L’AMOUR EN FUITE

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SMOKED TROUT BEIGNETS WITH FRIED SAGE
adapted from a recipe by Thomas Keller 

for the trout “brandade”:
8 ounces smoked trout fillet
1.5 pounds (about 2) russet potatoes
(baked and peeled)
5 large cloves of garlic, minced
a pinch of piment d’espelette (or paprika)
ground white pepper
fine sea salt
about 1 cup of olive oil
sage leaves
vegetable oil for frying

for the batter:
1 cup all-purpose flour
6 tablespoons cornstarch
1 tablespoon baking powder
1.5 teaspoons fine sea salt
about 1 cup of beer, eg. pale lager

Place the trout, one of the baked potatoes, garlic, and half of the oil into a food processor. Pulse. Slowly add more potato and oil, tasting as you go to ensure the fish remains prominent. Season with salt, piment d’espelette, and white pepper. Form small balls out of the mixture (if it’s too soft, put it in the freezer for 15 mins), about two tablespoons each. Next, mix the dry ingredients for the batter in a large bowl. Add the beer. The batter should be thick and lumpy. Let it sit for at least 10 minutes. Heat the vegetable oil, about 3 inches deep, in a saucepan or pot to 350F. Coat about 5 balls at a time in the batter. Use a spoon to lift them into the oil. Do not crowd. Turn the balls so they brown evenly, about 5 minutes each batch. In the last 30 seconds of each batch, add a few sage leaves and fry until crisp. Remove beignets and sage leaves to drain on a rack. Repeat for remaining batches. Serve the beignets with sage leaves on top.

L’AMOUR EN FUITE (“LOVE ON THE RUN”)
adapted from a cocktail by Jamie Boudreau

1 1/2 ounces Plymouth gin
1 ounce Lillet blanc
1/2 ounce St. Germain elderflower liqueur
absinthe

Rinse the inside of a chilled coupe glass with the absinthe.
Pour out the absinthe. Stir the gin, Lillet, and St. Germain
with ice and strain into the coupe. Garnish with lemon slice.

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