"Unlike his Sea Bass, Chef Robert's Rack of Lamb was packed with flavor, and easily bested Chef Anne's Pork Three Ways (I made both.) Well worth the effort.

However, there are caveats if you try this at home:

1. The demi glace, like Anne's fennel pollen, is a special-order item.
2. "3" Yukon gold potatoes is too vague. 20 oz is the correct amount.
3. Speaking of the potatoes, a critical detail was omitted from the recipe (and this is what tripped Georg up, in my opinion.) After the potatoes are grated, they will exude a lot of water; up to 1/4 cup. Before adding the flour, egg, etc., squeeze this excess moisture out.
4. Since the sauce contains 3.5 cups of water, it will take quite a while to reduce, even with the burner on high. It will take as long as the potato cakes bake to reduce the sauce properly."

"Unlike his Sea Bass, Chef Robert's Rack of Lamb was packed with flavor, and easily bested Chef Anne's Pork Three Ways (I made both). Well worth the effort.

However, there are caveats if you try this at home:

1. The demi glace, like Anne's fennel pollen, is a special-order item.
2. "3" Yukon gold potatoes is too vague. 20 oz is the correct amount.
3. Speaking of the potatoes, a critical detail was omitted from the recipe (and this is what tripped Georg up, in my opinion). After the potatoes are grated, they will exude a lot of water; up to 1/4 cup. Before adding the flour, egg, etc., squeeze this excess moisture out. Don't be shy with the squeezing.
4. Since the sauce contains 3.5 cups of water, it will take a while to reduce; with the burner on high, as long as the potato cakes bake to reduce the sauce properly."

"This dish presents beautifully, but I found it to be a bit too subtle for my taste).

Don't be put off by the fennel; it's not dominant here at all.

Here are some suggested revisions (won't affect the taste:
2 Tbls evoo is plenty for sweating the fennel and onion; timing should be 7 - 10 minutes, rather than 10 - 15.
1 C of sundried tomatoes is plenty. Reserve 2 Tbls or so for the garnish before adding the rest to the aromatics.
Quantity for the grapeseed oil should be 2 - 3 Tbls. Grapeseed oil is quite neutral in flavor, and works well here, but if you can't find it easily, I think canola or peanut oil would work about as well.

"This dish presents beautifully, but I found it to be a bit too subtle for my taste.

Don't be put off by the fennel; it's not dominant here at all.

Here are some suggested revisions (won't affect the taste):
2 Tbls evoo is plenty for sweating the fennel and onion; timing should be 7 - 10 minutes, rather than 10 - 15.
1 C of sundried tomatoes is plenty. Reserve 2 Tbls or so for the garnish before adding the rest to the aromatics
Quantity for the grapeseed oil should be 2 - 3 Tbls. Grapeseed oil is quite neutral in flavor, and works well here, but if you can't find it easily, I think canola or peanut oil would work about as well.