Thursday, January 12, 2006

Little bundles of health


I was introduced to the Paper Chef Project recently. Based on the Iron Chef show, four ingredients are identified and participants have to prepare dishes that use the four theme ingredients. This month, the four ingredients were quinoa, cashews, yogourt and a "baby" (baby-sized foods, baby food, participants could let their imagination run wild).

Although I have not sent a submission to this month's event, it does not mean I have not thought about ingredient combinations.

So, tonight, I made these little trout bundles with the ingredients I had on hand -- a mini Paper Chef Project, if you will.

4 servings

1 lb trout filet, cut into 4 portions
Oil (sesame and grape seed)
1 small onion, thinly sliced
1/2 package of shiitake mushrooms, thinly sliced
1 clove of garlic, sliced
2 medium-sized carrots, julienned
1/2 medium-sized zucchini, julienned
1 2-in piece of ginger, grated
1 clove of garlic, grated
1 tbsp sesame oil
1 tbsp hoisin sauce
4 large leaves of kale

1. Heat the oils in a skillet and sauté the onion, mushrooms and garlic. Cook until soft and lightly brown.

2. In a bamboo steamer, lightly steam the julienned carrots and zucchini until they are al dente.Put aside. Place the kale in the steamer and cook until the leaves are pliable.

3. Mix the grated ginger and garlic with the sesame oil and hoisin sauce. Put aside.

4. On a board, place one leave of kale, place one portion of fish in the centre, and place the carrot, the zucchini and the mushroom mixture on top of the fish. Top with 1 tbsp of the ginger/garlic/sesame oil/hoisin sauce. Close the kale leaf over the fish and vegetables, securing with toothpicks as necessary. Repeat with the remaining ingredients.

5. Steam the bundles for about 15 minutes or until the fish is cooked.

6. Serve over rice.

Notes to self:
- Chard would probably be easier to work with than kale. Depending of the leaf size, it may be better to make 8 small bundles rather than 4 small ones, as closing them is tricky.
- Skinned pieces of fish would be better -- steamed skin is not great.

3 Comments:

Blogger MagicTofu said...

It's a very nice 'mini paper chef' dish you made!

Cela dis, très beau blog... j'aime particulièrement le nom!

January 16, 2006 5:09 PM  
Blogger Lady Amalthea said...

Sounds like a fantastic dish. My cooking is often similar to Paper Chef--What can I do with all the random ingredients I have on-hand?

January 17, 2006 7:25 PM  
Anonymous Anonymous said...

Louise,
Félicitations pour toutes tes belles trouvailles de recettes; tu m'épates beaucoup, ça ne me surprend pas de toi.
Toi qui aimes faire de si belles choses!

Encore une fois bravo!

Pierrette

February 08, 2006 12:38 PM  

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