Lafite revised

April 9, 2011

Wading back to Lafite for some fishy fun.
Earlier entries on Lafite: Aug. 13, 2009; Sept. 25, 2009 & Feb. 5, 2011.

Salmon confit "ice cream cones." Luscious. Lovably luscious.

Pan-seared Dover sole with sauteed young spinach, crispy brioche, yuzu miso sauce, candied black olives, lemon confit & tomato marmalade. Firm, fleshy fish.

Brittany turbot with three-color potatoes, black olives, saffron sauce & tarragon tomatoes. OK, we have trouble telling the difference between sole & turbot. Both taste like a cross between sea bass & cod.

Speaking of sea bass, here's a line-caught French one, baked in salt crust and served with parsley cream, young potatoes, carrot cake, tarragon & mustard cream sauce.

A whole sea bass serves two, so the fish was halved into separate slices for both of us. Superbly succulent, with a natural sweetness that made every bite a genuine delight.

Auxey-Duresses Chardonnay (Burgundy).

Shangri-La Kuala Lumpur.