Originally this recipe called for black sea bass but sometimes finding exactly what you want in Charlotte is a challenge so we substituted Chilean. Although as an aside we did find a butcher this week (not in Charlotte but Waxhaw- only a 45 minute drive- yes I know we are crazy).
This dish was pretty straight forward and easy as far as Thomas Keller recipes go. Not a ton of prep work which was a relief after all of the other dishes. Really assuming you don't break the sauce you are good to go. This dish was fantastic but the star of the dish was really the saffron-vanilla sauce. I am not going to lie to you I could have eaten five courses of just bowls of this. I am going to to have to think up about 50 recipes that I can put this on. I might make this sauce again and just drink it like a soda. Amazing.
My only real complaint about this dish- it needed more saffron-vanilla sauce.
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