Week Sixteen - Mystery Basket

Reflection

The ingredients in our appetizer basket were mahimahi, English muffin, beets. We French toasted the English muffin, topped it with the sautéed the fish, and some sauce a teammate made, and I put a beet salad on the side. 2nd place

Our entree basket had trout, hot dog bun, pear, and Brussel sprouts. We made trout two ways, sautéed and into croquettes with the crumbled hot dog bun. We combined the Brussels sprouts and pears and gave them a balsamic glaze. There were sautéed cherry tomatoes on the fish and a garlic hollandaise for the croquettes. 1st place.