Anonymous Fri Oct 07 11:23:08 2005

Fennel Essence

Ginger Custard

ADDITIONAL INGREDIENTS

12 smoked trout

6 bok choy leaves

18 small carrots, parisienne

18 small daikon, parisienne

18 yellow squash, parisienne

2/3 cup fennel, shaved, blanched

1/3 cup pepper oil

12 dried mushroom puff-pastry twists

TO SERVE

Unmold ginger custard in bowl; arrange trout, bok choy, carrots, daikon, yellow squash and fennel around. Ladle fennel essence over. Add pepper oil; garnish with mushroom twists.

NOTES

Season: Spring

Food cost: Low

Wine: Fume Blanc

History: Recipe originated at the Greenbrier, White Sulphur Springs, W. Va.

Special ingredients: Daikon Japanese radishes