ironchef
Executive Chef
It's almost 2:30am, why the hell am I still up?
The color came out crappy, but that's the way it is when you use a camera phone. Three more days at the restaurant that I'm currently at, so might as well make some special and have some fun. I got this idea from one of Gary Danko's signature dish. Yeah, I stole it, but changed it of course. He crusts his fish and then sears the crust. I sear the fish first, then crust it and pan roast it. I don't know how he makes his sauce. I just made one up today with whole grain mustard, dijon, and Colman's. So here's my take on a Gary Danko classic. The unfamiliar names before the vegetables are because they are locally grown, and that's the area where they are from. The fish is a 3-4 oz sample portion for the waitstaff to try, so that's why it looks small.
Pan Roasted Horseradish Crusted King Salmon
Kahuku Sweet Corn, Waialua Asparagus, North Shore Grape Tomatoes, Yukon Gold Potato Puree, Whole Grain Mustard Beurre Blanc
The color came out crappy, but that's the way it is when you use a camera phone. Three more days at the restaurant that I'm currently at, so might as well make some special and have some fun. I got this idea from one of Gary Danko's signature dish. Yeah, I stole it, but changed it of course. He crusts his fish and then sears the crust. I sear the fish first, then crust it and pan roast it. I don't know how he makes his sauce. I just made one up today with whole grain mustard, dijon, and Colman's. So here's my take on a Gary Danko classic. The unfamiliar names before the vegetables are because they are locally grown, and that's the area where they are from. The fish is a 3-4 oz sample portion for the waitstaff to try, so that's why it looks small.
Pan Roasted Horseradish Crusted King Salmon
Kahuku Sweet Corn, Waialua Asparagus, North Shore Grape Tomatoes, Yukon Gold Potato Puree, Whole Grain Mustard Beurre Blanc