creamy soft quenelle
garlicky pillow of fish and milk
encrusted in garnet jewels
donning a dusky tail
he's an amalgam of sea and earth
straddling both worlds
he drinks from a scented pool
an elixir of sweet and savory
I pretend he's a happy fish
leading a charmed life
brandade beets oxalis ginger lime fennel shallots olive oil
Playing with Fire and Water 
Wow. That is a beautiful dish. I am shocked. I wouldn’t have thought of those flavor combination’s either. What are the leaves that you used for the tail? I love it.
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Alex, the leaves are Oxalis triangularis, a cultivar of wood sorrel.
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That is the most amazing plating.
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