The Florence, a restaurant owned by noted chef Hugh Acheson, is part of the cuisine scene in Savannah. The Florence has been open a year and it is a go-to restaurant in the artsy Starland area of Savannah. I am on a budget, so I can’t afford a full meal there. However, I did order the trout bruschetta which was generous and delicious.
The trout bruschetta had radicchio and a tiny potato chip on top. It reminded me of the brandade I would have at Sidecar, a restaurant in Park Slope, Brooklyn. The trout bruschetta also reminded me of the brandade-inspired casserole that I judged at Emily Farris’ 5th Annual Casserole Cook-off. I am not sure if it was trout or cod in the casserole, but it potatoes, onions and cheese.
Inspired by the trout bruschetta and memories of brandade, I made a salmon casserole. I cooked new potatoes with Vidalia onions and shallots in butter in a large ramekin. Then I added heavy cream and parmesan to the vegetables and let roast for about 30 minutes. Lastly, I drained one can of salmon and dumped the salmon on top of the cheesy veggies and stirred with a spoon to be well combined. Then I put back in the oven for 15 minutes. It was delicious. I could have added more cheese. Next time, I would also add capers.
One reply on “Trout Bruschetta At The Florence”
[…] of mine was in town, and he and his girlfriend had a reservation. I was already in love with the trout bruschetta, so it was great to try the squid ink bucatini, the egg ravioli, the beef and sweet potato gratin. […]