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Steve Zimmermann | all galleries >> En France 2004 >> Taillevent > PA157910.jpg
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15 October 2004 Stephen Zimmermann

PA157910.jpg

Paris, France

Without knowing the exact translation of "Poissons de petite pêche en panaché", I have ordered it anyway. Consulting a dictionary after the fact, I come up with something like, "Assorted deep-sea fish": it sure sounds better in French, but how does it taste? There are four different piscine treats on the plate: salmon, John Dory, calamari and sea bream. Like nearly everything that has passed my lips since we sat down, this is the best dish of its type I have ever eaten.

"They sauté the [fish] in olive oil, drain it briefly on a white cloth, and plate it, skin up... The glittering black-and-silver scaled skin...is one of the most beautiful things I will see in this kitchen. The...preparation could hardly be simpler, a variation on a classic Mediterranean recipe employed for centuries."

- A Meal Observed, p. 126

Olympus C-8080WZ
1/30s f/2.4 at 7.1mm iso250 full exif

other sizes: small medium large original auto
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