For 4 servings

Potato/avocado puree:

• 1 Tbsp. extra-virgin olive oil
• 1/4 lg. Yukon gold potato, peeled and thinly sliced
• 1 shallot
• 2 cloves garlic, thinly sliced
• 1/4 avocado, pitted and skin removed

1. Heat oil in small skillet set over medium heat; add potato, shallot, and garlic; cook until softened but not brown; place in a blender; blend until smooth; strain through fine chinois into a bowl; refrigerate until cold.

2. Remove from refrigerator; place in clean blender with avocado; puree until smooth; reserve.

Watercress puree:

• 1 bunch watercress, blanched
• 1/2 bunch parsley, blanched

Place all ingredients in a blender; blend until smooth; strain through fine chinois into small bowl; reserve.

Panna cotta:

• 3 sheets gelatin
• 1/4 cup heavy cream
• 1/4 cup Greek yogurt
• 1 tsp. fresh lemon juice
• salt

1. Bloom gelatin in cold water in small bowl; remove gelatin from water; place in another bowl with 2 Tbsps. cream; reserve.

2. Place remaining 2 Tbsps. cream in a blender with yogurt and juice; blend until smooth; season; with the motor running, add gelatin mixture; place in quarter baking sheet; cover with plastic wrap; refrigerate until set; cut into rectangular bars; reserve.

Assembly:

• 8 leaves watercress
• 1/2 avocado, pitted, skin removed, and thinly sliced
• 1 breakfast radish, thinly sliced on a mandolin
• 1 tsp. trout caviar
• 2 Tbsps. smoked trout, picked

1. Place 1 cup watercress puree and 2 Tbsps. potato/avocado puree in a blender; blend to combine (add some cold water if needed; it should be thick enough to nap); reserve.

2. To serve, place a panna cotta bar in each serving bowl; top each with two leaves watercress, some avocado, radish, and caviar; sprinkle trout over top; pour soup tableside.

What to drink: Champagne