Chef John Malik

a writer trapped in a cook's body



Here it is on the plate, I placed about a quarter cup of grits, the baby carrots and morels were sauteed then finished with the scallions and lobster stock then swirled with a little butter, salt and pepper and the trout went on top of that. Then a teaspoon of sweet red pepper jam, fresh chives and a scallop mousse fritter. The fritter was a tablespoon of the mousse that I rolled in sweet potato breadcrumbs (leftover sweet potato yeast rolls that we turned into crumbs) and deep-fried. We sold out of the trout in about an hour.

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