PINTXO DINE
Sardine Toast
This classic Mediterranean fare has a long-standing
reputation as “worker’s food.” Pintxo’s version melts
in your mouth and makes it easy to see why some
European countries eat sardine toast for breakfast,
lunch and dinner. These sardines are seasoned with
the welcomed zest of preserved lemon salt and laid
delicately on a dollop of creamy Paprika Pepper Aioli
over a fresh cut baguette. Add the fried lemon slice
and soak up the taste of summer.
Arctic Char
Pan seared with a thin skin, the arctic char is a
delicacy even on its own. The luxurious cut manages
balance with ease, tasting slightly sweet and mild. It
falls apart into the more acidic endive emulsion and
the pea caviar contributes a delectable pop of color.
While the char is obviously the star here, the fried
leaks make the dish complete.
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Mussels
The Pacific Northwest is no stranger to mussels and
the bar is set high. These steamed mussels wade in a
bath of Spanish Cider and white wine, and then get
tossed with savory nettle emulsion. Prepared just
right, each succulent morsel rests delicately in its
shell marinating in the dream worthy sauce. Relish
in the surprising delight of the pickled fiddlehead
ferns – each coil adds a welcomed effervescent
crunch to the plate and freshness on the palate. It’s
all topped with the inventive touch of fluorescent
fried nettles.
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