Nim unwrapped a loaf of fresh dilled rye bread and opened a crock of trout mousse. He slathered up a big slice and handed it to me. {...} We had thinly sliced veal smothered in kumquat sauce, fresh spinach with pine nuts, and fat red beefsteak tomatoes {impossibly rare at this time of year} broiled and stuffed with lemon apple sauce. The wide, fan-shaped mushrooms were sauteed lightly and served as a side dish. The main course was followed by a salad of red and green baby lettuce with dandelion greens and toasted hazelnuts.
Nim prepared a lovely meal featuring freshly baked dilled rye bread paired with a rich trout mousse. He generously spread the mousse on a thick slice of bread and offered it to me. The delightful feast included thin slices of veal topped with a tangy kumquat sauce, fresh spinach enhanced by pine nuts, and rare beefsteak tomatoes stuffed with an apple lemon sauce. Sautéed mushrooms completed the meal as a side dish.
The main course transitioned into a vibrant salad that combined red and green baby lettuces with dandelion greens and crunchy toasted hazelnuts. This culinary experience showcased not just the flavors but the unique ingredients available, making it a memorable feast in every sense.
