Marinated Turbot with Pickled Plum, Apple, Chives and Wakame

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Marinated Turbot with Pickled Plum, Apple, Chives and Wakame
Marinated Turbot with Pickled Plum, Apple, Chives and Wakame

"Tetsuya" is a on of my most fascinating dining destinations - there is nothing but good feedback about it.

This is the first dish from Maestro's Tetsuya book I've made - the book itself is hard to find, although I owned it for a few years now.

Original recipe calls for umeboshi - I used local pickled plums (pickled persimmon would work too, I bet). The word to describe this is dish is "gentle", or "tender" - can't wait to make more of Tetsuya-san's food!

Noteworthy: this dish costed me $3.00 to make (retail): the priciest ingredient - fish - was $1.60 at "Whole Foods". Makes me wonder about profit margins in Aussie restaurants... :-) Tasting menu at "Tetsuya" runs about $130.00 US, according to this article

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Taken on: November 4, 2008
Sets appears in:   • Food of Tetsuya   
Camera: Nikon D40, f/3.0, 1/13 sec, 60mm (=90mm), ISO 400 (more info) (hide info)
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