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Archive for the ‘Gastronomie’ Category

Sunday, November 23rd, 2008

Ingredients:

Method:

Cut the trout and mushrooms into segments
Oil the pan and pour the egg in after swirling them with a knife gently
Gently fold over the edges of the omelette as it cooks and keep the fluids from spilling out
Pepper the omelette then fold the whole omelette in half
Start cooking the trout and mushrooms in the other half of the pan
Turn the trout and cook further, finally serve the omelette and trout
Let the mushrooms sizzle for another minute and serve with the rest

Swirl the eggs with a knife – do not beat them when making an omelette.

Chopped the trout and removed the bones.

Kept the mushrooms cooking for longer.

Nice!

Tadaa:

Next time I may try adding a dash of milk and some parmesan to the eggs for extra flavour. Overall it was quite a delicious breakfast

Thursday, November 20th, 2008

Ingredients:

So the above was mostly left-overs we had in the fridge but the trout I picked up from the market this morning.

Method over madness?

Skin the trout ( technique: slight incision underneath the skin for 3cm, clench the skin and angle the knife at 30 degrees, pull out and slide under the fish with the skin against your cutting board – if the knife is sharp enough you’ll pick up momentum and cut the skin away easily. Forgive me if that was common knowledge )
Dice the mushrooms, broccoli and onion
Finely slice the ginger
Olive oil and lime juice the pan, heat and add the trout
Throw in the onion and ginger, add oyster and fish sauce,
Add the bokchoi, mushroom and broccoli
Keep dashing with fish sauce sauce, add pepper and herbs over the top

Notes:

My broccoli was a few days old and quite stale, I microwaved it for a minute to soften.
If you feel you’re close to overcooking the trout then try tucking the vegetables under it and keep the trout off the pan itself.
Remember to flip the trout at some stage

Photos!?

Veg prep:

Trout prep:

Pan (out of the fire):

Product:

Reflection:

So this was quite similar to my Salmon dish from yester-week. However, I included the ginger and broccoli this time and dropped the rice and nut components.
Overall I preferred the way the mushrooms and trout itself turned out – I definitely kept the fish tender by tucking the vegetables under it near the end (see above notes).
The Little Creatures pale ale went great with it