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Tasting Tips
Here, the familiar flavors of fish, green beans and potatoes are layered with bursts of unexpected tastes and textures.
Nutty-sweet petrale sole in a light and crispy phyllo crust is the foundation for the dish. To avoid overwhelming the flavor of the fish, Michael builds on it with delicate but distinctive ingredients. The ultra-creamy potatoes in the brandade give the dish body, while the crab gently plays off the sweetness of the sole. The mildly peppery whole-grained mustard in the beurre blanc gives the dish the perfect hint of spice. Toothsome, crisp-tender and mildly bittersweet haricots verts balance the creaminess of the brandade and beurre blanc. Meanwhile, the acidic, astringent horseradish in the mascarpone cuts right through the richness of the entire dish. The refined flavors in this elegant dish prove that Michael Mina’s elements of taste – sweetness, spice, richness and acidity – can be present without being aggressive.