Ace Of Diamonds

I ordered a bunch of geometric cookie cutters for making the next batch of plates, and when they arrived they got me thinking about all sorts of other possibilities, on account of I’m a sucker for geometry and all. Our neighbor brought us over a trout, and I had broken my no-buying-vegetables-in-summer rule (which is fairly easily broken) at a nearby farmers’ market for some purple cauliflower because ours didn’t come up this year. And we had sweet potatoes in the pantry.

So I steamed the two vegetables, and puréed them with enough of the steaming water to get them silky. The trout got the customary treatment: wrapped in parchment with butter, garlic, and thyme, then put in the oven. Using the largest triangle cutter, I made a little pedestal for the fish, and used the luscious juices from the parchment as a sauce. I briefly considered thickening it and whisking in some capers, but there really wasn’t any point; everything was right in the sweet spot between delicate and substantial.

4 comments to Ace Of Diamonds

  • Brooke

    That looks so pretty, and easily slurped off the plate with minimal denture work by an elderly retirement community resident.

    Wait, those are my high school colors.

  • Zoomie

    I can't think of a better meal, nor a prettier one. Simple. Perfect.

  • peter

    Brooke: It's one step away from being a nursing home smoothie.

    Zoomie: I wish we could eat more of the trout around here.

  • Hunter Angler Gardener Cook

    Nice idea! I like the geometry and the colors. I am a bit surprised that the cauliflower kept its color.

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I'm a painter who happens to also spend a lot of time growing, making, and writing about food. I'm particularly interested in the intersection of frugal peasant cooking techniques and haute improvisation. And I have a really great personality.

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