Picture this taster: a disc of white chocolate, the diameter of a golf ball, but only a few millimetres thick. On top is piled half-a-teaspoon of Osetra caviar.
You are instructed to eat the whole thing in one go.
You look down at your plate. The dish is clearly intended to make the eater feel curious and uneasy. Fish and chocolate? Together? What empty-fridge desperation came up with this (expensive) nightmare (Osetra caviar retails in New Zealand at $512.33 for 125 grams - it's not cheap).
But you've eaten more adventurous things than this before.
You slip the white chocolate disc into your mouth.
The taste is sublime. There is the clean, measured saltiness of the eggs, and the sweet creaminess of the chocolate. And then, a separate flavour, like a salted caramel.
Extraordinary.
Thank you, Heston Blumenthal (http://www.fatduck.co.uk/)
3 comments:
I'm a fan of Oscietra Caviar. Not as refined as Beluga, but more interesting than either Belgua or Sevruga. I've not tried it with white chocolate though! The salted caramel is a good analogy as to how it might work though.
My little sister would agree. She ate fish & chocolate together at my dad's cousin's wedding in 1974, aged 6.
Unbeknown to Mum she'd taken matters into her own hands & organised her own food which consisted of one piece of battered fish and one mallowpuff.
Sorted.
Sus - and a whole lot cheaper.
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