Previously, on tastingmenu.wordpress.com –
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
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……