This is my trout sandwich. The bun is Bernard Clayton’s Amish bread with vegetable oil and sugar. The trout skin was seared until crispy. The fennel was braised with lemon zest until very soft. Ben calls the tarragon mayonnaise urban sauce, for some weird reason.
March 30th, 2009 at 10:11 am
That looks amazing! Culinary seduction!
March 30th, 2009 at 10:25 am
it was amazing! every part was delicious on it’s own and all together… wow! what was the fennel braised in john? was it in butter and white wine? it was so rich and soft and a bit caramelized. and so good. thanks for a great dinner!
March 30th, 2009 at 11:48 am
The fennel was braised in just what you suspected Kate: white wine, butter, lemon zest and garlic.