PARSLEY

Parsley and ginger mixed together give you an earthy spicy feel as you bite into it. The combination wakes up other components on the dish, like the halibut who has a delicate and natural flavor. The ginger is finely grated and infused into a bouillon of jamon and clam . Parsley is a freeze dry parsley powder emulsified into olive oil that gets mixed into the sauce during the plating. It creates several levels of depth while eating with the fish. The last component is a combination of parsley water and ginger water whipped together as a meringue, dried in a dehydrator and frozen in liquid nitrogen turning into a frozen cracker. Hot and cold intensify the sensation. While it seems complex to describe it, eating it is pretty straight forward.

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