Schumacher's Hotel and Restaurant
Ingredients
8 large fresh strawberries, sliced
2 heads leaf or Bibb lettuce
1 cup crumbled Stilton blue cheese
1/4 cup parsley
1 cup sliced peeled celery
1 1/2 cups fresh blueberry raisins
2 tomatoes, cut into wedges
2 whole pheasant breasts
1/2 cup seasoned flour
1 tbsp. olive oil
1 tsp. Worcestershire sauce
P oppy seed dressing (see recipe below)
freshly ground black pepper to taste

Poppy Seed Dressing
1 cup sugar
1 tsp. Salt
1/2 tsp. white pepper
2 tsp. dry mustard
1/2 cup white vinegar
2 cups vegetable salad oil
1/4 cup onion
2 tbsp. fresh lemon juice
1/4 tsp. black pepper

Directions
To assemble salad plate: Chill 4 dinner plates. Arrange clockwise on a plate: a nest of lettuce, sliced strawberries, blueberry raisins, celery, 2 tomato wedges. Set aside.

To prepare pheasant breast: Remove skin and bones from breasts. Cut each whole breast into 8 strips the size of your little finger. Roll in flour. Shake off excess flour. Heat oil hot in a skillet and sauté pheasant fingers until done. Splash with Worcestershire sauce. Remove to a warm plate.

Place cooked pheasant fingers in lettuce nest and serve with poppy seed dressing. Garnish with freshly ground black pepper.

Poppy Seed Dressing:
Place all ingredients, except poppy seeds, in a blender container. Blend one minute. Remove from blender, add poppy seeds, and mix well.

This dressing keeps refrigerated up to two weeks. Always shake well before using. Serves 4

Schumacher's Hotel and Restaurant
Ingredients
4 fish steaks, 1 inch thick
1 Tbsp. lemon juice
1 tsp. lemon zest, grated
1 Tbsp. vegetable oil
black pepper
salt to taste

Directions
Place fish steaks, lemon juice, lemon zest, 1 tablespoon vegetable oil and black pepper in a ziplock bag and let flavor fuse for at least 1 hour. Turn once or twice to have both sides fused.

Preheat the grill to hot. Brush or spray grate with vegetable oil. Grill fish steak for 2 minutes and turn to make a crisscross mark. Gently lift steak with a broad spatula and turn over. Grill for 2 minutes and turn to make a crisscross mark. Fish steaks should be cooked medium rare or at very most medium.

Place on a platter. Lightly sprinkle with Kosher or your favorite flavored salt (optional).

CHEF'S NOTES:
-The thickness of the fish steak is very important. A minimum of 1 to 1 1/2 inches is best for fish steaks (boneless or bone-in).
-The reason the thickness helps keep the moisture in the meat as fish have very little to no fat. If the juice is cooked out, you are left with no flavor.
-Letting fish set too long in lemon and oil will make the fish soft and mushy.
-This method works the same for freshwater and salt water fish.
-You can purchase a cast iron smoke box to place over coals or gas burner filled with wet wood chips to give the fish a smoked flavor.
-If salt is sprinkled prior to cooking, it will draw moisture out of the fish Serves 5