Sunday #3 LA TRUITE MEUNIERE &LA TARTE BOURDALOUE

Sunday #3 LA TRUITE MEUNIERE &LA TARTE BOURDALOUE

This Sunday I decided to leave the soup genre and jump right into more appealing French dishes.  Just what my husband and friends have been waiting for!

A little backstory about fish.  I don’t eat it, I don’t like it, and I don’t care for the smell.  I grew up in a household where fish was never served, thanks to my dad being allergic. However, there was a short period of time where I ate fish sticks, the frozen ones that were probably cooked in the microwave.  I obviously ate them covered in the childhood- condiment-of-choice ketchup…That was until my unknown fish-eating doomsday...I found out they were NOT chicken nuggets and I never went back.

As an adult I have wanted to and have really tried to like fish but I have yet to jump on the bandwagon. Everyone around me loves fish, I even sometimes go out to happy hour at a fish market where the only meal for me is a cheeseburger, so needless to say, my cooking a fish is a big deal.

In culinary school, I would taste Chef J’s dishes after demonstration, the only one that I sort-of, kind-of, liked was a crusted halibut, everything else was a miss.  Soooo, I have mastered the skill of cleaning, filleting, and cooking fish without tasting it throughout my own practice.

Sunday was the night of all nights.  After almost 7 years together, I finally made the very first fish dinner. Brad has been waiting for this day since my first day of culinary school over a year ago.

So this is how it went.  I searched high and low for a full trout, since I was finally doing this, I decided to go big and show off my cleaning and filleting skills..however I never found one :(. I just ended up buying already cut rainbow trout filets. At the very least, I impressed Brad with my skinning skills…something I would have never tried/done well without school.

After the fish was seasoned and dredged in flour I cooked them in a hot pan with clarified butter and then finished them in the oven on a rack.  Meanwhile, in the pan, I made the meunière sauce which is browned butter with lemon juice and parsley.

I served the fish with a side salad and a parmesan cheese crisp!  (also something we learned in school). Just take parmesan cheese and create a circle or any shape really on a silpat and bake at 350 degrees until brown.  Remove and rest on a napkin.

I ended up forgetting the fish in the oven a minute or two too long but overall the fish was delicious- or so I was told.  Praises all around.

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We ended the dinner with a pear tart.  It didn’t turn out exactly as I had planned.  I think I could have poached the pears longer.  Also, as I searched high and low for a trout, I also searched the entire city for Star Anise – who knew that wasn’t a common spice???  I got a reality check this weekend – I took for granted the readily available ingredients in culinary school  & the fact that someone else did our dishes…

Anyways, back to the pear tart.  I poached the pears in a simple syrup with some spices.

While that  I made a homemade tart shell – which I almost forgot the butter because it was being used as a bookmark in my school recipe book – phew that was a close call.

I assembled the tart and baked it.  Looking back it could have probably baked a little longer too.  But it was pretty.

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And the crust was a buttery crispy wonderland.  I made 90 degree angles which is a Culinary School win in my book.

 

That was a busy Sunday but it was worth it!

 

Next time – LE COQ AU VIN & LE RIZ PILAF



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