In Suzanne Goin’s upcoming AOC cookbook, she explains the importance of combining flavors and ingredients in perfect harmony. “I am constantly working to integrate and unite ingredients so that the sum of a dish is greater than its parts.” This concept is something that has impressed me year after year at Lucques. When tasting new dishes I often notice our waitstaff’s eyes light up with amazement and delight. This dish of grilled snapper with saffron cous cous, apricots, yogurt and pistachio aillade is the perfect example of this notion. Delicious grilled fish, apricots roasted in honey, clove and star anise syrup and Suzanne’s famous pistachio aillade are all delicious on their own. But put them together atop a bed of saffron cous cous with spring onions and a dollop of yogurt and you’ve created something completely different, new and deliciously jaw-dropping. Not to mention completely gorgeous on the plate! And I always recommend making extra pistachio aillade because you’ll want to eat it on everything, drizzled over salad or on a fresh baguette. Suzanne loves this sauce so much she even invented a sweet version of it for her desserts!
Suzanne Goin’s AOC Cookbook Preview: Grilled Snapper with Cous Cous, Apricots, Yogurt, and Pistachio Aillade