Going Uphill

I continue to struggle. We achieve small successes in the kitchen, though we are still going uphill. I spent some time today working on fish—in this case, steelhead trout—enrobed and cooked in a pine nut cream cheese coating. I was eventually able to get a worthy coating that sealed the moisture and flavor of the fish inside the hot chaud-froid. My problem is that recreating this cooking method on a large scale—in a restaurant larger than the intimate guest house—will be difficult. And that is my dilemma. The process works, but it is not efficient. I continue to climb the hill.