cook and refresh the French beans and potatoes.
cooled, cut the beans in half and slice the
and wash the greens.
and julienne the carrot, snip the cress.
and slice the roma tomatoes.
the oil and vinegar, season to taste.
the potatoes in a quarter of the vinaigrette.
the fish, brush with olive oil and sprinkle
with half of the chopped herbs.
or broil until they are just cooked.
off the skin.
the carrots and the cress, cut the avocado in
to quarters and season.
the roma tomatoes on the plate, season and then
the salad with the dressing and the remaining
the greens, next the trout then the chunk of
with the carrot and cress salad . . .
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