As I mentioned earlier, I have been working on a wolf in sheep's clothing. Actually, it is a fish loin in a chicken skin. Well, I finally got it. 
We slow cook the fish and then are able to crisp the skin on our griddle for the ultimate crispy skinned fish. 
Today we have it paired with our grape-chipotle sauce, smoked cashew and sea bean condiment, chanterelle mushrooms and marjoram. Today is a good day.
Adventures in Doughnutland.
akiandalex@ideasinfood.com
© 2005-2022 Ideas in Food
Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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Crispy Skin
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