Chapter 2 · The French Laundry Years
The Story
Ingredients
Serves 4
Method
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Supreme the lemons and poach the segments briefly in the water and sugar syrup.
Blanch the cauliflower in salted water with the vinegar until tender.
Simmer the verjus with a little sugar, add the raisins, and poach until plump.
Poach the potato coins slowly in the olive oil with the thyme and garlic until tender.
Season the trout and cook skin side down in a hot skillet until almost done, then flip briefly if needed.
Plate the trout with the cauliflower, potatoes, raisins, and lemon segments.
Jason's Notes
Fish this clean needs support, not clutter. Cauliflower, raisins, lemon, and potatoes give the trout enough company without pulling focus.
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