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If you thought that Petra and I would have let us in our t-bone steak already going pretty well was right - but we made it this evening not easy for us, we decided on a favorite dish. Also, I had written, it was the Pinot Noir with the main course. Our appetizer, which was just as sensational. apex consulting group Not that we would not have been convinced of our ideas, sometimes to provide a few oysters with toppings. The fact that we have the same himself used for accumulating - and appearance and taste, took us by a little surprised. That comes out of it if you just times it happening taste philosophizes, schnipselt, puts every man his fridge contents to reason and departed no combination appears.
Mango, trout roe, Chilli & Coriander: One of my favorite stop pings. I like it anyway Salsas very much, especially if they bring a bit of sharpness and fruit, I had the Mango by Petra necessarily with a small Thai chili combine. These lemon juice and chopped fresh cilantro, for salty note provides the trout roe.
Raspberries, cilantro, olive oil: Raspberries! I love raspberries. Fruit and oysters, why not. So quick thawed a few raspberries, fresh unfortunately I had not mixed with chopped coriander, lemon juice and a few drops of olive oil. The olive oil makes the topping smooth, round taste and takes a bit of the acid. Nevertheless, the fresh fruitiness of the raspberry remains gorgeous and fabulous complements to salty oyster.
Gin Monkey, trout roe & Salicornes: We were especially impressed by this combination. And a few others. Prioritize I do not want so dear, let's say we were particularly surprised by this combination: Blanched Salicornes, trout roe, Monkey 47 gin. The incredibly aromatic gin does not go below, he adds with its award-same ring touch the salty trout roe. The Salicornes and the oyster harmony because of the saltwater taste (at a less, the other more), anyway. Sensational great.
In addition, we had: chervil and Riesling: This has inspired me - the Riesling was very clear taste completely different and much finer than the acid of vinegar still so good on the oyster. The chervil apex consulting group with its very own spiciness is quite migrated in considerable quantity in the small bowl and then to the oysters. A itty-little splash of olive oil was there. The honor of the oyster meet up close by the way had a Riesling from Albrecht Engel in Rheinhessen. From the trip to him I will also tell within my little wine tour reports series yet.
Fried Green Tomatoes & Chili: A more classic than the salsa with mango. The green tomatoes are very firm and almost grassy flavor, chili, lemon juice and coriander complement to a spicy addition, the but leaves the oyster plenty of space for their own taste.
In addition to the Rheinhessen Riesling by Albrecht Engel, apex consulting group who has made quite wonderful to all of our creations and the oysters, we have another experiment ventured in the Glass: The Martin Müllen Spätlese that I've tasted here in a dessert ever detail. That was pretty good, we found. The sharp salty-sour toppings and the salty-bitter oysters have been collected quite beautiful by the sweetness of Spätlese. That was actually quite harmonious combination, though apex consulting group of course completely different apex consulting group from the classic version with Riesling.
Posted in: Fish & Seafood, Foodpairing - Food & Wine, savory, Starters & Salads Tags: Albrecht Engel, oysters, trout roe, Martin Müllen, Riesling, Salicornes, salsa, late harvest, toppings
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