8 oz. salmon filet
Small handful of spinach
Two wood-fired asparagus spears
Two pinches of caviar
½ oz. jicama and carrot slaw (jicama and carrot finely chopped and mixed together)
Salt and pepper to taste

Credited Chef

For Buerre blanc
1 lb. unsalted butter
1 lemon
1 orange
1 lime
5 sprigs lemon thyme
2 bay leaves
10 peppercorns
1 shallot
64 oz. Chablis (white wine)
24 oz. whipping cream
Rice with cranberry and raisins
1 ½ cup basmati rice
3 cups water
1 bay leaf
Salt to taste
1 T. lemon juice
½ handful of
½ handful of raisins

On a hot saute pan, saute spinach and cook the salmon until done to liking.
In a rice cooker, place rice, water, salt and lemon juice. Cook until done. Take out the bay leaf and add cranberries and raisins.
Buerre blanc
Simmer lemon, orange, lime, lemon thyme, bay leaves, wine, peppercorns and shallots 20 minutes over medium heat. Add whipping cream and simmer an additional 20 minutes. Take off the heat and add cubed butter.
To assemble:
Place rice on the bottom of the plate. Lie asparagus spears on top. Place salmon on top, spoon a small dollop of caviar on top and drizzle with buerre blanc sauce. Add a heap of the jicama and carrot slaw. Garnish with thyme and parsley.