“Let’s talk beeswax. Because it is amazing! More often than not, honey is all we think of when we talk about bees, but culinary history proves time and time again there’s much more to our hardworking, yellow little friends than just their golden, sweet nectar.
In “𝐌𝐞𝐚𝐧𝐭 𝐭𝐨 𝐁𝐞𝐞”, we employ a technique invented by Chef Heinz Reitbauer of Steirereck, in which molten beeswax is poured upon fish fillets, gradually and evenly cooks them to perfection. As the beeswax engulfs the fillets and solidifies, all the fragrance attributes and flavor of the wax are absorbed into the fresh and well-shaped fillets, giving us this beautiful, kissed-by-heat, moist and surprisingly aromatic end product.
I always have a blast using this technique because it’s challenging, but very rewarding. Beeswax is a sensitive material. It solidifies at under 61 degrees Celcius, and loses all its aromatic values above 90. I only have a small window to work with but if done properly, the fish will taste and smell amazing, definitely something to look forward to!”
– Summer Lê