The late, great French gourmand, Curnonsky, proclaimed: The greatest dishes are simple. Yes, BSK, the best home cook, follows that admonition. However, tasty simplicity can only be achieved by emulating BSK’s focus on cooking details. Last night, BSK made a “simple” fried haddock dinner. It was sublime. Here’s how BSK didi it. Fresh from the sea haddock filets (yes, you can’t have exemplary cooking without exemplary ingredients) were dipped in beaten eggs and rolled in a good supermarket fish fry mix. A trusty cast iron pan was heated and given a splash of safflower oil. The fish was fried to a crisp and blotted with a paper towel to remove any excess oil. Simultaneously, BSK boiled mineral rich little potatoes from Ocean Mist Farm, the verdant Prince Edward Island paradise of BSK’s sister, Noel M. and brother in law, Yossi M. (yes, basic ingredients are important). When almost done. BSK sauteed the spuds with Ocean Mist Farm garlic scapes and abundant ground pepper and sea salt. On the table were fresh cherry tomatoes, Hellman’s Tartar Sauce, Frank’s Hot Sauce, Lemon wedges, Himalayan Pink Salt and sour cream ( reflecting HG’s Belorussian heritage, HG likes a bit of smetana with spuds). Dessert was Clement Faugier chestnut puree with whipped cream (HG first tasted sweet chestnut paste with whipped cream at London’s lamentably closed Gay Hussar Restaurant). Wine with the meal was pinot noir. After dinner beverage (for HG): JB Wiser Canadian whiskey. Simple. Perfect.
Leave a Reply