Leslie Bartosh, CEC, AAC, FMP

  Special days are made extra special and memorable with extra special dishes. Mousseline, rice pilaf, broccolini. Mousseline of rainbow and steelhead trout, scallop-cream-tomato-basil sauce, steamed broccolini, saffron rice pilaf and microgreens 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 #Rainbow_Trout, #Steelhead_Trout, #Mousseline, #Riverence, #Scallops, #USA_Trout

  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,

 Growing up on the coastal bend of Texas meant that I ate lots of fried fish when I was young.   The only thing missing from this plate was French fried potatoes. Fried, cornmeal encrusted, Clear Springs Rainbow trout, coleslaw, Tartar sauce. A great Lenten luncheon plate. 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 Rainbow_Trout, Riverence, Clear_Springs,

  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,