This might seem like an odd mash-up, but it's got roots. The inspiration is my favorite dish in a meal at Mugaritz in San Sebastian Spain. It was served in a mortal and pestle with whole toasted seasame seeds and pepper that we ground at the table. A rich fish stock was then poured over the top and everything I ever felt about the beach and the ocean happened all at once.
The meal, like every other meal we had in Spain, had a lot of pork.
—Smoked hock slow-cooked in water all day
—Subsequent broth used to cook the lentils with mirepoix
—Made a pickle with toasted ground sesame seeds and peppercorns, a touch of garlic, and sherry vinegar into which went the shredded pork hock and some local Spring radishes
—Quickly pan fried some ILBS sole fillets in olive oil with some rosemary sprigs
—Tossed young brassicas in the lentils at the last minute
Served with the rest of that bottle from Angiolino Maule.
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