Happy Thursday✨
Random pairing, but satisfying cooking & a meal✨
■Grilled cutlass (scabbard) fish🐟
I had much different menu on mind, but the moment I saw the beautiful cutlass fish at a grocery store, I just instantly placed it into my shopping basket.
Though I had no idea how to cook them, I remembered I enjoyed them grilled at some restaurant in the past.
I looked into some blogs of wonderful people who likes fishing & cooking, and studied how these fishes should be treated.. but with some questions left.
Should I fillet, or just grill as a whole….? I experimented both ways- and they were both delicious, so I think I will go for the whole the next time.
As for the skin, I noticed in many cases, they had thin cut lines- I knew from other fishes, to keep beautiful silver skin from popping/ breaking from tension (fish meat will puff when grilled), we put shallow cuts in the surface sometimes.
Served with snowball-ish grated daikon radish, some greens (flavored with diluted dashi broth), and cut Yuzu strips.
■Umami-ful mushroom potage soup
I wanted to demonstrate & encourage my mother to use the hand blender which I left in Japan when moving to Singapore (the voltage was different).
Sauté sliced mushroom & shiitake & onions in butter, take some shrooms aside for topping. I forget most of the time, but really important.
Add some water to boil, blitz, add some soy milk, flavor with S&P, and top with put aside shrooms. Tada✨
🐟🍄🥢🐟🍄🥄
当初はお肉の気分だったのですが、スーパーを物色していて、ふと、美しい太刀魚を見かけ、衝動的にカゴに追加。
太刀魚、以前どこかでふわっふわにグリルしたものをおいしく頂いたのを思い出し、急遽母に電話して、雑穀米→白米への変更依頼＆大根が家にあることを確認。
焼いて、そして、大根を添えて、白ご飯で頂く！！！さらには、何か緑を添えて、何か黄色の柑橘も、とイメージ錬成。
帰宅して、ふと冷静になると、これまで太刀魚を扱ったことがなく。。。下処理、おろすのか（どうやって？）、そのまま焼くのか、全く見当がつかず。
結果両方トライしてみましたが、どちらかというとそのまま焼いたほうがふっくらしていました。なんて、先生方に涙されてしまいそうなので、勉強しないと…ぜひご教示頂きたいです🥲🙏✨
緑は菜の花の即席お浸し（白だしを薄めて）＆黄は松葉風な柚子を。大根おろしは、写真には写っていませんが、おかわり自由で。笑
ちぐはぐな献立ですが、シンガポールへ移った際に母に託したハンドブレンダーのデモンストレーションを兼ねて、キノコのポタージュ。
マッシュルーム＆シイタケ、串切り玉ねぎをバターでソテー、水を加えて煮込んだらブレンダー、豆乳を加えて、塩コショウでいただきました。
