Here is a dish that I put together for my CEC practical exam. The challenge of this dish was utilizing all the required techniques and ingredients without losing my own personal style. This is a lemon infused salmon cake with poached lobster and artichoke fennel salad. The sauce is a corn shoot butter with a hint of saffron. I love the way the fennel and artichoke worked with each other. The corn shoot was a suprise sweetness that balanced the saltiness of the seafood and provided the height and colored needed. I lightly cooked and peeled grape tomatoes to give the dish some acidity.