Gramercy Tavern head chef Michael Anthony believes that sometimes "by removing ingredients from a dish, the dish itself becomes more powerful." His hot smoked brook trout is a product of that philosophy, and according to Anthony it is "as simple as a dish can be conceived.'
HOT SMOKED BROOK TROUT ON SUNCHOKE PUREE AND PICKLED CIPOLLINI ONIONS
Recipe courtesy Michael Anthony
For the Sunchoke Puree
2 cups sunchokes, peeled and sliced
1 shallot, minced
1 garlic clove,...Full Story