This dish should have been a big time winner; it had a lot going for it flavor wise, as well as the fact that the ingredients were absolutely pristine.
Let’s start with the Trout. This particular rainbow trout was raised in an actual pond with a sustainable eco system, where the fish was allowed to indulge in a natural diet of crawfish, and scuds (freshwater shrimp). When the fish come in, they are delivered on ice and rigor mortis has just set in. The flesh often times has an orange tone to it, a sign that the fish have been carnivorous. My words can’t describe how perfect these trout are, you simply have to see them for yourself.
The chanterelle mushrooms were absolutely gorgeous, and were foraged by a local fungi enthusiast
The bacon was brined and hot smoked in house (There are few things as satisfying than making your own bacon) The pork belly that the bacon was made from came from Newman Farms (more on them later) in Myrtle, MO.
The horseradish cram was made with horseradish from Collinsville, IL. (horseradish capital of the world), and crème fraiche that again we made in house.
So as you can tell a lot of thought, love, and care went in to this dish. It should have been hands down a solid knock out, but alas it was not. Perhaps in a different market it would have gone over much better, but then I might not have had access to the same amazing ingredients. Talk about a catch 22!
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smoked trout
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