Comments on: TGRWT #4: Trout with peppermint and mustard sauce http://blog.khymos.org/2007/07/26/tgrwt-4-trout-with-peppermint-and-mustard-sauce/ - dedicated to molecular gastronomy Sat, 11 Oct 2008 22:44:26 +0000 http://wordpress.org/?v=2.5 By: Kookjegek.nl - Blog Archive » TGRWT #4 Round-up http://blog.khymos.org/2007/07/26/tgrwt-4-trout-with-peppermint-and-mustard-sauce/#comment-28016 Kookjegek.nl - Blog Archive » TGRWT #4 Round-up Fri, 03 Aug 2007 15:30:32 +0000 http://blog.khymos.org/2007/07/26/tgrwt-4-trout-with-peppermint-and-mustard-sauce/#comment-28016 [...] Trout with peppermint and mustard sauce (recipe) by Martin The sauce has a fresh, light tartness. Peppermint and mustard compliment each other very [...] […] Trout with peppermint and mustard sauce (recipe) by Martin The sauce has a fresh, light tartness. Peppermint and mustard compliment each other very […]

]]> By: Martin Lersch http://blog.khymos.org/2007/07/26/tgrwt-4-trout-with-peppermint-and-mustard-sauce/#comment-27156 Martin Lersch Fri, 27 Jul 2007 20:47:32 +0000 http://blog.khymos.org/2007/07/26/tgrwt-4-trout-with-peppermint-and-mustard-sauce/#comment-27156 barney: I agree! Throwing the mint in at a later point makes sense. Chad: Interesting recipe! Perhaps you'd want to write a post on it and join TGRWT #4? barney: I agree! Throwing the mint in at a later point makes sense.

Chad: Interesting recipe! Perhaps you’d want to write a post on it and join TGRWT #4?

]]> By: chadzilla http://blog.khymos.org/2007/07/26/tgrwt-4-trout-with-peppermint-and-mustard-sauce/#comment-27135 chadzilla Fri, 27 Jul 2007 13:53:38 +0000 http://blog.khymos.org/2007/07/26/tgrwt-4-trout-with-peppermint-and-mustard-sauce/#comment-27135 Maybe the heat aspect is also important for the mustard as it is a volatile flavor. Hence with classic sauce Robert, the mustard (like black pepper) is added or whisked in at the end. This combination seemed alien to me at first, then I realized that I already had a menu item in place right now that utilizes both. We serve an Indian spiced duck confit (it took a while to get the right balance in the Indian 'sand' to infuse the flavors during the salt/pressing stage of the confit) that is accompanied by a spicy brown raita. In the raita, the spicy brown mustard seeds are toasted, then ground up and allowed to 'ferment' in the yoghurt base for a couple of hours. The minced mint is added later to make a nice contrasting sauce to the salty spiced duck. A further sweet/sour element is added with a 2nd sauce of tamarind banana chutney (maybe I should have added parsley to this to qualify for 2 episodes of TGRWT). Just sharing thoughts.... Chadzilla Maybe the heat aspect is also important for the mustard as it is a volatile flavor. Hence with classic sauce Robert, the mustard (like black pepper) is added or whisked in at the end.
This combination seemed alien to me at first, then I realized that I already had a menu item in place right now that utilizes both. We serve an Indian spiced duck confit (it took a while to get the right balance in the Indian ’sand’ to infuse the flavors during the salt/pressing stage of the confit) that is accompanied by a spicy brown raita. In the raita, the spicy brown mustard seeds are toasted, then ground up and allowed to ‘ferment’ in the yoghurt base for a couple of hours. The minced mint is added later to make a nice contrasting sauce to the salty spiced duck. A further sweet/sour element is added with a 2nd sauce of tamarind banana chutney (maybe I should have added parsley to this to qualify for 2 episodes of TGRWT).
Just sharing thoughts….
Chadzilla

]]> By: barney http://blog.khymos.org/2007/07/26/tgrwt-4-trout-with-peppermint-and-mustard-sauce/#comment-27085 barney Fri, 27 Jul 2007 04:11:57 +0000 http://blog.khymos.org/2007/07/26/tgrwt-4-trout-with-peppermint-and-mustard-sauce/#comment-27085 Too much heat seems to scare off the nice minty volatiles. Maybe for the marinade you could use a tiny bit of mint oil (or maybe a vodka extract of mint or a rub with dried mint) and throw on some fresh mint at the end (like in a southeast Asian salad)? Still might not work, but you would at least have the fresh mint at the end. Too much heat seems to scare off the nice minty volatiles. Maybe for the marinade you could use a tiny bit of mint oil (or maybe a vodka extract of mint or a rub with dried mint) and throw on some fresh mint at the end (like in a southeast Asian salad)? Still might not work, but you would at least have the fresh mint at the end.

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