Chaud-Chaud

Today we were able to execute an idea which has been plaguing me for sometime.  I have wanted to enrobe and cook ingredients in sauces and purees.  We had difficulties with our mozzarella crust for salmon and chocolate glaze for lamb sweetbreads.  I am happy to say we have made a cauliflower coating for whatever which glazes easily and adheres to the product being cooked.  In our work in progress dish we coated the blue nose bass in the cauliflower puree and paired it with smoked chocolate water and red ribbon sorrel.  I should note that we tested the cauliflower on oysters and they worked equally as well.