This was one of the last morsels of food that I created before my tenure was up at Degustation. My watermelon “sushi” amuse bouche was on the tasting menu for awhile then and spring was turning into summer so it was the perfect time to change the amuse.
It took me a few tries to perfect this little bite! I experimented with the salinity of the cure, the time of the cure, and the thickness of the potato chip. I really hope I wrote down the recipe because I’d want to do this in the future, whenever I have my own place.
Anyway, here was the new amuse: Lemon Verbena cured Arctic Char, Salmon Roe, Potato Chips, Paddlefish Caviar, and Chive Batons.
