Jay was here for dinner tonight. I haven’t made this meal for about a year and a half, when Amy was here for Big Kahuna. I thought salmon would be nice since it’s in season again. I didn’t feel like cooking tonight, so it took me forever to put everything together. We had leftover crab cakes (the mix will keep nicely overnight).
- Crab Cakes with Chipotle Aioli (Viking Home Chef, Fabulous Fish & Shellfish class)
- Salmon with a Ragoût of Lentils and Root Vegetables (Fine Cooking #57, March 2003, p. 40)
- Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
- Winter Greens with Currants, Pine Nuts and Brown Butter (Fields of Greens, Annie Somerville, p. 254)
Wine: 2001 David Bruce Bien Nacido Pommard Clone Pinot Noir (Santa Maria Valley, California). A really nice, classic Bruce Pinot. Perfect with the salmon.
Darn it, you just needed your sous chef, that’s all. Lovely dinner. Wish I’d been there.
What’s a ragout? Could you do this with something other than salmon?
A ragout is French for a thick, rich stew. I think traditionally it’s made with some sort of meat or fish, but this one is mainly lentils, turnips and carrots. It does have diced bacon in it – mainly for the smoky flavor. I think it would be nice as a main dish.