.
This features a tender, soy and coriander cured salmon fish fillet.
.
Plated over chewy mascarpone barley risotto, along with soft sweet peas, crunchy pomegranate seeds, ikura / salmon roe, and tobiko / flying fish roe.
.
The salmon is nice and flaky, with sweet salty herbal flavour, complemented by the light sweet earthy flavour of the barley grains. The fish roe lend a burst of briny salty freshness.
.
Overall, a dish with flavours that are light and comforting on the palate, very satisfying.
.
.
.
Wine & Chef
More details in profile & blog