Black Cod with Clams, Chanterelles, and Fregola
(Cakebread Cellars – Brian Streeter)
Elegant – Delicious – A Beautiful Dinner
Wow!!! I loved this dish. A definite “10” for me. I used wild Alaska Salmon instead of Black Cod as it is out of season now. I also used orzo instead of fregola since I couldn’t find it. It actually took me two days to make this darn recipe and I almost just gave up. The first day I made the Dashi and then used a box of couscous that turned out terrible – very un-fresh /weird herb taste – so I threw it out and put the Dashi in the fridge and had soup for dinner. I did make it the next day with orzo instead and as I was doing it I couldn’t believe I even entertained the idea of a recipe that calls for 3 different pans. Anyway – what a hit. It not only looked so beautiful plated up but the taste was wonderful. Elegant is the only way I can describe the look and taste of this meal. Actually because I had the false start – I now would always make the Dashi and orzo a day ahead (or at least hours ahead) so that the mean isn’t really time consuming. The next day I took left over salmon, left over orzo (I made quite a large amount the first day), shredded red cabbage, celery, dry roasted peanuts and tossed them with a miso dressing for lunch. Wow – again.
xo Spicy Diva