Fish and seaweeds on the plate today.
Are there still Catholics that follow the tradition of eating fish on Fridays ? That was like a law when I was a kid and even at school they’d put fish on the menu that day. Well, they had not their concept of food industry fish. It’s a square or rectangle animal that lives in icebergs and is covered by a fur of fried bread crumbs. Nothing like that here. I’ve bought a back of Hokkaido salmon and I’ve cut it in rectangles myself, not to imitate, but I had enough for a dozen of servings. I froze some.
It’s not an Halloween sushi, but…
The sauce is only tartare by the name. It is made by mixing in a blender, blanched favas (broad beans) with rice vinegar, water, salt, pepper. Then I’ve added a big spoon of aonori seaweed flakes to bring even more marine breeze to the palate.
Wakame seaweed as a salad.
It’s a cold plate because the weather is still hellish hot here. The fish is steamed and chilled.
The tomato garlic rice (germinated hatsuga genmai) in its edible container. The green bits are favas.
A table !
There is less to wash when you eat the vessel.
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