So, this weekend I dove back into The French Laundry cookbook. It had been a month or so since I chased Thomas Keller's genius; you may remember Lobster Mac and Cheese, and the French Laundry menu meals.
Tonight, I went after Keller's Olive Oil Poached Salmon over Confit of Navel Oranges and Pea Shoot Coulis. This dish was surprisingly difficult, there were little details (getting a smooth pea shoot coulis and poaching in olive oil), that almost broke me. In the end, though, this dish was off-the-flipping-charts good. It was summer on a plate. The combination of textures was unreal. Yum-o.
A little confit of navel oranges. Translation: navel orange segments "set" in a simple syrup. Yep. That's it.
The pea shoot coulis was tough; mine came out a bit too chunky. Tasty, but not the buttery viscous concoction Keller can render.
The final product; topped with chopped chives and whitefish caviar. The intricate play of flavor and texture was just crazy. Oil-poached salmon has a heavenly texture that melted in the mouth with the sweet oranges and slightly peppery coulis.
Wow. I'll make this again.
The wine: 2005 Arcadian Chardonnay Sleepy Hollow. Not cheap, $40 from Arcadian, but worth every penny.
2005 Arcadian Chardonnay Sleepy Hollow Vineyard - USA, California, Central Coast, Santa Lucia Highlands (8/16/2009)This wine manages to balance the hints of oak and buttery goodness with a bracing acidity that really sharpens the edges. Buttered popcorn and honey up front give way to slate and a long, lively finish. Just a pleasure really. I'm going to try, try to not touch anymore for a year so. yeah, right.