Forrest And Jenny Recipe
“Crudo” of California Steelhead. Creamed English Peas, Crispy Feuilles de Brick, Carrot-Vadouvan Vinaigrette and Tiny Fennel. Chef’s Notes: Some things just go together like “peas and carrots.”
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Steelhead
Slice the California Steelhead fillet into thin, sashimi-like pieces. Arrange them on a chilled plate and sprinkle with salt and black pepper. Set aside.
- 2
Make the Creamed Peas
In a saucepan, bring water to a boil. Add the English peas and cook for 2-3 minutes until tender. Drain and transfer to a blender. Add heavy cream, salt, and blend until smooth. Adjust seasoning to taste.
- 3
- 4
Crisp the Feuilles de Brick
Preheat the oven to 375°F (190°C). Brush the feuilles de brick with olive oil and layer them on a baking sheet. Bake for 8-10 minutes or until golden and crispy. Remove from the oven and let cool.
- 5
Assemble the Dish
On a serving plate, spread a layer of creamed peas. Arrange the Steelhead slices on top. Drizzle with carrot-Vadouvan vinaigrette and garnish with crispy feuilles de brick and tiny fennel fronds.
