Skip to content

Cod with Lavender Sabayon

November 12, 2010

This is not your ordinary cod!

Pacific black cod is light, bright white, and perfectly textured—flaky, smooth, and even a little buttery when you cook it right. And that’s what we do here at Michael’s New York, serving the fresh, pan-seared fish with stewed tomatoes and Japanese eggplant, plus a salad of fresh cucumber, tomato, red onion, and red wine vinegar. The bright, clean flavors of the cucumber salad are a perfect counterpoint to the silken fish and warm cooked vegetables. We finish the plate with lavender-scented sabayon, a light new take on the classic sauce that elevates the dish even more. The results are rich without being heavy, flavorful without overwhelming the palate. It’s refined food based on the finest ingredients—and, we have to say, we’re very pleased with how this dish turned out!

Advertisements
One Comment leave one →
  1. November 12, 2010 6:26 pm

    thank you for all that information very nice article

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: