Previously, on tastingmenu.wordpress.com –
So I’ve been having something of a scramble as of late – looking for a new place to live since they wanted to renovate the place in which I was living. So a lot of my free time has been spent helping to pack both our belongings in preparation for our move. I needed to come up with something quick for dinner; I knew there was a good reason why I kept a record of meals I’d had. In scanning my recorded menus, I found:
Seared sable, crisp maui onion chip, maui onion salsa (from an omakase meal at Nobu 57).
Knowing the comment that Matsuhisa-sama made about comparing sable/black cod to chilean seabass, I decided to make an entree substituting roasted chilean seabass for the sable and Nobu’s maui (sweet) onion salsa. Preparing the maui onion salsa was basically doubling the recipe from my kuruma shrimp harumaki making experience and then roasting the
seasoned chilean seabass at 475 degrees for about 10 minutes. My wife helped out by throwing together a garlic
sauteed of broccolini, asparagus and carrots to serve as the bed for the roasted fish and the maui onion salsa. On tasting the entree, my wife pleasantly remarked on how well the dish reminded her of the omakase offering and how well the salsa matched the roasted chilean seabass and vegetables. **Whew**