Fui Cooks At Home III: Tuck, Tuck, Tuck Into "Duck"

I'm myself not fans of green salad :D but having these TWO as the components, I definitely like it, the smoked duck breast and the toasted macadamia nuts.

Fine Dining Dished by Fui

Among the smoked salmon, chicken and duck, I like the smoked duck breast the most while the smoked chicken breast also good idea for canape!

You can get the crouton in package at supermarket and I make it myself, just simple put the diced bread in heated oven(turn off) for overnight.

Not using that much of lettuce at once which need to buy the whole lettuce at supermarket. Not affraid, you can get the packed garden salad, caeser salad and other. It save your money and time as well :)

Toasted Macadamia Nuts

Macadamia nut itself is awesome delicious even eat it plain. Toast it with herb and crown it with the white truffle oil, it is heavenly delicious. I learned this recipe three years ago while I had my industry training at Nikko Hotel (Now known as Intercontinental Hotel). This yummy snack is serve as cheese accompaniment. I found it can coat with white truffle oil instead of marinated into olive oil and sun dried tomato.

Balsamic Vinaigrette

One of the most common vinaigrette, but this is the first time I make it by myself and satisfied with it. Tad sweet and salty really great with the salad!

Salad

Tuck, Tuck, Tuck Into "Duck"

Smoked Duck Breast Garden Salad with Toasted Macadamia Nuts, Balsamic Vinaigrette

Cost: Roughly 15RM
Recipe:
80g Butterhead Lettuce
10g Radicchio
3pcs Cherry Tomato, halved
10g Croutons
5pcs Smoked Duck Breast
Reserved Toasted Macadamia Nuts
Balsamic Vinaigrette (Recipe As Below)

Toasted Macadamia Nuts:
40g Macadamia Nuts
SQ Salt
SQ Black Pepper
2Teaspoons Alba White Truffle Oil

Balsamic Vinaigrette:
3Teaspoons Extra Virgin Olive Oil
2Teaspoons Good Quality Honey
2Teaspoons Balsamic Vinegar

For the macadamia nuts, heat the pan with some olive oil. Pan fry the nuts until golden brown, seasoned with salt and pepper. For more flavorsome, can add two pieces bay leaves and some dried herbs, such as oregano to pan fry together. Mix with white truffle oil and reserved.

For the vinaigrette, put together balsamic vinegar and honey into small pot and bring to boil. Remove from heat, slowly whisk in olive oil until it look like emulsified, cool to room temperature.

To serve, nicely arrange the lettuce, radicchio, cherry tomatoes on the plate. Top with toasted macadamia nuts, croutons and smoked duck breast. Drizzle with balsamic vinaigrette and serve




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Fui Cooks At Home IV: Oh My "God"

Apologize for the late update, been confusing by something recently and moody, also a little bit of laziness.

I'll skip the salad course because I'm still not yet think of any good idea for it :(

Fine Dining Dishes by Fui

Among the Chicken, Pigeon, Duck, Fish or any Seafood, Beef or Lamb... ...Cod Fish always the "God" in the top list, all the time.

I like the cod since first time I ate it when I was still a child. The first question I ask my mother,"What fish is this?Why there is no bone?"

Yea, I do always complain to my mother why all those fishes so many small bones inside, and I love the cod since I know about it.

Sauteed Mixed Mushrooms

I remember the Best Cod Fillet I ever had at Lafite, Shangri-La Hotel. The cod fillet was cook to nicely well done and it is not only flaky but juicy! The best cod in the town!

Pickled Capsicum

I had a hard time to search for cod fillet, every hypermarket and the wet market at the morning, still it was a surprise that I had finally found it at the Isetan Food Market, KLCC. Note, the cod fillet is different from the cod block, which is look much better in presentation.

Cod Fillet Glazed with Honey

Honey Glazed Scallop with Wild Mushrooms

Honestly, I'm not so satisfy with the presentation and the taste is OK, 6 out of 10. But I have no time to adjust because I don't like cold cod as my dinner :D

Main Course

Oh My "God"

Honey Glazed Baked Cod Fish with Scallops, Wild Mushrooms, Pickled Capsicum and Lemon Vinaigrette

Cost: Roughly 60RM

Recipe:

Pickled Capsicum
SQ Red Capsicum, Finely Slice
SQ Yellow Capsicum, Finely Slice
SQ Green Capsicum, Finely Slice
250ml Water
2Teaspoons Sea Salt
50ml Mirin
25ml Soy Sauce
1Teaspoon Sugar
2Teaspoons White Wine Vinegar

Honey Glaze
3Teaspoons Honey
1Teaspoons Lemon Juice

Lemon Vinaigrette
2Teaspoons Extra Virgin Olive Oil
1/2Teaspoons White Truffle Oil
1/2Teaspoons Lemon Juice
Baked Cod Fillet
200g Cod Fillet
SQ Salt
SQ Black Pepper
Honey Glaze

Sauteed Wild Mushrooms and Scallop
30g Mixed Wild Mushrooms, Dehydrated
3pieces Large Scallop
Extra Virgin Olive Oil
Honey Glaze
Asparagus
Trout Caviar

Method:
For the pickled capsicum, mix all ingredients until fully dissolved, except the sliced capsicum. Then, add in the sliced capsicum, cover in air tight container and put in the chiller to marinated for 6hours.

Mix well the honey with the lemon in a small bowl, reserved.

In a small bowl, mix the olive oil and the truffle oil. Then add in the lemon juice and mix well, reserved.

Season the cod fillet with salt and pepper.Preheat oven to 200°C/392°F. Heat the pan and slightly pan sear the cod fillet. Transfer to oven-proof plate(wrapped with aluminum foil and little bit of olive oil),skin side down and brush with honey glaze. Bake for 20-25minutes, depend on the size of the cod fillet.

Wash and blanch the asparagus with salted water for 1minute, transfer to ice bath and reserved.

While baking the cod, 10minutes before it done, heat the pan with olive oil, sauteed the wild mushrooms. Then with the pan, sear the scallop with the honey glaze.

To serve, place the pickled capsicum and top with asparagus and the cod fillet. Divide and spoon a small portion of mushrooms on the plate and top with the seared scallop. Drizzle with lemon vinaigrette and some trout caviar.




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