Some things just go together… peanut butter & jelly, bacon & eggs, mashed potatoes & gravy, champagne & … hell, ANYTHING.
For me, another one of those pairings is fish and any kind of salty condiment. I love salt. I know it isn’t good for you in excess, but I can’t help it. There are at least 8 different kinds of salt in my kitchen at this very moment. Smoked Salt, Truffle Salt, Hawaiian Pink Salt, French Sea Salt, Kosher Salt, Maldon Salt, Australian Pink Flake Salt, Sel Gris, but NEVER idiodized table salt.
I am not alone in this near-obsession. As is the case with most Chefs, we have a salty palate. What I mean by that is we are so accustomed to highly seasoned food that for the average person it can be a bit too salty. (My Mom used to tease me that she was going to buy me a salt lick at the feed store by our house).
To feed my addiction, I made olive tapenade. It is one of the most delicious things and it will keep in your refrigerator for over a week. It can be eaten on its own: spread of a piece of warm, toasted baguette, or use it as a flavoring on a piece of fish for example. Luckily for me I have a great fishmonger a few blocks away, which brings me back to some things just go together… Fish loves salt. It doesn’t have to come from actual salt, it can come from bacon, capers or olive tapenade! If you think about it, it makes perfect sense. Where do fish live? (in salty ocean water…)