Ratatouille Rules!
- Details
- Written by Alissa Rosenstein
Add flavor to fish with locally grown produce
Intro By Pam George | Photograph by This email address is being protected from spambots. You need JavaScript enabled to view it.
From the September 2019 issue
When Clay Nelson was growing up in coastal Sussex County, fresh produce was abundant at this time of year. Just about everyone he knew had a garden. The Cape Henlopen High School graduate summered with his paternal grandparents in Oxford, Md., and he and his brother helped their grandmother in the kitchen, where she made a ratatouille with vegetables from her garden to serve with locally caught fish.
Today, Nelson takes a refined approach to the recipe at Eden, where he is the executive chef. “It’s a nice, light dish,” he says. “It sells well, and we serve it with halibut, a really popular fish — but any fish will work.”