Another dish in my series of experiments with coffee: salmon with a crust of crushed coffee beans, white sesame seeds and sea cristals. It is then pan-fried, almost entirely from the skin side, and the last 15 seconds on the crust.
Delighted with the result: the coffee guves a welcome bitterness and depth to the fatty salmon, and the texture of the crust also gives a beautiful contrast.
And I admit I was already checking on the wine pairing while cooking: chardonnay, for its roundness and power.
