The Desert Dish

This dish I did a couple of weeks ago for my weekend feature. I call every Thursday to my purveyors so I can create the specials for the weekend. It all depends on what's in season and price they are selling it for. Being a Chef knowing your prices is very important, you could be finding yourself paying a lot more than you should for product. Also having great relationships with other Chefs can keep you in the loop of what they are paying.

With having great relations with my purveyors they are good at calling me before it is sold to the other restaurants.

In this dish I filet the Trout, remove the bones and cut in a 5 ounce portion. I removed the shells from the live cold water Shrimp and wrapped them in basil and wonton wrap. I then boiled the califlower and then cooked it in a little cream until thick and I could puree. I washed the Lobster Mushrooms and cut in bite size pieces. I made my sauce with Sake,honey,soy and garlic.

One important step I do with the Trout is cook it with the skin on and then remove it before I present it on the plate. This will keep very moist.

Brett Maddock