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house-made bacon, carrot, kohirabi, bok choy ($31)
Meticulously executed and far surpassed expectations. When chef had recommended the black cod, I was afraid it would be the stereotypical preparation but instead was presented with an excellent specimen of fall apart tender fish perched on a supple, full flavoured pork belly, surrounded by a fine melange of root vegetables (presented as creamy purees and al dente rounds) then topped with a paper thin shallot tuile. Besides the respect given to each of the ingredients and the clean fresh flavours present, the overall course was just incredibly good.
Paired with a glass of Kenwood Pinot Noir '07.
The recipe called for skate wing, but I couldn't find any at T&T (I'd seen them and bought them - very economical! - in the weeks leading up to Thanksgiving). Instead I found frozen black cod steaks on sale in the fish department (although they were a little more pricey than what I had paid for for fresh skate wing) and thought that the similarity in silky dense flesh, and sweet buttery flavours (black cod would be richer) would still work for the recipe from In the Kitchen with Anna.
How right I was. The dish was not only easy to prepare but absolutely delicious. :)
Inspired by the Bistro skate wing with capers and brown butter from In the Kitchen with Anna by Anna Olson.
marinated with blue cheese flavoured miso, served with lotus root with tofu dressing, celery with bonito flakes and sesame toast
The chef recommended we try it because of the table's interest in a fish dish. There was some discussion about the difference between Chilean (unavailable at the moment), the Canadian sable fish, and this Taiwanese version (which was best prepared this way, because it is slightly fishier).
Whetting our appetites with a light starter course: perfectly plump shrimp, sweet diver scallops, and savory black cod served on a bed of rare purple watercress. Dipped in Steve's homemade cocktail sauce made with freshly grated horseradish.
Seared black cod (aka sablefish)floated in a shitake broth and topped with lightly pickled fennel bulb.
This Vietnamese restaurant, Hoi An, is in the Shangri-La hotel in Abu Dhabi. One of my favorite places to eat in the city. Ask for an outdoor table in the winter!
To read more about our travels, see our blog at diary.thepurplepassport.com
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Tamarind Glazed Black Cod with Habanero-Orange Salsa with Cherry Tomato Polenta Tartlets with Basil Mayonnaise
That's salmon on the left and black cod (butterfish) on the right. The guy whose glove is photobombing me (haha) gives you samples to try, and then you are powerless to the lure of the smoked fish. I'm bringing home one salmon filet and one butterfish filet. Mmmm . . .
Pike's Place Market, Seattle.
Jason Jones (front) and Kyle Edwards bring a pot of sablefish onto the Timmy Boy during a fishing trip off the Oregon coast. (photo by Amanda Gladics)
Jason Jones (front) and Kyle Edwards bring a pot of sablefish onto the Timmy Boy during a fishing trip off the Oregon coast. (photo by Amanda Gladics)
Big fat juicy slices of raw Salmon expertly cut and eaten with a squeeze of lemon and plenty of wasabi.
Delicious!
More here:
www.weatethis.com/2008/02/11/yo-sushi-japanese-lifestyle-...
This plate was to be shared between two of us. BJ and I fought over who got which piece.
8 (of the 9) of us ordered the omakase.
Shortlisted for Schmap Toronto Guide