3 Comments

1. 

   Lynn Somerville on March 14, 2012 at 8:34 pm

   Amazing, so beautiful to taunt your eyes and make you hungry at the same time! Love to have that recipe 🙂

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     Darren Brown, Fairmont Pacific Rim on March 14, 2012 at 11:06 pm

     recipe’s really easy- more of a process really- I took about a pound of peeled spot prawns, seasoned them with sea salt, espelette chili, and lime juice; then I pureed about 1/4 of the mixture with an egg white and a touch of coconut milk, folded it back together and poached it in a rectangle sushi mold. (specifically, I cryovac’d the sushi mold in a bag and held it in a waterbath at 140* F for 2 hours)…
     the cool garnishes on top are coquito nuts and finger lime seeds… the only place i’ve ever found coquito nuts is Melissa’s Gourmet in Los Angeles , and i get the finger limes here in Vancouver from Mikuniwildharvest.com

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2. 

   Suzanne Siroonian on December 29, 2012 at 6:26 am

   As a fellow Chef, always interested in new dishes…the presentation is great. Always looking for Amuse Bouche items. TY

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