For French Fridays with Dorie this week, we were asked to make Salmon in a Jar. This is salt and sugar cured salmon, marinated in oil, with potatoes marinated in more oil, and served in a jar. Although this dish is beloved by Michael Ruhlman, who shares the recipe here, the very thought of this dish makes me feel queasy. Salmon is a rich, oily fish to start with, so making it even more so by marinating it with vegetables in even more oil just didn't seem right to me.
Instead, I am going to share with you some step by step process photos of Dorie's Osso Buco a L'Arman, the recipe for which is on p272 of Around My French Table, or which you can find online here.
Here is the orange zest simmering:
Next, here is the onion, garlic and basil frying:
Look at these lovely fresh tomatoes being chopped up:
The tomatoes and canned tomatoes are added to the pan with the onion and garlic:
The osso buco is browned:
The carrots are peeled and chopped:
The whole lot is combined in an oven-proof dish:
before being covered and braised in the oven for 2 hours:
And at the end, you get a hot, flavoursome, filling meal, just perfect for winter:
This Osso Buco is my kind of dish.
To see Salmon in a Jar, visit the LYL section of the FFwD website.