The Michelin Guide describes Cycene as a tastefully decorated space adorned with custom-made ceramicware. Dishes are well-proportioned, and diners are led into the kitchen to enjoy dishes Clench and his team prepare. Cycene, an Old English term meaning kitchen, was once the focal point of homes, and here at the restaurant, the idea of the hearth is once again placed at the center of the dining experience. At Cycene, the kitchen houses dedicated chambers where meat and fish are aged, and an assortment of vinegar and culinary concoctions are left in lockers to ferment before being included in recipes.
Understandably, not everyone eager to sample the sauces and environment of Cycene can make their way to Europe. Thankfully, Clench has provided steps for an alternate version of the turbot dish that can be made at home. In Fine Dining Lovers, Clench instructs home chefs to slice romaine lettuce and add the shreds to a saucepan alongside melted butter and shallots. Once the lettuce has wilted, water and cream are included and brought to a boil before the cooked and cooled ingredients are blended in a food processor. The sauce is then strained through a sieve and kept chilled until dinner is ready to serve. Just before plating seasoned and baked turbot, simply reheat the sauce and serve the Michelin-inspired recipe with pride – there's a good chance you may never view lettuce the same way again.
"Sauce" - Google News
August 23, 2023 at 05:30AM
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The Michelin-Starred Fish Dish That Features Lettuce In Sauce Form - Tasting Table
"Sauce" - Google News
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