We just got back from our F&W trip. Three seminars, many tastings, and a dinner at V&A over 3 days - whew.
When I get the time I'll post some comments (seeing as F&W ended yesterday, that's not very helpfull) however there is one dish that I just cannot get off my mind.
It was the fish course at V&A
Dover Sole with Toasted Capers and Preserved Lemon with a Domaine de la Solitude Chateauneuf du-Pape Blanc 2010.
First off, it is UK Dover Sole (not the "Dover sole" that is really a flounder from the northwest US) - Hatter I envy the fact that you can get this fish. It is flown in overnight for V&A (Hence the $30 additional charge).
The Meyer Lemons used come from Chef Hunnel's own trees
A Blanc Chateauneuf du-Pape - only 5% of the appelations wines are white - the rest are red. How awesome was it to pair this wine with this dish!
It was also plated with, I believe, beet greens.
As the waiter put it when I talked to him about it. "First off, that fish is just insane, and I could eat the sauce with just bread - but put the two together and ......." (then he just trailed off).
The fish was cooked perfectly with a slight crust on it. The sauce was sweet and salty with acid and lemon all at the same time. The bitterness of the greens just acted as a foil to the fish and sauce.
I really really really need the recipe for his toasted caper lemon sauce.
OK, I'm done now, but if anyone has a chance to sample this dish - do it. (It blew my old V&A raving dish, the veal cheek and golden beet lasagna right out of the water)
-dave
When I get the time I'll post some comments (seeing as F&W ended yesterday, that's not very helpfull) however there is one dish that I just cannot get off my mind.
It was the fish course at V&A
Dover Sole with Toasted Capers and Preserved Lemon with a Domaine de la Solitude Chateauneuf du-Pape Blanc 2010.
First off, it is UK Dover Sole (not the "Dover sole" that is really a flounder from the northwest US) - Hatter I envy the fact that you can get this fish. It is flown in overnight for V&A (Hence the $30 additional charge).
The Meyer Lemons used come from Chef Hunnel's own trees
A Blanc Chateauneuf du-Pape - only 5% of the appelations wines are white - the rest are red. How awesome was it to pair this wine with this dish!
It was also plated with, I believe, beet greens.
As the waiter put it when I talked to him about it. "First off, that fish is just insane, and I could eat the sauce with just bread - but put the two together and ......." (then he just trailed off).
The fish was cooked perfectly with a slight crust on it. The sauce was sweet and salty with acid and lemon all at the same time. The bitterness of the greens just acted as a foil to the fish and sauce.
I really really really need the recipe for his toasted caper lemon sauce.
OK, I'm done now, but if anyone has a chance to sample this dish - do it. (It blew my old V&A raving dish, the veal cheek and golden beet lasagna right out of the water)
-dave
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