Ingredients (Serves:
4)
4 pc River Cobler with Potato Anna
3.5 oz White Toque Parisian Carrots
4.4 oz White Toque Salsifis
4 oz White Toque Whole Chestnuts
4 oz White Toque Forest Mix Mushrooms
2 oz Asparagus
3.5 oz Fresh Onions
3 oz White Toque Garlic and Parsley Butter
Salt & Pepper
Demi Glace
Method
Sauté the fish on the potato side in a frying pan until they turn a
nice golden brown. Add salt and pepper to the fish, flip them over and
cook in the oven for approximately 10 minutes.
During this time, cook all the vegetables in a different sauté pan until tender. Mix them together and add the melted garlic and parsley butter.
Place the fish in the center of the hot plate. Add the vegetable garnish around
it.
