Another week, another cooking adventure! Once again I was watching The Main on the food network. Figured out why I like that show – his kitchen wall is teal colour. I love teal! And his photography director is super awesome! When they show snapshots of the food he is about to make, it’s always very artsy and goes along with my style. And, and I like the videography too: they focus on the details! Plus, the song to the show is great. I swear I don’t sing along! Anyways, I tried this Trout themed episode, and I made everything minus the pastry, which I bought fresh. Flaky pastry is not my forte and it takes too long to make. I was running late as it was and only managed to take a few quick photos. Only a few fantabulous food shots this time around, sorry!
So here is my problem with this recipe – he made it in 30 min! Which I understand, it’s television and all, but it took me almost 2 hours to finish up everything, and I didn’t make the pastry!!! I went for one large pot pie instead of individual ones simply because I don’t have ramekins. I also used more trout than was required, which ended up costing 15$ alone. Also I didn’t bother getting white wine, wine vinegar, or dill, just subbed everything. The good things about this recipe: a) delicious is an understatement! Pot pie was simply amazing b) Caesar salad dressing is one of the best I’ve ever had c) Croutons turned out very nice d) I used leek and anchovies for the first time EVER.
There were few things that didn’t go as smoothly as I’ve hoped. The sauce for the pot pie got a bit too thick and while layering the ingredients it also got cold. It ended up just sitting on top of the trout, but at the end it still worked out nicely. Other issue was with separating the skin from fillet of the trout. You know how on TV they do it so effortlessly? They say “just place a knife between the skin and fillet and glide it through”. As i discovered, it’s actually a lot of work! First, you have to get a good grip on the fish, then try to stick a knife between the skin and fillet without cutting yourself. Next, you have to hold on to that skin tight and PULL the knife through. It’s a mini workout in itself!
All in all dinner worked out well! Once again there were a lot of pots, pans to wash, and a full dishwasher of random plates and cutlery. Pheeewww! This recipe was a delicious ‘workout’! I’ll do it again.
Doesn’t leek look pretty when cut??
My food looks messy as always : )