American Super Rancher

Chapter 46 Eating in New York

After enjoying the first pure raw dish, we ushered in the second main course today.

Slightly cooked dishes, trevally sashimi with a pink color were brought to the table, and the slightly hot plate let Qin Xu know that these slices of sashimi had been lightly grilled;

The temperature of the fish is between raw and cooked. Qin Xu sniffed it, not only did it have no fishy smell, but also made the outer half of each fish fillet half-cooked, while the middle part of the fish fillet remained almost raw;

In this way, the appearance of the fish is full of the aroma and temperature of cooked food, while the inside retains the taste and chewiness of raw food. What surprised Qin Xu is that all these coexist on such a tiny piece of fish.

Each piece of sashimi fillet is placed with caviar, brown-gray caviar, shining golden color, and a nutty aroma,
The waiter specially introduced that this caviar is made in the way of Malossol.

For the existence of these two high-end ingredients, too much seasoning and decoration will destroy the flavor of the ingredients themselves.
Therefore, the chef who focused on the essence of fish and caviar only used a very thin chive to decorate,

Afterwards, it is topped with the stewed wine mussel consommé for flavoring. The slightly sour taste and refreshing aroma are fascinating.And the way of simplifying the complexity has raised the cooking to another level.

Unlike Blinis, which is commonly served with caviar, this dish is served with three slices of super dense bread.

The fish is soft on the outside and smooth on the inside, in addition to the taste of the fish itself, it also has the fragrance of mussel soup;
Crush the plump and round fish roe with the tongue against the palate, and the faint salty taste and the breath from the ocean immediately filled the whole mouth.
At this time, Qin Xu ate two bites of bread and enjoyed the joy brought by top-quality ingredients, thinking in his heart, it would be great if he could drink a few more bites of champagne.

After Dale ate the last fish fillet, the third main course of the day was also served by the waiter.

If there is any dish today that Qin Xu will never forget, Qin Xu will choose this dish without hesitation—langoustine.

This rather expensive ingredient was once called one of the tastiest seafood in the world by fishermen in RB.

Before eating it, Qin Xu imagined that it should taste like lobster, or more springy and chewy than lobster. Later, Qin Xu found out that he was wrong.

It has a more subtle meat than lobster, and a sweeter taste, moist and soft touch, sweet taste, smooth and tender taste like scallops, fiber like crabmeat, and fresh and tender like turbot

"Fresh", "sweet", "bouncy", "glutinous", "slippery", "fragrant", and "clear" are the seven flavors that permeate the entire mouth, and it will not dissipate for a long time.
Let you involuntarily fall in love with this gluttonous feast of taste.

In terms of matching, only truffles, butter, and chanterelles are used to soak the langoustine, so that not only will it not be taken away, but the subtle freshness of the seafood will make the whole material even more delicious.

And Dreesing only used simple Italian aged oil vinegar and bitter chrysanthemum to match.The aroma of the sour oil and vinegar mixed with the creamy truffle sauce is so wonderful that you can't wait to scrape the bottom of the plate clean.

When the waiter brought the fourth dish of salmon to the table, Dale was immediately overwhelmed by the color and luster of the dish in front of her.

A piece of salmon that is crystal clear like a jewel is placed on the plate, and the elegant green sauce makes the orange salmon more dazzling and beautiful. It is a dish that meets the aesthetics of women.

Because only one side of the fish is fried on a low heat, the salmon is very wonderful, and it is made into two flavors, lightly cooked near the bottom and smoked on the top.

The texture and fat of the salmon are clearly visible. With one bite, the softened salmon slowly melts in the mouth. Under the tender texture, it still retains the unique toughness of the fish, like jelly, tender and firm.

And the charming aroma of fat and sea also flows in the mouth.The green sauce is the delicious Gribiche Sauce, a mayonnaise mixed with eggs and mustard, which also reduces the greasy feeling of salmon and makes the taste more balanced;
The blessing of French scallion soup and trout roe brings a juicy and bursting taste to the dish.

The boiled flounder served on the fifth course tastes good too. The fish is very tender and smooth and has a very moist texture. The fish can be easily peeled off with a fork.

The side dishes are also very attentive. The mashed potatoes with fennel and rich milk flavor make people reluctant to leave a bite. The crisp and juicy cherry tomatoes further balance the taste of the dishes.

The purple basil and fennel slices that exist as accessories are not only beautiful, but also add another unique flavor.

The waiter slowly pours the sauce prepared by mixing red miso and citrus, so that the soft orange sauce and the noble milky white fish complement each other. This sauce combined with Japanese techniques has elegant color and richness The mellow aroma provides a vibrant flavor to the cooking.

This time, before Qin Xu finished the last dish, the sixth dish was served.DoverSole, produced in Europe and the west coast, is one of the most expensive fish in the world, although it also belongs to the common flounder family,
But its unique flavor is unmatched by ordinary flounder.After entering the mouth, the fish is crispy on the outside and soft on the inside, tender and juicy, with a faint aroma of almonds and burnt creamy pine nuts.Delicate and rich taste and firm and unique texture make people unable to
The sauce made of caramel butter tamarind has become the highlight of Dianqing, which not only forms the beauty of blank space like a Chinese painting;

The flavored tamarind plays a role in balancing the fat of the fish, and the delicious sauce and the fish echo each other, which fits well.

Along with the fish, there is also a very domineering and luxurious bowl of rice, not only using ingredients such as fragrant rice and dried fruits, but also sprinkled with gold leaf. Although the sweet and sweet rice tastes good, but because of the various dishes before Qin Xu really felt very full.

dessert
The pastry chef Michael Laiskonis, who used to always bring visual impact, has now resigned and started his own business.

Today's pastry chef, Laurie Jon Moran, who once served as the sous chef of PerSe dessert, took over at the age of 30, and his strength is naturally not to be underestimated.

Anyway, these are introduced by the waiter.Qin Xu didn't know anyone, and he wasn't very interested in desserts, but Dale was very interested in desserts.

Judging from the presentation of this dessert, the new chef is more traditional. The strawberry jam and the delicious and precious Tahitian vanilla ice cream are quite sweet and creamy.

Hidden in the strawberry jam is a super delicious French shortbread—Sable Breton. The crispy shortbread crumbs have a rich butter and egg aroma, which is very delicious;

The slightly slag-like taste not only has a sense of presence, but also makes the dessert more three-dimensional and layered.

A thin slice of caramelized popcorn and candied peanut granules is placed on top of the smooth and fragrant chocolate cream sauce, while there is a thin base of chopped hazelnuts underneath.

And the ice cream on the side has a very unique taste - popcorn flavor, although it is not very strong, but you can feel the unique flavor of popcorn.

In the end, the restaurant also provided a small snack. The first one from the left is a delicious chocolate, and the second one is a popular chocolate. Of course, the berry-flavored macaron is indispensable. It is not particularly sweet and delicious.

And the last one is a well-known refreshment from Paris——pearfinancier, which has a moist taste and is also very good!

Well, Qin Xu heard from Dale that three chocolates are in Dale's mouth now!

(End of this chapter)