All Tied Up

This dish is directly inspired by one of our classes.  We are able to combine both fish and a vegetable puree together while still allowing them to be separate.  The raw Tasmanian Sea Trout and the cauliflower puree are tied up and then slow cooked in the oven.  We then serve the two together as one with compressed basil stems and a banana-basil puree. It's a new twist on some old favorites.