We worked with 20 dozen soft shells that came in to the restaurant today. Same prep as last week, tartare sauce and baby frisee. Also, nice baby vegetables are here, lot's of foie gras prep (today we cleaned, marinated and poached the torcheons. tomorrow we will finish off the gastrique of strawberry) for mothers day on sunday and, Wild Atlantic King Salmon with Leeks and Citrus Bur Blanc. Really wonderful fish, very easy to over cook, and is horid when it is. So, MR on all orders! For the sauce we used some of the fish fumet for extra flavor. Leeks are an idea of Kellers, we probably will change this one up for tomorrow night service.
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