I had been thinking about this for a few days; it always works out best when I cook what I really want to cook and tonight was no exception. Trout “en papillote” stuffed with garlic and herbs went in the oven along with twice-baked potatoes (for their second time) after baking and getting mashed up with garlic chives, (newly visible now the snow is melting) truffle oil, thyme, salt, pink pepper, and olive oil and put back in their skins. The trout produced ample juices for its own sauce, which were all contained in the parchment. Finished under the broiler, and with a big baby green salad with a mustard vinaigrette, they did their part to nudge winter into spring. In honor of the first warm day of the year, we opened our last 2000 Guigal white Hermitage, which is full of honey and hazelnuts.
