Champagne and seafood can be for early morning or late night. Both schedules are great. I like to start diner at the restaurant with a glass of Champagne. It is pleasant, gives a little appetite and wakes up the gustatory senses.
Cooking with Champagne is very attractive, and also exquisite. In the old cookbooks, Champagne was combined with the most succulent pieces of fish, like turbot and dover sole, or shellfish like lobster and oysters. In the kitchen where I learned cooking there were always a case of Champagne in the dry storage ready for any occasion to be opened.
Today I started with a distilled champagne (the process removes the excess alcohol and keeps the tannin) and was able to fix it as a solid block. But it has an elastic quality, so the mandolin didn't work very well to slice it finely. The micro-plane was successfully eating the block at every stroke. The very fine consistency and crunchiness of the noodles made them very light and likable.
I tried them with fluke for its softness, and liked the combination of the noodles and fish. The last component was the seasoning: a touch of Murray salt and a drop almond oil were quite invisible on the plate. It is served extremely cold.
BONJOUR
DE
MARTE
Cooking with Champagne is very attractive, and also exquisite. In the old cookbooks, Champagne was combined with the most succulent pieces of fish, like turbot and dover sole, or shellfish like lobster and oysters. In the kitchen where I learned cooking there were always a case of Champagne in the dry storage ready for any occasion to be opened.
Today I started with a distilled champagne (the process removes the excess alcohol and keeps the tannin) and was able to fix it as a solid block. But it has an elastic quality, so the mandolin didn't work very well to slice it finely. The micro-plane was successfully eating the block at every stroke. The very fine consistency and crunchiness of the noodles made them very light and likable.
I tried them with fluke for its softness, and liked the combination of the noodles and fish. The last component was the seasoning: a touch of Murray salt and a drop almond oil were quite invisible on the plate. It is served extremely cold.
BONJOUR
DE
MARTE
Comentários