"Recipes from the Chef's Kitchen"

Ingredients:
1)   Four 8 oz. Fillets of Salmon
2)   1 top Butternut Squash- peeled and sliced
3)   3 Cinnamon Sticks
4)   2 cloves Nutmeg
5)   6 Star Anise
6)   2 cups Olive Oil
7)   1/4 oz. fresh peeled Horseradish
8)   10 Shallots - minced
9)   3 cups Balsamic Vinegar
10) Salt and Pepper

Preparation:
1)   Slice the butternut squash 1/2" thick.  Smash the cinnamon, nutmeg and anise.
       Place in a stainless steel pan...then cover with olive oil and add salt.  Bake at
       185 degrees for 3 hours or until tender.  Remove from the oil.
2)   Reduce the balsamic vinegar until it is a light syrup.  Add the shallots then stir
       and reduce again for 5 minutes.  Remove from the heat and keep at room
       temperature.
3)   Saute the salmon until desired temperature.
4)   Place the butternut squash on a plate.  Then make a line with the balsamic
       compote.  Place the salmon on top.  Grate horseradish on top of the salmon.

Ingredients:
1)   Four 8 oz. Fillets of New Zealand Blue Nose Bass
2)   1 lb. cleaned Hedgehog Mushrooms
3)   1/2 lb. Cipollini Onions
4)   12 each Brussel Sprouts - cleaned
5)   6 large Parsnips
6)   1 qt. Vegetable Stock
7)   1/4 lb. Butter
8)   1 Onion
9)   Chestnuts
10) Grapeseed Oil
11) Olive Oil
12) Salt to taste.
13) Thyme
14) Duck fat.

Preparation:
1)   Sear the chestnuts in grapeseed oil and season with salt.  Add 1 cup vegetable
       stock and roast in a 400 degree oven for 5 minutes.  Remove and peel.  Dice.
2)   Roast the cipollini onions with olive oil.  Add salt and thyme.  Cook until tender
       and peel outer skin.
3)   Peel parsnips and save skins.
4)   Sweat onion in butter and add the parsnip skins.  Season and add the vegetable
       stock.  Cook for 12 to 15 minutes.  Puree and pass through a strainer to produce
       a broth.
5)   Saute the fish until desired temperature.
6)   Wilt the brussel sprouts in duck fat.  Then season and add the chestnuts.  Saute
        until tender then add the onions.
7)   Saute the mushrooms and add the other vegetables.
8)   Form the vegetables in a mold and place the fish on top.  Nap the broth around
       and over the fish.

Good Eating!!!