In this episode of New Orleans Chefs, sponsored by DCS by Fisher & Paykel, Chef Tory McPhail from Commander's Palace prepares speckled trout and oysters.

Oyster & Absinthe

32 large gulf oysters
1 pt cream – reduced by ½
2 oz bacon, diced
1/2 oz caviar
4 sprigs tarragon
2 shallots, brunoise
1 artichoke, roasted, cleaned and diced
1 oz whole butter
4 oz absinthe, Herbsaint, or Pernod
Salt and white pepper to taste

Method:

In this episode of Chefs of the Sierras, sponsored by DCS by Fisher & Paykel, Chef Matt Eoff from Restaurant at Convict Lake prepares rainbow trout.

Rainbow trout, pinion nut-panko crusted, pan seared with fried green tomatoes, watercress, Parmesano Reggiano and roast tomato- garlic- basil coulis.

Click here for Chef Matt Eoff's Profile

Ingredients:

1 lg trout filet
4 oz pinion nuts
1 cup panko flour
1 lg green tomato