Adams’ in Kingston has a pretty good fish department, and I had a craving for some trout “en papillotte” so I picked up some nice ones, as well as a bag of mussels. The trout went into parchment paper with a sprig of thyme, garlic, salt, pepper, and a pat of butter all inside the cavity, and into the oven. The mussels got a white wine/cider/cider vinegar broth and made a good rainy day appetizer. I also caramelized quartered endive and finished them with white wine and demi-glace, blanched and puréed some watercress, and made polenta with pepper and parmesan. This was all dreamy with a 1999 Kistler Chardonnay “Les Noisetiers” which is starting to change with age into a leaner and more complex creature than it was when younger.
