Lemon Verbena Scented Turbot, Gremolata, Artichokes, Sunflower
This dish was a combination of Joel, Jacob, and I. Joel came up with the flavor combos, and Jake and I worked on the techniques, then we all came together with the plating (which is continuously being tweaked). The fish is gently steamed over a tea of lemon verbena and aromatics. We are all proud of the clean and complex flavors this dish has as well as the elegance.
Components Include:
Steamed Turbot
Sunflower Seed Gremolata, chives, parsley, lemon verbena, brazil nuts, preserved lemon, lemon zest, sherry vinegar
Artichoke/Sunchoke barigoule Puree
Baby Artichoke and Sunchoke Confit
Preserved Meyer Lemon Puree
Toasted Sunflower Seed Oil Powder
Garden Salad, Several Lettuces, lemon vin, d’ espellette, many flowers (borage, tamarind, ginger, garlic, coriander), verbena leaves
Artichoke Chips, with gold flake
