Rotisserie Lobster with Squid
Step 1: Nage
Pour 4 quarts (4 liters) of cold water into a tall pot. Add two handfuls of coarse gray sea salt, the fennel sprigs, peppercorns, white vinegar and the halved and squeezed lemons.
Bring to a boil and simmer for 20 minutes.
Step 2: Dried Orange Brunoise
Peel the orange with a peeling knife, removing just the zest but not the pith. Finely dice into an even brunoise. Dry above the range and once completely dried, set aside in an airtight container and keep in a dry place.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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