4 grams of peppercorns 10 grams of fresh tarragon 1 each celery stalk 1 each orange peel 100 grams of kosher salt 400 grams of water
3.5 oz perch trim, no skin/no bones 2 oz wood chips – any type 1 each roma tomato (take out core and X the bottom) 1.5 oz mayonnaise 1 sprig tarragon – wash, chopped fine 1 small sprig curly parsley – wash, chop fine
30 grams of unsalted butter 40 grams of chopped onion 20 grams of chopped celery 100 grams of wild rice 1 small bouquet garni (thyme, parsley stem, bay leaf) tied with string 220 grams of water (fish or chicken stock is okay) 25 grams of unsalted butter to be added at the time of completion Kosher salt and black pepper to taste
1 each fresh summer corn (about 80 grams) 50 gram chopped onion 75 gram red pepper diced small 50 gram celery stalks, wash and dice small 100 gram fresh fava bean, remove from pod, blanched and then peeled 50 gram shallot 50 gram unsalted butter 1 small bunch parsley washed, chopped fine 1 small bunch basil chopped fine
1 small bunch curly parsley, washed and chopped fine ½ lemon left from above in the recipe (juiced) 3 oz unsalted butter 1.5 oz sliced toasted almonds
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