjang.
Ingredient used: Doenjang, Gochujang, Got Kimchi
Strip cut spatchcock breast wrapped with porcini pancake and cabbage Kimchi, seared spatchcock drumstick with Doenjang sauce and Korean style meatball with spatchcock thigh fillet.
Kimchi consommé, dried porcini mushrooms served with a crab tartelette, crab cream, kimchi gel, and crispy seaweed.
Dry cut fresh Trout ceviche with diced chilli, cucumber, red onion, thinly sliced cooked beetroot and segment cut orange, garnished with coriander and dill.