View allAll Photos Tagged BlackCod
Amuse:
- smoked sable fish with parsnip, parsnip veloute, smoked eel with parsnip.
The amuse was very well executed, although I was a little surprised to see two kinds of smoked fish in a parsnip-themed pre-appetizer. The taste of both fish-parsnip bites was very complex, but my favorite was, without any doubt, the veloute - texture was picture perfect, it was rich, but not greasy or even buttery, seasoning was exceptional, although not at all aggressive. Delightful.
Shoyu & sake glazed Black Cod with green tea soba noodles with bok choi
& sweet chile, sea urchin butter, yuzu
A very good friend was driving through and brought by these fantastic, deep-water Central California fish; Longspine Thornyheads (Sebastolobus altivelis) and Black Cod/Sablefish (Anoplopoma fimbria). They were caught on a commercial vessel, with long-line gear, in nearly 3000 feet of water. These were smaller fish, too small for the market. The thornies remind me a lot of menpache and blackcod/sablefish is the very popular butterfish of Hawaii.
Miso Marinated Black Cod 焼物
- Peach Puree with Pistachio
Nicely done, although not exactly original. Fruit puree would be a nice touch, but this dish should be about the umami of fatty fish braised in sweet miso, I thought. Still, an excellent dish.
Please take a look at the entire Brushstroke image set.
At least 23 black cod congregated in front of Barkley benthic pod 3 prior to its recovery, 30 May 2012. (Depth: 890m)
Credit: CSSF/NEPTUNE Canada
Two snapshots of one curious black cod (a.k.a. sablefish) that came to inspect our operations on Barkley Upper Slope, 30 May 2012. (Depth: 396m)
Credit: CSSF/NEPTUNE Canada
The Assorted Appetizer Plate was filled with fried and braised items including a miso marinated piece of black cod (or more likely sable fish), a piece of simmered kobacha squash cut into the shape of a leaf, a skewered shrimp mousse ball covered in once crisp (but rather stale and almost damp) rice crackers, fried green bean pod filled with shrimp mousse, fish cake medallion with a chestnut core, and finished with feathery thin shaved fried parsnip chips.
Although I'll confess that taking pictures of my courses sometimes (not always) results in slightly cooler offerings of consumption, the plate's contents were pretty lukewarm/chilly when they arrived at the table. My dining companions were first to note this with their plates. I suspect that the amount of time required to compose each item, then gently position them in an aesthetically pleasing manner was the downfall of this particular course. It was certainly beautiful, but the lack of freshness - in particular with the saddened state of the shrimp mousse croquette - lessened its overall impact.
"The fragrand white Matsutake (pine mushrooms) in this dish grow wild in the Pacific Northwest. This fall, Chris picke his supply for the menu at his secret mushroom patch. He wouldn't say exactly where this secret patch grows, but he did hint that it is north of Whistler."
Chef Chris Mills, a fisherman, a sometimes mushroom forager... what else does he do? We learnt more on that matter as the evening progressed.
Paired with the Sandhill "Small Lots" Voignier, British Columbia
Amuse:
- smoked sable fish with parsnip, parsnip veloute, smoked eel with parsnip.
The amuse was very well executed, although I was a little surprised to see two kinds of smoked fish in a parsnip-themed pre-appetizer. The taste of both fish-parsnip bites was very complex, but my favorite was, without any doubt, the veloute - texture was picture perfect, it was rich, but not greasy or even buttery, seasoning was exceptional, although not at all aggressive. Delightful.
A jellyfish drifts midst thick "marine snow" in the axis of Barkley Canyon, 29 May 2012. (Depth: 986m)
Credit: CSSF/NEPTUNE Canada
My new 2-tiered, flower shaped bento needed an appropriately themed lunch ;)
I tried making flower petal sushi with sweet takuan and pink soy wrapper for the first time - it didn't turn out as badly as I thought it would. I had to add daikon sprouts to the middle to hide the somewhat raggedy ends. A Kamaboko bunny sits on a bed of edamame.
The right tier has a gyoza; 3 colored, hard-boiled quail eggs; leftover Black Cod kasuzuke; and three fat steamed asparagus spear tips.