I have sprouts roasting in the oven, tossed in hazelnut oil, and hickory salt.
Main course will be salmon en papillote. Salmon is skin on, a dusting of dill and and applewood smoked salt, salted caperbuds in the crease of the envelope, and a dab of dijon (with toasted cumin); over some frizzled shallots and under a pile of minced kalamata.
Appetizer will be the skirt of the filet, seared to a crunchy sort of, “salmon candy”.
I’ll toss the sprouts with a vinaigrette and make a leaf salad to go on the side.
Start to finish, about fifty minutes. Less if you use powdered cumin and skip the frizzling.
I was working without a net because I had no way to taste the food before I served it. Since I don’t like sprouts I had to guess at the end result.
The sprouts were well received, I forgot that I wanted to try one until they were all gone. The bits I did taste weren’t bad. The salt and the nut combined to give it a really nice base note, and the time in the open bowl (I cooked in visionware), let it caramelise. The fish was perfectly textured, and that I had the elements in dollops meant the flavors of the main course were changing as one ate.
MBF had a Belgian Brown, and Our Other Partner and I had some Tokaji Sec (a white). The salmon was a S. American Coho, which is a bit more like Atlantic Salmon than Alaskan Coho, though it has more fat, and would be great for making a crispy salmon skin. I also chose to use the Smoking Gun and some cherry wood to smoke it. So it was, after a fashion, “smoke three ways”.