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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!

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

    thank you for all that information very nice article

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