Besides great flavors, chefs know that the right textures of a dish introduced through a great crust can propel it into new dimensions. Chef Keller crowns salmon filets with a special crust inspired from his Alsatian roots and then makes a succulent beef tenderloin which is slow-roasted under a herb-scented salt canopy. Choucroute Crusted Salmon; Beef Tenderloin in Herb-Salt Crust.
Visit the Website: http://www.hubertkeller.com
Episode #216 / Length: 28 minutes
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