Well, after thinking sometimes ago about posting some "winning recipes" or "masterpiece" recipes I have got on my computer in "My document" folder I came to an end to decided to share it to the readers and members of Chef’s Toque Culinaire and to the interest of all aspiring Filipino chefs.

Anyway this is not a secret success of this recipe or a copycat anywhere, but it was done with imagination and creativity as a chef with passion in cooking.

So, here is it, my first share to you in a hope to give an idea of using your own creativity and imagination and you may improve it for perfection. But beware of “overkill” the presentation by adding unnecessary ingredients or presentation in the plate.

This is to serve as a “Starter” before to serve the “Main Course” in formal dinning restaurant.

Here is the recipe for:

Tian of Mentieth Trout and Bulgher Wheat, in a Honey and Mustard Dressing



Ingredients

Server 4

Tian of Trout Purees
1 Mentieth Trout 100g Butter
4 oz Salt, Sugar 1 Red Pepper
2 Lemons 250g Full Fat Soft Cream Cheese
250g Bulgher Wheat Splash Double Cream
1 Carrot
1 Leek Garnish
1 Onion 1 Cucumber
1 Celery 100g sevruga Caviar
2 Pints Vegetable Stock 4 Quail Eggs in shell
50g Mayonnaise
50ml Whole Milk
25g Pure Clear Honey
50g Wholegrain Mustard
50g Parsley Salt & Pepper

Method

Tian of Trout
Skin and fillet the trout. Mix salt, sugar and lemon juice together and coat fillets, wrap in cling film and marinade for 24 hours, then wash and dry the fish. Dice the fish and add the mayonnaise, parsley, mustard, honey and seasoning.
Finely dice the onion, celery, white of the leek (reserving the green part) and carrot. Drop into boiling vegetable stock with the bulgher wheat and cook for 8 minutes, strain and spread onto tray to cool.
Purees
Sweet green of leek for 2 minutes until soft, add cream, puree and add half the cream cheese. Deseed the pepper, puree with a little water and fold in the other half of cream cheese.
Garnish
Boil quail eggs for 3 minutes and cool, peel and cut in half. Slice cucumber thinly into half circles.
To Serve
Assemble by placing pastry cutter on plate, half fill with bulgher wheat then top with trout. Fan cucumber around, spoon caviar on top and place quail egg into middle. Remove cutter and quenelle the puree next to the tan.

The larger picture is available in the “Culinary Galleries”

That’s all folks and more unlimited imagination of recipes to come soon here in my chefs blog.

If you are Filipino chef, you can share too your winning recipes by creating your own chefs blog here at Chef’s Toque Culinaire, this is your site, share your culinary skills to everyone.

Happy cooking!