Chef Brad Mathews of Bar Le Cote & His NON2 Recipe Pairing – NON USA
I have chosen to pair Bar Le Cotes “signature” Day Boat Scallop Crudo: Pickled Mighty Cap Mushrooms, Creme Fraiche & Dill Pollen with NON2. I think that the raw scallops are a natural pairing for...
Ingredients
- Sake: 1200 grams
- Sherry Vinegar: 680 grams
- White Wine Vinegar: 120 grams
- Soy Sauce: 200 grams
- Garlic: 60 grams
- Fish Sauce: 60 grams
- Salt: 15 grams
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