delectabilia
Mostly healthy - Always delectable
Salmon’s versatility invites experimentation. This paprika, citrus, and honey crust complements the succulent and creamy baked salmon, resulting in a complex symphony of flavour and texture that sits well on the spinach hummus.
There is something both decadent and comforting about pie. Here, scallops, white fish, and hot smoked salmon are encased in crisp, flaky pastry and topped with fish roe—a deeply satisfying seafood pie experience.
The first thing on the menu of a Highway 4 restaurant in Hanoi are the Fish Spring Rolls. So simple, yet so good. I haven’t tried to recreate that dish, but be inspired by it.
Melt-in-your-mouth salmon confit is topped with those explode-in-your-mouth salmon eggs. The clean tasting yet intense tomato consommé is a perfect compliment. Crisp fresh vegetables add some sweet, sour, and bitter notes.
This darker style red miso soup has an intensity of flavour very different from those made with the more familiar white miso. Piled on top was seafood steamed in sake and various aromatics. The combination was truly a symphony of flavours.
The Japanese word okonomiyaki means “what you like, grilled” or “grilled as you like it”. That certainly creates some room for experimentation.
In On The Table Ep. 1, Anthony Bordain and his close friend Eric Ripert cook this seafood stew, while Bourdin talks very openly about his life and work.
Something of an ocean theme here. This mini seafood lasagna looked great, and tasted even better. And it did what an appetiser is supposed to do – excite the palate – and appetite – ready for the next course.
There is a journey here, from the sweet and sour strawberry relish, to the umami packed herb crumbed fillet, and landing on the crispy yet creamy polenta base.
Mussel fritters and potato salad are two quintessential dishes of New Zealand and Australia. This dish reimagines those classics in an Asian context.
Simple to prepare, yet tastes so incredibly good. The star is the shiitake miso dashi broth. Dashi is all about umami, and it is present here in abundance, reinforced by the shiitake mushrooms and miso.
Synchronicity. The three components of this dish, scallops, kimchi fritter, and sesame mayo, complemented each other so well. The combination was so delicious, my guests wanted seconds. I had to remind them it was just the appetizer.
Satisfyingly chunky udon noodles in a clean yet complex salmon head broth provides a perfect foundation for the scallops, quickly seared then poached in sauvignon blanc.
With gradients of temperature, colour, and texture, eating this dish is truly a multi-sensory experience. The potato pancake provides a nice foundation to the richness of the beetroot cured salmon, and the brightness of the sorbet.
An appetiser’s purpose… stimulate your appetite and leave you wanting more. The rich and complex flavours in this dish certainly had people hungry for more. Seared scallops are great any time any where. The black pudding spiked mash – delectable! And the roasted garlic sauce – more please!
