I went by Costco after a lunch of chirashi at Azuma. The sushi guys at Azuma have worked out an assortment
of fish that I like (four slices of ultra-white tuna, four slices of yellowtail
tuna, two slices of salmon, two slices of red “maguro” tuna and two slices of
octopus plus the usual two slices of omelet and two slices of pickled daikon,
with shredded fresh daikon, wasabi and sliced pickled ginger on a layer of
sushi rice in a box). I drink hot green
tea.
After lunch I went to Costco for fish and found fresh
halibut ($17.99/lb.) and two new white wines that I thought might go well with
fish, so I bought a slice of halibut filet and one bottle each of Bursans
Albarino and a Dry Creek Sauvignon Blanc ($10.99 each).
When Suzette arrived home, we discussed how to cook the
meal. I remembered the great dish I used
to order called Bonne Femme (a battered slice of dover sole, sautéed in butter
sauce), so I suggested battering and sautéing the fish and making a piccata
sauce with parsley, lemon juice and capers sautéed in butter) and since we had
an unopened bag of Yu Choy, simply cooking the Yu Choy in a wok with some fresh
garlic, but without the normal Chinese sauces.
So I chopped up about three cups of Yu Choy, separating the
stems from the leaves and Suzette cut the fish filet into four pieces and
coated the fish in egg and then dusted the fish in rice flour and then fried it
in a skillet filled to about ¼ inch with canola oil. We decided to try the Bursans Albarino.
So dinner was very simple. Suzette dipped, dusted and fried the
fish. I stir fried the Yu Choy in peanut
oil with the garlic and we both worked on the sauce. We then plated the dishes with fish, poured
sauce over them and laid a pile of Yu Choy on the plate and a wedge of fresh
lemon.
The Bursans Albarino was a little sweeter and less citrusy
than Laxas Albarino. I actually think
the Dry Creek Sauvignon Blanc would have been a better match to the fish and vegetables
because of its more citrus flavor.
Bon Appétit
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