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Roland Trettl is a daring chef who loves to push the limits of food. He has designed fashion out of food and come up with creative dishes for events like the 2011 Acqua PannaTuscan Days. Now, the experimental chef shares one of his unique recipe for potatoes with aromatic herbs and shrimp.
Expect nothing but innovate technique in this recipe which calls for using the sous vide method. The recipe is a multi-step process that gives you a glimpse inside the Roland's world. He applies the same cooking techniques in his job as the executive chef of the Ikarus restaurant at Hangar-7 in Salzburg.
If you are in the mood to experiment, try pairing this potato recipe with one of Roland's other creations like squid sashimi with avocado, black garlic and grilled vegetable vinaigrette.
