We found this recipe had landed at the classy St. Regis in Dana Point by acclaimed chef Michael Mina, once again proving yet another chef's choice of Minus 8! Ingredients: 6oz portion ocean trout or salmon (skin on), cleaned1 cup cauliflower, sliced2 cups water1 tsp butter, melted1 tsp heavy cream, warmed1 tbsp golden raisins, bloomed (rehydrated) in water5 Muscat grapes, peeled1 tsp celery, diced in ¼ inches 1 tsp capers, rinsed1 tbsp lemon olive oil, 1 tsp Minus 8 vinegar, 1 tbsp micro mint (or small leaves from regular mint), 1 pinch French sea salt, 1 tbsp clarified butter. What? Don't have Minus 8 Ice Wine Vinegar in your kitchen? Link here!
Tuesday, June 26, 2012
Flavor Up An Ocean Trout
We found this recipe had landed at the classy St. Regis in Dana Point by acclaimed chef Michael Mina, once again proving yet another chef's choice of Minus 8! Ingredients: 6oz portion ocean trout or salmon (skin on), cleaned1 cup cauliflower, sliced2 cups water1 tsp butter, melted1 tsp heavy cream, warmed1 tbsp golden raisins, bloomed (rehydrated) in water5 Muscat grapes, peeled1 tsp celery, diced in ¼ inches 1 tsp capers, rinsed1 tbsp lemon olive oil, 1 tsp Minus 8 vinegar, 1 tbsp micro mint (or small leaves from regular mint), 1 pinch French sea salt, 1 tbsp clarified butter. What? Don't have Minus 8 Ice Wine Vinegar in your kitchen? Link here!
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