What did you cook or eat today (June 2020)?

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Morning Glory said:
This dish sounds very alien to my European ears. Grilled speckled trout with herb sauce is fine except I'd not expect it to be a creamy sauce - I suppose because its an oily fish. But its the accompaniments which really sound odd. Maybe its me but I'd expect a fish like trout to be served with something like lemony herb sauce, a green salad or asparagus and baby new potatoes. This is no criticism - just an observation.

What is the sauce on the frogs legs?
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In case you didn't know speckled trout is not a freshwater fish. It is a salt and brackish water fish.
 
Not particularly photogenic but Pad Thai.
Unfortunately a bit 'clumpy but tasty nevertheless.
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Last night. Hake cooked en papillote with lemon balm and noilly prat. I don't mess about making a grease proof paper bag, I use the plastic oven roasting bags. Served with saute pots a beetroot, feta salad parsley garlic and oil sauce.. The fish was swimming the afternoon before. My wife caught them.

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Burt Blank said:
Last night. Hake cooked en papillote with lemon balm and noilly prat.
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Looks lovely. I'm a great fan of cooking 'en papillote' - I generally simply use foil or a combo of foil and baking paper. I just did a forum search and discovered I have 10 'en papillote' recipes posted here!
 
Flaked cod loin with a dill & mushroom sauce and a bed of home made pilau rice. I only say “flaked” Because it fell to bloody pieces when I tried to remove it from the pan! Using dill with most fish dishes at the moment becasuse there is tons of the stuff in the garden, growing like crazy!!
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Morning Glory said:
This dish sounds very alien to my European ears. Grilled speckled trout with herb sauce is fine except I'd not expect it to be a creamy sauce - I suppose because its an oily fish. But its the accompaniments which really sound odd. Maybe its me but I'd expect a fish like trout to be served with something like lemony herb sauce, a green salad or asparagus and baby new potatoes. This is no criticism - just an observation.

What is the sauce on the frogs legs?
Click to expand...
Speckled Trout is also known as sea trout. Not at all oily. a delicate white flesh.
Eating out was a last minute decision. I was not dressed for my favorite restaurants. We opted for
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Two blocks from the house and casual.
The frog legs
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Paneed is misspelled, the frog legs were not breaded. The sauce was passable, no noticeable cream. It needed salt. The frog legs were tender . I have made a similar dish with a real herb, garlic cream sauce that was wonderful.
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The fish was cooked perfectly. The Herb Cream sauce was heavy, more flour than cream and the herbs were not noticeable.
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The sage sweet potato mash was my favorite part of the meal. I intended to order a side salad but ordered jalapeno cheese grits instead. Too much jalapeno and not enough cheese.
The bread pudding sauce was lovely. The bread pudding was too dense for my taste and needed more cinnamon and nutmeg.
OMG - I have turned into a snooty food critic. Seriously, having learned to cook properly I have become jaded and critical. We have friends who LOVE Steve & Pat's Bon Temps Grill. They have never eaten at my favorite restaurants or at my table.
Our next dinner out will be at one of my favorite restaurants.
It was nice to get out and have someone else cook and clean. We took our time over the meal and had time for conversation. Not my favorite restaurant but passable.
 
Hey, no, you are just observant and want what you paid for, that's not snooty at all. If you are paying for food at a restaurant that someone is cooking for you, you should get something that you can't make at home better (or it should be equally good), or at least something that you don't often cook for yourself. Otherwise, what's the point of going out?
 
Whoa, that's a nice looking bun! I really like that you got the burger patty to be still pink without bleeding into that bun. Is that Pepperidge Farm, or did you make the buns? Or from your grocer bakery?
 
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