Ending the week strong

2 Jul

This week ended really strong, with two great dishes that sold pretty well. The chef’s special today was Trout Fricassee with Sea Urchin, Potato, Cucumber and Dill. The vegetarian dish we came up with was a mushroom ravioli. Both were delicious.

The trout dish, pictured above, was made by braising the fillets in a tarragon cream sauce made with sea urchin, shallots and chicken stock. The dish is then finished with diced cooked potatoes, diced uncooked cucumber, dill, fresh sea urchin (that’s the bright orange pieces) and grilled bread. The mixture of textures and flavors was wonderful.

Our second dish, the ravioli started with a homemade pasta dough. Something I have come to love is making pasta dough, and any kind of dough really. I have come to be known as the resident pasta-girl in my class! Here are some shots of me making the dough!

The ravioli filling was a mixture of several different wild mushrooms, ricotta, mascarpone, nutmeg, sage and thyme. The dish was finished with sauteed oyster mushrooms, cream sauce, fried sage leaves, shaved black truffle and a drop of white truffle oil. Delicious!

We had a lot of fun today. Here’s Lauren and Hunter at the end of service.

We’re all looking forward to the weekend! Enjoy what’s left of your Friday!

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2 Responses to “Ending the week strong”

  1. nana July 3, 2010 at 7:41 am #

    nice shots Liz. ? what is sea urchin and is it cooked or raw?

    • lizbruno July 4, 2010 at 8:55 am #

      Hi Betty (Nana) – Sea Urchins are small spherical animals found in the ocean. They have a spiny outer shell and a soft inside that is used in cooking. You can read more about sea urchins and where they come from here. In cuisines around the Mediterranean, sea urchin is often eaten raw, with lemon and olive oil. It can also be used to flavor dishes, like we did with the trout dish, in sauces, eggs, soups, mayo, etc.

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