Many times, simple is key. My case in point is a salmon dish we made last evening. In appearance, it is simple. In execution, there are many small steps that lead to the final product. We butchered the salmon and adhered the belly to the top loin to create a dual-textured, uniform piece of fish. We used the trimmed pieces of fish to make rillettes of salmon. We slow-cooked the salmon pieces and folded in clabbered cottage cheese, hot sauce, and crème fraîche. We then scraped the bones and used those scraps to make salmon fluff.
We stuffed sliced avocado with the rillette and slow-cooked the rectangles of salmon. The avocado is seasoned with the salmon moss, and the slow-cooked fish is adorned with dragon’s blood clover. I really like the grassy bitterness of this edible weed. The dish really is simple, using the many parts of the fish in one course. It is just the fact that to get to the end point, one must complete a series of simple steps and applications.
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