Ingredients:
Bouillabaisse:
½ cup Cauliflower Olive Oil ½ clove Garlic
2 Cipollini Onions, diced
1 Shallot
Pinch of Salt
1 cup Maitake Mushrooms
1 cup Oyster Mushrooms
1 tsp of Saffron
2 cups of Fingerling Potatoes
2 tsp Sherry Vinegar
2 tsp Lemon Juice
½ cup Kale Rabe
1 ½ cup Mushroom Broth
½ cup Escargot

Trout:
2 Rainbow Trout Salt, to taste
White Pepper, to taste
1 tsp Lemon Oil

Poached Quail Eggs:
6 Quail Eggs

Sourdough Bread:
½ loaf Sourdough Bread

Method of Preparation:
Bouillabaisse:
Start by slicing up the cauliflower and adding it to a pan with some olive oil. Add the diced-up garlic to the pan. Add a pinch of salt to the pan. Put in the onions and shallot into the pan as well. Place the Maitake and Oyster Mushrooms into the pan. Add saffron and fingerling potatoes to the pan. Pour in the sherry vinegar and lemon juice. Sprinkle the Kale Rabe on top. Add the mushroom broth to the pan. Add the escargot to the pan and let them simmer.

Trout:
Remove the head of the trout and cut the trout length ways. Run your finger down the spine of the fish until you feel the pin bones and remove them. Trim the fish and cut them into halves. Season one of the trout and place into a pan with lemon oil. Flip the fish and season the other side.

Poached Quail Eggs:
Slice the top of the egg off and pour the yolk and egg whites into a pot of water. Remove after a few minutes. Sourdough Bread: Place on grill until toasted.

Plating:
Make a bed of microgreens and Bok Choy onto the plate. Place the bouillabaisse on top of the greens. Put the quail eggs on top of the bouillabaisse. Lay the trout down next. Add a piece of the bread.