Gefilte fish produces such strong reactions that I decided to use the far more demure French word for this sea-born dish. Quenelles are easy to make and you can use whatever fish you prefer. For this round I used salmon and a heavy dose of fresh peas. Blend in the aromatics that look fresh when you arrive at the market, no need to adhere strictly to this recipe. When serving, add a dollop of something tangy (yogurt sauce, horseradish, sour cream, tamarind paste), it will offset the luxurious fish and send fireworks through your palate.
After such a dreary winter we've been gifted with a glorious spring in the city. I can't remember having so many breezy days in NYC! The lingering season inspired another dinner party, this one drafted from springtime flavors.
Taking cue from the effortless Hasselback Potato, I decided to fill a casserole dish with sliced red skinned potatoes and scatter their in-betweens with a confetti of leek. With a generous pour of olive oil on top the dish crisps up in your oven and transfers to the table perfectly for an easy side dish.