Solo lunch at Petrossian. Went for the caviar; stayed for the smoked fish, sliced to order. More is more.
Blini, salad with horseradish dressing, steamed potato with horseradish cream, smoked eel, smoked trout gravlax, smoked Balik-style salmon, and six chubby pieces of Tsar-cut belly of salmon: two each of Caspian salmon with cardamom and coriander seed, plain Royal Balik, and Yagouline with dill.
Also on the side: pickled veg, house tarama (80%) creme fraiche made daily in house, and plain creme fraiche (sublime bc double cream exists here, and it’s richer than heavy cream).
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