Trout
- Scaled
- Cleaned and pin boned
- Filleted
- Grill the trout for 2 mins and finish in the oven for 2 more mins.
- Finish with fresh lemon juice and sea salt
White Eggplant and Spring greens
- Clean thoroughly
- Cut into 2 ½ inch wedges
- Saute on medium high heat until golden brown on each side. (2-3 mins)
- Wilt the greens with the eggplant just ever so slightly.
- Finish with chopped parsley and chives.
Romesco
- 25g almonds, toasted
- 25g hazelnuts, toasted
- 55g toasted bread
- 25g garlic, confit
- 25g piquillo peppers
- 110g roasted peppers
- 10g calabrian chiles
- 6g red wine
- 15g sherry vinegar
- 13g Veri Jus
- 3g house blend of paprika
- 100g extra virgin olive oil
- 4g salt
- 225g tomatoes, roasted