WELCOME TO YOUR
Virtual Glug Glug - Meet on @eyeeaters Instagram Live for a wine tasting with Mott St Beverage Director Trevin Cox
Prep your Plate Art Box
Plate Art - Meet on @eyeeaters Instagram Live for a plating tutorial with Mott St Chef and Owner Edward Kim
Refrigerate your Plate Art kit and get working on an all black outfit for tonight
Please wear all black to dinner and wear your Eye Eaters Dinner Pin if you've dined with us before
Tune into @eyeeaters Instagram Live at 7pm for our digital gathering
Capture and share your Plate Art on Instagram. We're awarding a $500 CB2 gift card to the best image, to enter tag @eyeeaters, @cb2 and @eatmottst
Bring Salmon to room temperature for 10 minutes before cooking
Pat the salmon dry with paper towels, this will prevent sticking and give you the best sear possible
Season the skin of the filet with salt and pepper
Warm a large non-stick skillet to high heat (about 2 minutes)
Add ~1 tablespoon of high heat oil (ie rapeseed or vegetable oil, not extra virgin olive oil) enough that a thin layer of oil coats the pan’s bottom. Continue to heat the oil until its viscosity is low and flows on the pan like water.
Place the edge of the fish in the pan skin side down, if it makes a sizzling sound the pan is hot enough, and place the fish skin side down in the pan
Cook for 75% of the time on the skin side (about 3 to 5 minutes), turn down the heat if you smell the skin burning, use visual cues to tell you when to flip the salmon over as the fish cooks the flesh will turn opaque and a lighter pink, when this color change rises up ¾’s of the fish it's ready to flip
Flip over the fish and cook for 15-30 seconds on the flesh side.
Fish is ready for plating
Heat a small skillet over high heat, when the skillet is warm add 2 tsp of oil or butter
When oil or butter is hot add the cous-cous and mix the contents in the pan until evenly coated
Toast the cous-cous until it starts emanating a nutty smell and takes on a little color, 1-2 minutes
Place cous-cous into a small bowl, add the provided vinaigrette, mix until evenly coated
Take cous-cous, and place in microwave-safe bowl and microwave 20-30 seconds
Pour included vinaigrette into cous-cous and mix until evenly coated
Proceeds from tonights gathering will go towards the Okra Project.
The Okra Project is a collective that seeks to address the global crisis faced by Black Trans people by bringing home cooked, healthy, and culturally specific meals and resources to Black Trans People wherever we can reach them.