The new generation of trout

Tasmanian trout
hot smoked tasmanian trout over a miso cauliflower puree w/ spiced broth
mesquite hot smoked tasmanian trout filets, finished in a pan to crisp skin and caramelize
puree: cauliflower, boiling potatoes (both boiled in whole milk), white japanese miso paste, butter, maple syrup, salt to taste
broth: beef broth, thai fish sauce, cinnamon sticks, star anise, clove, orange rind, fresh garlic cloves – reduce 3 or more hours, continually adding broth to thin