""Cooking with fire is primal," says Brian Howard, chef and owner of Las Vegas restaurant Sparrow + Wolf, and a live-fire cooking enthusiast. "It forces you to slow down and be present; you can't just set it and forget it and walk away." Plus, it's fun - and the flavor of the wood smoke is hard to beat. Howard grew up in Michigan, surrounded by water and trees, and has continued making nature - namely, camping - a part of his life."
""I chose rillette because it's simple and impactful," Howard explains. "You don't need a lot to pack and you can substitute the dish with salmon or any other fatty fish." The most important thing, according to Howard, is to get the freshest fish possible and keep it as cold as you can when packing it into the campsite. And because the dish is so simple, Howard recommends investing in high-quality ingredients, like grass-fed butter and good sea salt."
Cooking with fire requires slowing down and active attention and imparts distinctive wood-smoke flavor. The trout rillette recipe originated from a camping trout-fishing trip and prioritizes simplicity and portability. The preparation adapts easily to salmon or other fatty fish. The freshest fish and rigorous cold storage during packing are essential for safety and flavor. High-quality components such as grass-fed butter and good sea salt elevate the dish. Most prep can be completed before departure, and active cooking should take about 15 to 20 minutes at the campsite. Serve the rillette with fresh herbs, grilled bread, and foil-wrapped sweet potatoes.
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