The Carillon makes a fresh seafood dish with some hazelnut and celery to top it off during Tasty Thursday.
3 break 2 3 3 3 3 3 3 3 3 3 3 3 break 2 3 will teach us, next.from the carrilon will teach us, next. 3 break 2 3 3 3 3 3 3 toasted hazelnuts dried currants ponzuserves 4 ingredients:8oz. hamachi, thinly sliced2 oz.dried currantsz.2 oz. hazelnuts, toaste. dfor the ponzu:4 oz. orange juice4 oz. yuzu1 ea. clove garlic2 oz. granulated 2 ea. thyme, sprigsingredients for the ponzu and reduce heat in a medium sauce pan. refrigerate overnight.for the celery salad:1 ea. celery rib, 1 ea. stock of celery, leaves only2 oz. micro celeryfor the red fresno oil:6 ea. whole red fresnos4 oz. canola oilcombine fresnos and canola oil, heat for one hour. add contents to a blender, puree and strain through a fine mesh sieve. for the plate:arrange thinly sliced hamachi in a straight line. season with fleur de sel, marinate with ponzu, garnish with dried 3 3 and fresno oil.with celery salad hazelnuts. finish t