It’s been a while since I’ve posted dinner pictures, in large part because I’ve been gone a lot these last few weeks. This isn’t the most artistic of my photos, but it’s worth posting for the flavors anyway:
I prefer to roast fish in parchment, but I was out, and foil works almost as well. Underneath all the toppings is a nice slab of salmon; but, what you see here are fresh-harvested mushrooms from our hike earlier in the day, onion, bay leaf, white wine, butter, and lemon. This technique for cooking fish is pretty much fool-proof. The fish turns out moist and flavorful every single time.
This is the complete dinner: the fish dish from above, served with beer-battered eggplant and fingerling gold & baby blue potatoes, both from a local farm. I roasted the potatoes with Herbs de Provence and smoked sea salt, and the earthy scents blended with the mushroom-tomato fish as well as the tastes did. It was fantastic!