Last week we welcomed Michelin Star Chef Simon Hulstone of the Elephant Restaurant in Torquay who was taking a class on how to use soy sauce.
There were three dishes and I’ll be showing all over the course of this week.
The starter was a simple salad of Quail. The bird was gently pan fried and served with Radish, Sea Purslane and Sea Arrow, and garnished with a dressing that included Dashi Powder, lemon juice, soy sauce, and white wine vinegar.
Tomorrow I’ll show and talk through the main dish of Pollock with 4 tomato and mussel broth with Dashi.
