Master the art of vegetable cuts with this handy guide! From julienne to brunoise, each technique helps you achieve the perfect texture for your dishes. Whether you’re a beginner or seasoned cook, these skills will elevate your kitchen game! 🥕🔪 | Curejoy Recipes
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Master the art of vegetable cuts with this handy guide! From julienne t…
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Chef Christina Wilson prepares the Hell’s Kitchen classic entree, Pan Roasted Halibut with a poached egg and lemon herb beurre blanc. Ingredients: -6 oz. Halibut Filet -4oz Olive Oil 4T Cubed Butter, unsalted 2ea Garlic cloves, crushed -1/2 bunch Thyme -4ea Poached Egg -4oz Crispy Potato Hay TARTAR STYLE POTATO PUREE -12oz Base Potato Puree -4oz Crème Fraiche -2T Cornichons, brunoise -2T Shallots, brunoise -2 T Capers, chopped -1T Parsley, chopped -TT Lemon Zest Fold ingredients into potato pure
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