Fish with Roe

 Fish with Roe.

Wild-caught Ecuadorian mahi-mahi poached in coconut milk with onion, ginger, and garlic. Served on forbidden rice and steamed spinach. Rainbow trout roe with Thai basil. Chili oil. What a great meatless Monday dish!
Thank you Riverence for the great fish and roe to work with!

As always, your questions or comments are welcome.

Until next time, Bon Appetit Y'all

Chef Leslie Bartosh
 

#Mahi-Mahi, #Rainbow_Trout_Roe, #Wild_Caught, #USA_Trout, #Riverence

Comments

Post a Comment

Popular posts from this blog

Phoenix Pizza

Image
  Phoenix Pizza   We have been having hankerings for pizza and have not found a pizza in our area that we like.   Not that we are pizza snobs…….We just haven’t found the right one. It so happened that I had some odds and ends that I needed to use including a disk of frozen, hybrid sour dough, for pizza.   I am not trying to say that pizza is a catch all, but it is pretty ambidextrous.   Everything started out perfect.   No fuss, no muss. The dough thawed nicely.   It was easy to stretch and shape.   It felt good.   Mise en place was easily accomplished and building the pie was under way. I had the oven running at 550 ° f.   The resident pizza stone was hot, all was good. I should explain that my oven has three racks in it.   The pizza stone stays on the top rack on a permanent basis.   One the 2 nd rack is a pan I use for ice when baking some breads.   It also resides in the oven on a permanent basis.  ...
Read more

Chicken Thigh Confit

Image
  It is no secret.   I have a food love affair with confit!   I have a fascination with some of the older cooking methods! The process of making confit originated as a means of storing food for future use.   Keep in mind, refrigeration as we know it, has only been around for about a hundred years.   Prior to the wide spread introduction of mechanical refrigeration, food was either kept on ice, consumed fresh or preserved.   If preserved, it was often kept in a root cellar.   This where confit was stored. The process of making confit dates back to the 13 th century, according to some sources. This was well before the times of mass industrial farming and food production.   The time period was truly a time of “local food” and “nose to tail” cooking.   According to Larousse Gastronomique (1988), the meat in a confit can be “pork, goose, duck or turkey”.   Regardless of the type of meat the process is the same. Simply put, to m...
Read more

Pho with Vegan Egg Roll

Image
Pho with Vegan Eggroll I have been a fan of well-made soups for quite a while.   Soups are an opportunity for a cook to show their skills.   Anyone can deep fry.   Most cooks can grill.   Better ones can saut é to the point.   The best ones can make excellent sauces, soups and braises. Since I am still learning how to cook, I am not sure I belong in the classification of best cooks.   But I have been known to put together a nice soup, every once in a while. The Pho shown in this picture came about because I had a small amount of leftover flank steak that I wanted to use up.   It was not enough to make a meal.   Not enough to freeze for future use.   It was just right for a bowl of Pho! I had some very nice gelatinous chicken stock in the freezer.   The stock served as the starting point for this soup. It was a simple matter of seasoning the stock appropriately and assembling the garnishes.   As much as I enjoy soup, I...
Read more