Experience #5
A Tale Of Two Fish
Fish was the brief. Two fish courses for a group can become awkward if everything needs last-minute attention, so this menu was built around preparation and timing.
The starter is cod with saffron potato velouté, caviar and wakame. The main is spiced salmon with lemon risotto and an apple, pear and fennel salad. The risotto is the only part that really asks for attention at service time.
The set for the evening was Rhythm Of The Night. It gave the dinner more lift without turning the table into a club before the plates were cleared.
Menu
Sea In A Bowl
Saffron potato velouté served with panfried cod, caviar and wakame.
Spiced Salmon With Salad
Spiced salmon panfried and served with lemon risotto, apple, pear and fennel salad.
Fried Sweet Potato
Panfried sweet potato served with match and vanilla ice cream.
Recipe
Wine Selection
Matua Sauvignon Blanc worked with the cod because it brought passionfruit, grapefruit, lime and a little minerality without overwhelming the fish.
The acidity cut through the velouté, while the fruit sat well with the caviar and wakame. It is also useful at the table because the label changes colour when the bottle reaches the right serving temperature.
A Malbec with fish surprised a few people at the table, but the spiced salmon could take it. La Mascota Malbec 2020 brought soft tannins, plum and blackberry fruit, with enough spice to sit alongside the salmon crust.
The important point was restraint. The wine had enough body for the richness of the fish, but it did not flatten the lemon risotto or clash with the salad.