Chef at Home

We paired the spiced crusted salmon belly with an evolved version of our white asparagus ravigote: preserved Meyer lemons, watercress leaves, white asparagus mayonnaise and white asparagus relish. We topped the salmon with batons of watercress stems and blue basil blossoms. This was a dish that was more difficult to construct than we initially had planned. There were a number of subtle refinements that took place as we plated and ate the dish again and again.

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