Chilled Poached Trout with Dill Mayonnaise and New Potato Salad
Restaurant: Grape Escape Wine Bar and Grill

Aris' Pairing For This Dish: 2004 Hugues Beaulieu - Picpoul de Pinet
Ingredients
Preparation
Mayo
In the mixing bowl whisk together the mustard, egg yoke and salt and pepper.
Slowly whisk in the olive oil to a smooth and firm texture.
Whisk in lemon juice and chopped dill.
Cover with plastic wrap and reserve until serving time.
Salad
Steam new potato till cooked all the way but remaining firm.
Transfer to ice water to quickly cool.
Peel, cut in half and seed the cucumber.
Slice the cucumber in thin slices, tossed with a little salt and reserve in the refrigerator.
Mix yogurt, chopped chives, salt, pepper and lemon juice together.
Slice or cool chilled potato.
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