h5
Course #4 - Corvina (Chilean sea bass). The sea bass was good, but not great. The olive oil caramel was probably the best part, not so much for its flavour, but more for the unique texture and flavour it brought to the dish. Olive tapenade (yuck!) forms the square on the left, yellow tomato coulis is in the centre, some mushy artichokes, half a yellow tomato, a piece of shitaake mushroom, and a sliver of zucchini and carrot rounded out the dish. Though lacking in quantity, the zucchini and carrot were still welcome sights, as the Chilean diet is so lacking in fresh vegetables. The little black bits were large chunks of artisan sea salt. Overall, this dish looked better than it tasted.
Prior to the coming of the Spanish in the 16th century, northern Chile was under Inca rule while Araucanian Indians inhabited central and southern Chile; the latter were not completely subjugated until the early 1880s. Although Chile declared its ind... ... read more 
