The barramundi was slow cooked till the skin was stretchy and gelatinous, on the bottom is a black garlic puree, a noodle made of shrimp, little neck clams, chervil, and a shirmp-chervil broth (pictured on the bottom) poured table-side.
my beloved sausage press broke two days before valentines day. The failure of the press created new ideas, why be limited by the tyranny of the casing?!?! poached the boudin in large logs and served them to look similar to hockey pucks it was visually interesting and fun... I used the same technique with the rabbit ballotine below. The rabbit legs were deboned; some pieces reserved for garnish and others used for mousse... both were poached in a circulating bath creating a perfect cook with no chance of breakage.
