Mostly Burgundies w/Dinner (menu)

An appropriate pairing with naturally colored fish is naturally colored wine, naturally.

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originally posted by Peter Creasey:

Jay, yes, what you say is what was going through my mind. The culinary staff obviously knew what they were doing as I would never have guessed it was done sous vide. It seemed totally normal (as though sauteed) which means excellent.

I'm not usually a fan of adding crab to fish courses; however, in this case, it was a very light treatment with just a few nice-sized pieces of lump crab which were a nice accompaniment or they could easily have been eaten alone or moved moved aside.

. . . . Pete
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When done right I'd say the closest equivalent is poaching though then you usually want to crisp the skin quickly (pan, blowtorch, broiler) when you're done.
 
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