Ingredients

Ingredients for the Trout:
4-8 ounce whole boneless Rainbow Trout, headless
1 tsp fresh thyme leaves
cup tomato, chopped & seeded
tsp chopped garlic
salt & pepper to taste
lb jumbo lump crab
cup blanched, chopped asparagus
cup homemade mayo or aioli
1 Tbls chopped shallot
Ingredients for the Ratatouille:
1 cup diced zucchini
1 cup diced eggplant
cup each diced red, yellow, green peppers
1 Tbls basil chiffonade (sliced in this strips)
1 cup white wine
cup canola oil
1 cup diced yellow squash
cup diced yellow onion
1 Tbls minced garlic
1 Tbls fresh thyme leaves
cup tomato paste
salt & pepper to taste
Ingredients for the Bisque:
1 chopped shallot
cup tomato paste
1 Tbls fresh tarragon, chopped
cup brandy
1 clove minced garlic
2 cups heavy cream
cream sherry
2 Tbls canola oil
salt & pepper to taste

Description

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