Essence of Fennel, Smoked Trout
Cuisine: American
Category: fish
Servings: 6
Ingredients:
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
Instructions:
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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