100 Favorite Dishes: No. 5, Sea Change's langoustines

Exquisite simplicity

Exquisite simplicity

Joy Summers
Exquisite simplicity
As a countdown to the Best of the Twin Cities 2014, coming April 16, the Hot Dish has been serving up 100 of our favorite local dishes. Now it's time to grab your tickets to the Best of the Twin Cities party on April 24 at Muse. Enjoy complimentary samples from some of the city's best eateries, drink specials, live music, and more. Click here to purchase, and we'll see you there! 

Everyone needs an editor. Whether it's food bloggers (ahem) or incredibly talented chefs, creative talent needs a judicious eye to pull back and know when it's time to simplify. The raw bar inside Sea Change is the perfect seat to discover all the ways a delicate taste of the sea can be simplified, amplified, and perfected.

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"This was actually Erik's dish," Sea Change's Chef de Cuisine Jamie Malone says. Erik Anderson was her predecessor in the job and someone she remains close with, although he stepped away from the job a few years ago.

In her time at Sea Change, Malone has become a bit of a media darling, being selected as one of Food & Wine's Best New Chefs, receiving Cooking Light's Sustainability Award, and gaining national renown for her stunning dishes that highlight sustainably sourced seafood.

Few dishes remain from before Malone took over the kitchen, but this particular way of serving langoustines just cannot be improved upon. The delicate tails are laid upon a white plate, lightly seasoned with chili flakes, rosemary, citrus zest and a mountain of finely minced chives. It's graced with a bit of sun-colored oil and blasted with heat for just a moment. Every addition only enhances the sweet, creamy flavor of the langoustines. The heat just barely wilts the chives, puts a little sizzle in that oil, and gives the tails a blush of warmth. This is seafood perfection.

No. 40: Crema's affogato
No. 39: Broders' quadrucci con pollo

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