Leslie Bartosh, CEC, AAC, FMP

  Confit fish, cherry tomato and shallot. Confit wild-caught Ecuadorian Mahi-Mahi, cherry tomatoes, and shallots, on potato pur é e, lemon beurre blanc with capers and salmon roe, and house microgreens.   Yes, please! Thank you Riverence for the great Mahi-mahi to use in this dish.  As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh #Mahi_mahi, #confit, #beurre_blanc, #Riverence,

  Thinking of summer:   Fish Salad Hot cold salad: fish on a bed of greens with accompaniments. Riverence , wild caught, Ecuadorian, Mahi-Mahi, saut é ed and served on a bed of green leaf lettuce; boiled potato; kalamata olives; cucumber; cherry tomato; lemon and pepperoncini pepper; vinaigrette.   Mixed micro greens. Thank you Riverence for the great fish to work with! As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all Chef Leslie Bartosh Mahi_Mahi, Wild_Caught, Riverence,