brioche-crusted halibut & white corn

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brioche-crusted halibut | white corn pudding - israeli cous cous - corn shoots

My sous-chef, Cecile, taught me a really cool technique with corn. Basically, you juice raw corn, saving the flesh, pulp, and cob for another purpose. Take that raw corn juice and heat it up, and the starches from the corn will thicken the liquid, making an incredibly intense corn-flavored pudding.

king crab & hosui pear

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king crab | hosui pear - brown butter - hazelnuts

COMPONENT LIST

• salmon roe
• flowers from the garden
• pea tendrils & blossoms
• hosui pear : pickled, compressed, sous-vide, sauteed
• pickled hearts of palm

This was very loosely inspired by a dish I had at the French Laundry. They used brown butter and apricot. I've never seen pea blossoms before, and I'm surprised they aren't more popular. The ones we've grown taste amazingly sweet, like a pea, but the texture is soft, instead of snappy.

www.culinary-workshop.com

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