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Fennel Essence
Ginger Custard
ADDITIONAL INGREDIENTS
12 smoked trout
6 bok choy leaves
18 small carrots, parisienne
18 small daikon, parisienne
18 yellow squash, parisienne
2/3 cup fennel, shaved, blanched
1/3 cup pepper oil
12 dried mushroom puff-pastry twists
TO SERVE
Unmold ginger custard in bowl; arrange trout, bok choy, carrots, daikon, yellow squash and fennel around. Ladle fennel essence over. Add pepper oil; garnish with mushroom twists.
NOTES
Season: Spring
Food cost: Low
Wine: Fume Blanc
History: Recipe originated at the Greenbrier, White Sulphur Springs, W. Va.
Special ingredients: Daikon Japanese radishes
Ginger Custard
ADDITIONAL INGREDIENTS
12 smoked trout
6 bok choy leaves
18 small carrots, parisienne
18 small daikon, parisienne
18 yellow squash, parisienne
2/3 cup fennel, shaved, blanched
1/3 cup pepper oil
12 dried mushroom puff-pastry twists
TO SERVE
Unmold ginger custard in bowl; arrange trout, bok choy, carrots, daikon, yellow squash and fennel around. Ladle fennel essence over. Add pepper oil; garnish with mushroom twists.
NOTES
Season: Spring
Food cost: Low
Wine: Fume Blanc
History: Recipe originated at the Greenbrier, White Sulphur Springs, W. Va.
Special ingredients: Daikon Japanese radishes