Sake-Pairing Wild Turbot with Egg Pearls &
Wild turbot with egg pearls, lardo and cress broth Chef: Carine Patricio with the kind support of Thomas Schanz and Fritz Benson Restaurant: Schanz, Piesport
Das passende Pairing
The dish is pure and crystal clear, yet intense in flavour due to the broth and lardo. Just like this purist and intense nihonshu, which embraces and intensifies all the flavours of the plate. The beauty of rice wine is that it can sometimes handle difficult components (such as egg) perfectly. The rice wine enhances the umami of the broth, and you feel a wonderful symbiosis of all the flavours on the palate. The cress adds a subtle spiciness that supports the taste of the turbot without dominating it. I chose to serve this Yamahai Junmai with this dish at 15°C in a white wine glass to emphasise the filigree of the dish and the wine. At 35°C, the fruity notes of the wine dominated and somewhat suppressed the dish.
