They say that good, fresh fish should be served simple, with little preparation. I guess they haven’t tried these yet. It’s like the perfectly seasoned seared salmon fillet in one light, fluffy, flaky cake. The picture doesn’t do it much justice, I’ll admit, so you’ll just have to take my word for it.
I watched Jacques Pepin make a dish on public television that was so appealing for a cold weeknight, a casserole of pasta baked with peas, corn and diced French ham in a simple beschamel with cheese sprinkled on top. He put it in the broiler–one of the most overlooked part of your kitchen, according to Mark Bittman–to brown a warm, cheesy crust on the top, and voila! Gooey and liquid inside, contrasting crisp. Countryish warm fuzzy feelings abound.