Executive chef Amanda Baumgarten said this $25 shared plate is probably her best-selling cold item. She makes the dish to order by filleting a loup de mer that weighs 1–1.5 pounds. She cleans the head and tail and places them on a rectangular platter Next, Baumgarten slices the fillets and lays them in the shape of a fish between the head and tail, seasoning them with fleur de sel, lime segments, sliced Fresno chiles, shaved shallots and olive oil. She garnishes the dish with ...
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Contact: Desiree Torres Desiree.Torres@penton.com