Sonoma Modern American
Presented by Executive Chef Tim Groody
6 oz smoked trout skin removed
12 medium sized shrimp
1 shallot chopped
2 garlic cloves chopped
2 T vegetable stock
2 T chopped parsley
1 T chopped tarragon
4 T extra virgin olive oil
the zest and juice of 1 lemon
Several hours before season the peeled and deveined shrimp
with salt and pepper, cook in ½ the oil, shallots and garlic.
Start in a cold pan and cook slowly over low to medium heat.
When cooked remove from the heat and toss with the some of
the herbs, lemon zest and juice. Let marinate for several hours.
4 baby gold beets roasted in water bath peeled and cut in thin
4 baby turnips blanched, peeled and cut in thin wedges
4 baby carrots peeled, blanched and cut in thin bias slices
12 chervil sprigs
1 bulb baby fennel sliced thin
Combine all the vegetables except the chervil. Toss with the
shrimp and marinate.
Remove shrimp salad from the refrigerator for 15 minutes
before serving. Divide the smoked trout into 4 equal portions.
Warm in he remaining olive oil, shallots and garlic over a low
heat. When warmed thru add some herbs. Place trout and
some of the juices on plates. Toss chervil with shrimp and
divide over the trout. Drizzle with some of the juices. Serve