Essence of Fennel, Smoked Trout

Cuisine: American

Category: fish

Servings: 6


Fennel Essence
Ginger Custard

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

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