Halibut Custard

Halibut custard, Ceci Piccoli and olive salad, and cheeses (Manchego and Brie). Wine: Clos Floridene Blanc 2020.

The salad (Ceci Piccoli are small Italian chickpeas) and the cheeses were the winners of this dinner. The halibut custard is an old James Beard recipe, and the kindest thing I can say is that, while odd, it was edible. The wine, a white Bordeaux, is a touch sour but fine. We've enjoyed whites from this winery before, so I don't know if it's the vintage or a slightly off bottle.