April 9, 2011
Wading back to Lafite for some fishy fun.
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.