Previously, on tastingmenu.wordpress.com –
* https://tastingmenu.wordpress.com/2016/01/25/watercress-appetizer-soup/
* https://tastingmenu.wordpress.com/2011/12/16/lobster-and-nobu-watercress-dressing/
* https://tastingmenu.wordpress.com/2011/07/28/ron-siegels-salmon-on-shrimp-ravioli-watercress-puree-and-espelette-oil/
I recently caught an on-demand viewing of Iron Chef Gauntlet. In the cook-off portion of the episode, one of the items presented was spanish mackerel with parsley/tarragon puree. This made me run to my copy of The Flavor Bible. Upon inspection, parsley wasn’t the only match; but watercress was a match for fish as well. As I looked back at other dishes I’d done with seafood, it appeared that ‘rich’ seafoods such as scallop, lobster, salmon matched well. So I could only imagine that mackerel(s), yellowtail (‘buri’) and perhaps even toro would also be a match.
So, for a Boston Marathon day dinner, I decided to try pairing simply broiled mackerel fillets with Nobu’s
Grilled/Broiled Mackerel WIih Nobu Watercress Dressing
watercress dressing. The dish clearly had plenty of color and flavors were a wonderful contrasting match. Perhaps this might be a seafood course for the holiday meal……
