English Pea Velouté With Smoked Trout

A generous helping of trout roe added both a pop of color and briny flavor to the Park Hyatt Chicago's dish of creamy, vegetal pea velouté and smoked trout. Well balanced — no one flavor dominated; impressive, given smoked trout's strength of character — and refreshing, it was all in all a win.

Photo: Nicole Perry

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