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2nd Course: Sepia & Rock Shrimp | by ulterior epicure
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2nd Course: Sepia & Rock Shrimp

Sepia & Rock Shrimp

Carpentras White Asparagus, Pomello and Treviso


Paired with Domaine de Bagnol Cassis Blanc 2005.


Notes: This was the most memorable course of the evening for me. The sepia had been shredded into strips and were piled like lacy noodles on a fat slabs of white asparagus and the nuggets of rock shrimp.


Everything about this dish worked. The textures were awesome: the sepia was incredibly tender - almost like noodles, yet identifiably squid meat. The asparagus were meltingly soft but still sturdy and the rock shrimp were plump and succulent.


The flavors were ocean-briny without the fishiness. I think the slightly bitter asparagus and trevso helped to undercut any off flavors. I don't generally like the warm citrus, but the sections of pomello mixed in with the asparagus were also added to the clean-tasting dish. The wine pairing, a cassis blanc, paired exceptionally well with the pomello element in this dish.


Read the review of his dinner at Cru on my blog.

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Taken on June 2, 2007