Butter poached trout, hasselback potatoes, balsamic-glazed dried tomato, sauteed yellow and green zucchini, wild chanterelles, lemon dill pesto, and sprouts.
I was very proud of myself for butchering, skinning, and filleting the five whole fresh local trout we got in for the dish.
The dish sold very well and got really good feedback. I actually managed to execute it well during service time to only require two burners and about seven minutes from fire to plating.
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