Unique Seafood Creations from New York Culinary Geniuses
New York is a city that is typified by change, innovation and creativity. No matter how many times you return to it, you are bound to experience something new, something different, something out of the ordinary.
The most visible platform for this change is perhaps the culinary world where chefs are constantly overworking their gray cells to come up with gastronomic creations that will have their patrons guessing, experimenting, and of course, praising.
Here are four such interesting seafood dishes that are likely to win your heart!
Diver Scallops, Bone Marrow and Celery Root with Black Truffles and Thyme
Ai Fiori is Chef Michael White’s new restaurant and the venue for the lip-smacking consumption of the above mentioned dish. The coming together of truffles, scallops and bone marrow may seem abnormal but it results in an explosion of flavors as the buttery sweetness of the scallops and headiness of the truffles are happily soaked up by the celery root purée.
The final topping of bone marrow strips takes your culinary experience to an altogether higher plane of satisfaction. A must-order dish, if you happen to chance by this place. On second thoughts make a reservation today – you don’t want to miss this daring creation.
Swordfish and Duck Liver with Red Pepper Polenta and Baby Romaine
David Burke Kitchen is another place in NY which offers an amazing combination of sea food and meat. The swordfish is in the form of a fillet which is juicy and tender. The foie gras is creamy on the inside and crunchy on the outside. The polenta is not too rich while the baby romaine gives a fresh touch to the dish. For those who keep away from fish and liver, this must be tried to be believed. It is delicious.
Pike Quenelles Jean-Louis Dumonet-Style
Milliesime is the restaurant to go to for this fantastic quenelle dish. The quenelles are dumplings made out of herbs, eggs and creamed fish which float around in a shellfish flavored sauce which is creamy with a strong suggestion of liquor. The Quenelles themselves have a crisp shell which holds the fuzzy, spongy contents that are not at all fishy but more like wine. The hint of ocean salt combined with the alcoholic swing is what makes this quite a favorite among food buffs.
Niku-Uni
This is a dish comprising of sea urchin, beef, shiso leaf and sea weed. Yeah sounds crazy but no one has come away disgusted. Quite the opposite, in fact. And, where do you get it? You need to head to Takashi, a Japanese restaurant. The uni, or sea urchin, is creamy and briny yet fresh offers a contrast to the delicate fat-laden beef. These are placed on a fresh shiso leaf which is slightly “cinnamon-y” and gives visual relief to the orange and red niku-uni. The sheet of crunchy nori, dried sea weed, completes the explosion of textures and flavors.
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