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Peter Creasey

Peter Creasey
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. . . . Pete
 
The trout was perfect in this case. When we do trout at home, we never sous vide and it is never tough.

The Niepoort Vintage Port '06 showed beautifully in every respect. The only problem in my case was that I was ready to wind down my wine consumption; thus, I only had a few sips of the Port as I still had some of the Corton left which, as expected, was world-class and not-to-be-missed. I opted for the Corton rather than the Port (an easy decision in this case).

. . . . Pete
 
originally posted by Jeff Grossman:

How was the Mortet? He was really oaky back a while ago and I haven't had one since.
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Under Arnaud Mortet the wines have not been especially oaky (and already his dad had reduced it in his final years).
 
originally posted by Jeff Grossman:
I can certainly agree with your choices.

How was the Mortet? He was really oaky back a while ago and I haven't had one since.
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No longer a lumber yard and greater purity rather than exaggerated extraction.
The 2016s were lovely.
 
The Mortet Gevrey-Chambertin Lavaux St Jacques 1er Cru '13 was an excellent pairing with the cheese course and I agree with the prior comments about its make-up. As delicious as it was, it suffered from having to follow the Corton which was extraordinary and extra pours of the Corton kept my rapt attention rather than the Gevrey and Port.

. . . . Pete
 
When sous vide works with fish or anything else for that matter it’s not a question of softening the main ingredient but the textural changes and the delicate cooking that becomes possible/easy.

I love what it does with salmon, hate it with tuna. Never tried trout. Fish is something you have to be very careful not to overcook with sv or it becomes mushy.
 
Jay, yes, what you say is what was going through my mind. The culinary staff obviously knew what they were doing as I would never have guessed it was done sous vide. It seemed totally normal (as though sauteed) which means excellent.

I'm not usually a fan of adding crab to fish courses; however, in this case, it was a very light treatment with just a few nice-sized pieces of lump crab which were a nice accompaniment or they could easily have been eaten alone or moved moved aside.

. . . . Pete
 
There are many different kinds of trout belonging to different genus and species so I doubt one-size fits all on the question of SV. And as far as I know, and someone correct me if I’m wrong, “Red Trout’” is not the normal common name for any of them. It was probably Arctic Char, so I could see that surviving SV. I bet Sea Trout could too. OTOH I’m skeptical of SV Rainbow or Brook Trout.

Joe Cz is a freshwater fisherman. If he’s lurking, maybe he could weigh in.
 
Red trout is a variant found in ID and CO. It’s flesh is indeed salmon-colored but it’s a smaller salmonid and a freshwater fish. Since the coloration I’d salmonella n flesh comes from a pigment (astaxanthin) that is present in the fish’s diet of shrimp, I don’t know if the red flesh of the trout arises similarly or is added to their diet by humans.

Mark Lipton
 
originally posted by Jayson Cohen:
What genus-species is it? I did a quick search but didn’t find it.
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it appears to be farm-raised Rainbow trout. As stated above, I have my suspicions re the color.

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Mark Lipton
 
originally posted by MLipton:
originally posted by Jayson Cohen:
What genus-species is it? I did a quick search but didn’t find it.
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it appears to be farm-raised Rainbow trout. As stated above, I have my suspicions re the color.

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Mark Lipton
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That just makes me suspicious. I don’t think we know what fish Pete ate SVed.
 
originally posted by Cole Kendall:
Or something like this: https://divinefishandmeat.com/product/trout-rainbow-ruby-red-boneless-fillet/

"Ruby red trout is essentially farm-raised trout fed on either small crustaceans (shrimp and crawfish) or naturally colored fishmeal. As a result, the trout’s flesh turns a salmon-like reddish pink and acquires a subtly different flavor.:

Naturally colored fishmeal is the breakfast of champions!
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That fish meal I’d bet my last buck is what’s fed to every farm-raised Atlantic salmon sold in N America, Cole. The “natural coloring” is the astaxanthin I metioned above. About 20 years ago I was given a contract by Cangro, the largest Canadian fish farming operation, to make astaxanthin more cheaply than the stuff they were buying from Hoffman Laroche at the time.

Mark Lipton
 
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