Gourmet Home Dining
Another dinner at home, and very much the kind of evening I enjoy most. Cooking for the family, opening a bottle or two, and putting food on the table that I know everyone will enjoy.
I started with a summer inspired crudo of salmon, swordfish, yellowtail and red shrimp, brightened with mango, mint and red peppercorns. The dressing was a mix of orange, lemon and mango juice, extra virgin olive oil and a touch of fish sauce for that extra Asian umami. Fresh, fruity, savoury and very appetising.
For the cod fish, or Chilean seabass as it is also commonly known, I bought the whole fish and used half of it for this dish. I sliced the fillet lengthwise, marinated it with white miso, mirin and sake, then baked it whole. The family has always loved Chilean seabass for its buttery, soft texture, and the sweet savoury miso glaze made it even more indulgent.
Then came the Wagyu picanha, always a family favourite. The fat cap is really the prize here. I rendered it slowly until golden and crisp, seared the meat, then finished it in the oven to medium rare. Beefy, tender and juicy, with that delicious crisp layer of fat on the outside. Exactly our kind of steak.
By the end of the evening, the crudo had done its job of waking up the palate, the baked cod brought the comfort, and the picanha disappeared exactly as expected. A very good sign that dinner had gone according to plan.
