I grew up on a creek and fished nearly every single day for rainbow trout. I’ve probably eaten over 5000 of them over 2 decades. I love them cooked over a fire in cast iron with a bit of butter and lemon.
None has ever looked as good as that. Excellent job Chef!
My question is how did you make the… idk what to call it but not the sauce or the trout but the string beans/clams/lemon verbena thingy? I’d love to attempt to recreate a dish like this.
Upbeat_Instruction98 on
Chef, this is a beautiful well thought out dish.
fddfgs on
I really like it, but there’s too much green. Some yellow or orange would really brighten up the plate.
Charles_New_Orleans on
Honestly, a work of art. Kudos.
[deleted] on
[deleted]
sonofa-ijit on
Very nice. Is this fish very gently poached oil a few mils deep or some other way?
6 Comments
I grew up on a creek and fished nearly every single day for rainbow trout. I’ve probably eaten over 5000 of them over 2 decades. I love them cooked over a fire in cast iron with a bit of butter and lemon.
None has ever looked as good as that. Excellent job Chef!
My question is how did you make the… idk what to call it but not the sauce or the trout but the string beans/clams/lemon verbena thingy? I’d love to attempt to recreate a dish like this.
Chef, this is a beautiful well thought out dish.
I really like it, but there’s too much green. Some yellow or orange would really brighten up the plate.
Honestly, a work of art. Kudos.
[deleted]
Very nice. Is this fish very gently poached oil a few mils deep or some other way?