Rocklobster & cod Flamed terrine / koji lobster butter / cauliflower cream _____________________________________________ ➡️ Credit: @timomuellerr ➡️ Follow us: @chefs.vic ____________________________________________ #australia #sydney #food #sydneyrestaurants #discoversydney #foodie #foodporn #sydneybesteats #sydneyfood #instafood #foodlover #tasty #sydneysiders #eatsydney | chefs.vic
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Rocklobster & cod Flamed terrine / koji lobster butter / cauliflower cre…
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Maine Lobster Terrine Chorizo | Herb-Garlic Brioche | Saffron-Yuzu Aioli | Caviar Salt Pepper Skate Wing Chinese Black Bean Sauce | Local Quick Pickled Cucumbers Crispy Skin Cape Black Bass Truffled English Pea Puree | Miso Beurre Blanc Teriyaki Wagyu Beef Tataki Peppercorn Crust | Ramen Noodle Salad | Golden Zucchini | Miso Aioli Merguez Lamb Kofta Watermelon Salad | Chive Tzatziki | Mini Spiced Naan | The Ocean House Restaurant
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The Best Lobster Tail Recipe Ever!
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Terrine Linéaire Mold by @timomuellerr For this Christmas menu, Timo chose a salmon terrine as the main course. He made a salmon mousse, divided it into two portions, and coloured one of them with spinach. He then rolled the mousse around a blue lobster tail core. After cooking, he torched the details of the mold and glazed it with a shellfish jelly. For plating, the dish is served with a yuzu purée, a classic beurre blanc made with lobster oil and a dot of @classic_caspian_caviar caviar on top.
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