Typically sweet and fish is destined for abysmal failure as is evident in most Hawaiian inspired restaurants, it seems the only person who has successfully pulled it of is Nobu San.
The Black Cod Miso dish here seemed to be the most logical basis of constructing a dish that works with Sauternes and importantly not beating it do death while letting the nuances shine.
In most wine pairings, the food overshadows the wine or vice versa.
The trick here is to let both shine.
Miso Marinated Black Cod
Black Cardamon Infused Carrot Puree
Salted curds of Mineola and Cara Cara Oranges
Citrus Ginger Oil
Almond Praline Salt.
Recent Comments