Last week all six of us came down with a virus which kept our 5 year old out of his first two days of school and our 7 year old home early on a Friday. I know, I know… the number of viruses that run through our home is not really news worthy. I’ve gotta tell you, I’m sick of being sick. I need our immune systems to step up a bit. I’ve got stuff to do… you know, like write a few blog posts. My mom gets antsy if I don’t get a few posts up a week.
Last week my husband brought home a gorgeous side of king salmon. And even though I felt like death warmed over, I dragged myself downstairs to trim it up, remove the pin bones, and set it in a apricot, fennel, Pernod cure. This weekend we absolutely devoured it. De-VOURED. We couldn’t stop eating it.
The recipe isn’t mine, it’s from Sondra Bernstein’s book The Girl and The Fig, which incidentally, was one of my favorite restaurants in Sonoma. It’s pretty simple. Take some dried apricots, soak them in Pernod, grind them in the food processor with a few fennel fronds, add salt, sugar, and pink peppercorns, smother the filet with the paste, cover it in a clean tea towel or cheesecloth, put it under weight in the fridge and let it alone for a few days.
I have a few things to show you, so it should be a “post-ful.” Hopefully, Mom, it will be worth the wait.