When it comes to food, I’ve always preferred the stuffed over non-stuffed. Not that Dover sole served over lemon-caper-garlic couscous wouldn’t still be delicious. But Dover sole stuffed with couscous? Way more fun to make, serve, and eat. Bonus: it ensures a little couscous makes it into each lemony bite of flaky fish.
I first became aware of this rolled-and-stuffed preference as a kid during our seemingly (but probably not actually) once-weekendly dinners of grilled steak, potatoes, and vegetable something-or-another. Up until that point, I was just as militant about keeping different foods separated on my plate as I was about making sure that my tucked-in shirt (I was a kid; tucked-in was trendy back then, I swear) created absolutely no lumps or bumps in my pants.
One day, while my attention was focused elsewhere, steak wandered over to fraternize with the mashed potatoes. And I wanted to cry probably shed at least a silent tear or two. But then I realized something: the mess on my place actually tasted good!
Then some salad joined the duo, and soon I was stuffing a little bit of everything into a hollowed out dinner roll. How magnificent – a taste of each part of the meal in every bite! Quite a few years later, some lucky friends of mine can tell you how much more enticing old favorites (e.g., cupcakes and pizza) become once stuffed (stay tuned) or rolled up.
And now, fish rolls. (more…)