I started with the idea of glazing fish in a broth made with root beer and sake. The problem with my idea is that as I tried to glaze the fish, the broth lost its character and furthermore did not have the right viscosity to glaze the fish. Great, another failure.
No, really great. There was truly something special about the broth which balanced sake and root beer. We added a dash of soy sauce and a pinch of salt just to pique the flavors in the root beer and the sake. So, I just looked at the broth in the wrong context. Instead of creating a glaze I just needed to use the broth as a broth. Pretty clever. I put a squab breast and some of the broth into a bag and sealed it with our trusty food saver. We then poached it in the broth at 52.5 degrees C for an hour. The result was the flavors of sake, root beer and squab had married into a harmonious whole. We served the squab with a ragout of porcini mushrooms and fiddlehead fern dumplings. A few shavings of preserved black truffle completed the dish.