Saturday, March 03, 2007

Of Sauces and Florets

I like to serve fish pretty simply, but I've also been experimenting with quick sauces to enhance the flavors.

Tonight, as I pan-fried pieces of steelhead trout, I whisked together a little potion on the next burner. I made the tiniest roux possible, with just a bit of butter and flour, since I wanted to bind the sauce without making it thick. I added an anchovy and broke it up, and then I poured in some white wine and shrimp stock. A dab of tomato paste for color, a few strokes of the whisk, and it was ready. Could I have made more of this tasty liquid? Sure. But I was going for just a small pool of flavor, not a full bath, and so the fish-to-sauce ratio seemed right. The trout received just a dash of pick-me-up on its way home.

Meanwhile, I roasted cauliflower with olive oil and pancetta. Per my mom's instructions, I cooked it nice and hot -- 475 -- and turned it with tongs along the way, until it had the proper char. Even without pancetta (bite my tongue!), this is something I could eat just about every day. Roasted cauliflower, you've officially entered our heavy rotation.

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