Many times simple is key. My case and point is a salmon dish we did last evening. In appearance it is simple. In execution there are many small steps which lead to the final product. We butchered the salmon and adhered the belly to the top loin to create a dual textured uniform piece of fish. We used the odd trimmed pieces of fish to make rillettes of salmon. We slow cooked the salmon pieces and folded in clabbered cottage cheese, hot sauce and creme fraiche. We then scraped the bones and used those scraps to make salmon fluff. (I really should just use the Japanese name, which I do not have in front of me, so I still scramble for English language descriptions.) We stuffed sliced avocado with the rillette and slow cooked the rectangles of salmon. The avocado is seasoned with the salmon moss and the slow cooked fish is adorned with dragon's blood clover. I really like the grassy bitterness of this edible weed.
The dish really is simple, using the many parts of the fish in one course. It is just the fact that in order to get to the end point one must complete a series of simple steps and applications.
