The guy is an absoloute genius. And hes got me thinking of allsorts of stuff. I came up with a dish just wondering if it would work i relly think it would. Salmon, Vodka and Beetroot Jelly, Parmazan Tuille and Butter bean Frichasse Basicly im thinking of doing the Salmon in a liquor and Cork bullion poached. His brother suggested id grill it to stop the scum that appears on the salmon. I really think when grilling salmon though its too fishy but he knows best so ill do what he says. Now the vodka Jelly i was going to burn the alcohol out. But i think the sharpness of it would complement and balence everything out now again he sugested i add beetroot to it but i can help thinking a split would look and taste better. Now the Tuille i thought of doing the old egg whites method. And just break in to little pieces i know Parmazan is a very distinct and strong flavour the reason im doing egg whites is to hide that sickly smell. Now the Butter bean and thyme Fricasse i was thinking of white wine reduced with bayleafs, peppercorns and cream reduced till thick sauce then adding the butter beans with thyme leaves. I cant help thinking the simple method may taste better may just butter bean and thyme purree Opinions please?