1. King Crab
Crabmeat is poached at 135 degrees for 10 minutes in a sauce of butter that’s cold smoked. “Fats such as butter absorb an aroma like smoke very well and linger on the palate. It’s a great technique to avoid oversmoking an ingredient.”
Grated russet potatoes are mixed with confit shallots and fresh herbs to form a hash brown patty. “To order, we dredge the patty in finely ground dried potatoes and sear in a hot pan until golden brown and crispy.”
A finely minced paste of citrus and parsley balances a rich dish with a little acidity.