Today was a good day in and out of the kitchen. The morning began in our intimate kitchen working on shrimp spaetzle and finishing up chicken skin crusted skate. The skate was brined in earl gray tea and shiitake mushroom infusion. Once the flavors had permeated the skate we layered it and topped it with blanched chicken skin. We then poached it and chilled it in order to set the skate and intensify flavors. While the skate rested we assembled our shrimp spaetzle which is merely minced shrimp, salt and transglutaminase.
When the spaetzle was finished, we began work on the dish. We browned some butter with a whole clove of garlic which we used to saute the skate and shrimp spaetzle, separately. After wards, we sauteed some arugula in the garlic butter used to saute the spaetzle. We added rhubarb-mustard to the plate and a fresh grating of bergamot. This was the first rendition utilizing the shrimp spaetzle and testing the chicken skin crusted skate. While we enjoyed the dish, most likely we will be separating these two interesting ingredients in future culinary explorations.