We were recently out to dinner with my family for a celebration. Adulting requires choosing a venue that is comfortable and appropriate for the parties involved i.e. atmosphere, price, food selections. My sister is great at exploring places and giving it a fair review. She is both observant and objective with an ability to view things from a variety of perspectives. I'm a proud big sister.
We went to TRATA in Rochester NY. There were a lot of nice selections which made it difficult to choose. I typically order seafood or fish at restaurants because I enjoy it and I've never been a big meat eater. I settled on the salmon. It was described as being served with a Guinness mustard cream sauce. It sounded different and yet appealed to my German and Irish ancestry.
This dish did not disappoint. The pretzel crumbed coating was a nice way to have a crunchy texture while the salmon was a nice flaky texture. The Guiness mustard cream sauce was partly sharp and partly sour which was a nice addition to the pretzels. Between the strong tastes of the pretzel and mustard sauce, the salmon was the less noticeable of the ensemble. This isn't a complaint though. Sometimes salmon can be overpowering and "fishy."
The taste lingered in my mind's palette for awhile. I had to try it at home. I've made my own variation a couple times with success. I used a Bavarian brown mustard mixed with a light amount of honey and then garlic. [Sidebar: maybe horseradish might be nice]. I brushed both sides of the salmon with this mustard sauce and coated it with crushed Snyders honey mustard pretzels.
It's a nice addition to my recipe arsenal because so much of my cooking has. Mexican flair despite my European ancestry.
If you're ever in Rochester NY (or as the natives call it Ra-cha-cha), stop by and wine or dine at TRATA.
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