pan-fried breaded milk fish with mango beurre blanc
we were given a hwk which is due 2 weeks from now....we need to make a fish/seafood dish with starch and veggies or sidings at HOME...so meaning...we need to document what we're cooking...either by video or pictures...plus we also need to have a nice presentation [plating] and a picture of the person who we're serving the food to....
i researched yesterday of what i wanted to make for my hwk...and decided that i'll make Pan-Fried Grouper with Mango Beurre Blanc and Mango-Avocado Salsa..the salsa would be my veggie sidings then i'll try and make a cauliflower mash...instead of the usual mash potatoes for my starch....
today, i tried making the mango beurre blanc...testing the waters...the thing that i've been having a hard time is adjusting the taste...my tongue is asian...and western taste is different...im like both tastes but i cant seem to get the western flavor right when im cooking it...when i made the sauce...i accidentally poured the cream inside the same used cup for my wines and vinegars...so in turn when i poured the cream in the sauce...the cream is already split...hence i couldnt make it all thick no matter what i tried... >____< plus i think the mangoes i used where not ripe enough...the plain beurre blanc sauce itself is already kind of sour...so with the addition of mangoes i was hoping to get sweet hint from it...unfortunately i couldnt even distinguish the flavor of the mangoes anymore!! arrrgghhh.......the trial and errors of an apprentice...
well, i couldnt throw the sauce away without actually trying it with fish...so i searched inside our refrigerator and found these milk fish cutlets...just to try the sauce and to see if its compatible with the fish...although im using grouper and not milk fish...still...both are fish!! ahahahaha!!! i breaded and pan-fried the fish...and placed it on the plate...i drizzled the sauce around it...and just added a stem of dill and halve tomato for contrast of colors...i know i still need to work on my plating....creativity, i call for you!!!! >__O
anyways, when i tried it...it was pretty good actually!! just wished the sauce was thicker and that i could have tasted the mangoes a bit more...
so tomorrow...i'll be trying to make mango beurre blanc again..except this time i'll make sure the cream has a separate cup already and that i'll puree RIPE mangoes...maybe if i used puree mangoes i'll get a smoother texture and a bit thicker than usual...hhhmmmm.....
im glad im doing this really early already...at least now i can see some variations and techniques that i still have to master....
not your regular hwk i suppose....and this the first time i'll be tackling on this kind of hwk...plus im pretty sure this wont be the last...there's going to be a lot of it!!! so...im calling all my friends out there!!! whoever's free this saturday...feel free to come by my house...food tasting!! ahehehehe.....this will be happening every weekend....i cook alot on weekends...so those who've been telling me that they're up for the job of food taster...here's your calling!!! ^___~
well....i just hope that i'll be able to get the right flavor and presentation skills by then... wish me luck guys!!!
i researched yesterday of what i wanted to make for my hwk...and decided that i'll make Pan-Fried Grouper with Mango Beurre Blanc and Mango-Avocado Salsa..the salsa would be my veggie sidings then i'll try and make a cauliflower mash...instead of the usual mash potatoes for my starch....
today, i tried making the mango beurre blanc...testing the waters...the thing that i've been having a hard time is adjusting the taste...my tongue is asian...and western taste is different...im like both tastes but i cant seem to get the western flavor right when im cooking it...when i made the sauce...i accidentally poured the cream inside the same used cup for my wines and vinegars...so in turn when i poured the cream in the sauce...the cream is already split...hence i couldnt make it all thick no matter what i tried... >____< plus i think the mangoes i used where not ripe enough...the plain beurre blanc sauce itself is already kind of sour...so with the addition of mangoes i was hoping to get sweet hint from it...unfortunately i couldnt even distinguish the flavor of the mangoes anymore!! arrrgghhh.......the trial and errors of an apprentice...
well, i couldnt throw the sauce away without actually trying it with fish...so i searched inside our refrigerator and found these milk fish cutlets...just to try the sauce and to see if its compatible with the fish...although im using grouper and not milk fish...still...both are fish!! ahahahaha!!! i breaded and pan-fried the fish...and placed it on the plate...i drizzled the sauce around it...and just added a stem of dill and halve tomato for contrast of colors...i know i still need to work on my plating....creativity, i call for you!!!! >__O
anyways, when i tried it...it was pretty good actually!! just wished the sauce was thicker and that i could have tasted the mangoes a bit more...
so tomorrow...i'll be trying to make mango beurre blanc again..except this time i'll make sure the cream has a separate cup already and that i'll puree RIPE mangoes...maybe if i used puree mangoes i'll get a smoother texture and a bit thicker than usual...hhhmmmm.....
im glad im doing this really early already...at least now i can see some variations and techniques that i still have to master....
not your regular hwk i suppose....and this the first time i'll be tackling on this kind of hwk...plus im pretty sure this wont be the last...there's going to be a lot of it!!! so...im calling all my friends out there!!! whoever's free this saturday...feel free to come by my house...food tasting!! ahehehehe.....this will be happening every weekend....i cook alot on weekends...so those who've been telling me that they're up for the job of food taster...here's your calling!!! ^___~
well....i just hope that i'll be able to get the right flavor and presentation skills by then... wish me luck guys!!!
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