For this dish, Matt D’Ambrosi, chef of Blue Ridge Kitchen at the Barlow outdoor marketplace in Sebastopol, Calif., plates roasted steelhead trout with charred and creamed Brussels sprouts and kale, along with potatoes that have been boiled, chilled, smashed and then fried until crispy.
He also makes a gastrique with pomegranate juice and pink peppercorns cooked down with sugar and vinegar. He said the sweet-and-sour sauce complements the fish well and also goes nicely with the cream in the vegetables. He adds pomegranate seeds for acidity and crunch, and then finishes the dish with an Italian salsa verde made with capers, parsley, lemon, garlic, shallot, olive oil and a little Parmesan cheese.
“The salsa verde is great because it adds a fresh, herbaceous essence that complements both the gastrique and the cream sauce,” he said.