We learned this technique from Kevin Nashan of Sydney Street Cafe and his saute cook, Ming. They barely cook shellfish and then cut them into slices. To finish the preparations they sear them on one side on a hot plancha, drizzle them with flavored fat and put them into a container with a lid to steam and rest. The confined steaming and resting allow the shellfish to relax. The browned bits on the shellfish mingle with their natural juices and the fat to create a luxurious sauce. The drippings which are often lost are captured in the deli container and delivered to the diner.
Years Past
March 11, 2006
