This is quite simply one of the most beautiful dishes I've ever put together, in all its glorious simplicity. Roxanne and I did it for one of our Sunday cooking days, and I thought it was just magnificent. We used tinfoil but for an elegant presentation use parchment. I got lovely fresh salmon fillets and all the things layered in there--colors and textures--was a sight for sore winter eyes, especially since most of what I eat is singular veggies or soups or mashes of some kind. Man. I just can't get over how pretty it was. Of course, it also tasted just wonderful. Thanks, Dorie.
TO FIND: "Around My French Table," by Dorie Greenspan, pg. 302.
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