All the products used by Dominique Corby were forwarded by M2 Labo Co. in Kikugawa City, Shizuoka Prefecture, thanks to their intricate agricultural network supporting the producers and products of Shizuoka Prefecture!
Amago trout is a Red spotted masu trout in English and comes into two different sizes at Shimoyama Trout Farm in Shuzenji, Izu Peninsula, Shizuoka Prefecture!
The trout raised at Shimoyama Trout Farm are raised along wasabi water fields in Shuzenji, Izu peninsula in a totally organic environment!
Organic vegetables from Nagomi Farm at the foot of Mount Fuji!
Dominique had conceived the recipe as simple as possible and with other products from Shizuoka including organic vegetables from Nagomi Farm!
He also used fresh wasabi directly sent by Maru Ichi Fram in Utogi, Shizuoka City, whose plants were awarded the best wasabi in Japan Prize last year!
An international class was admiring products they saw for the first time!
Dominique had even prepared a collection of photos of the wasabi fields in Utogi for them!
The ingredients!
Dominique first seasoned the fish very lightly.
He grated and prepared wasabi for the sauce and the garnish.
He prepared a cream with shungiku/spring chrysanthemums, komatsuna and wasabi to which he added fresh cream later!
He then rolled the amago trout in filtered flour to cook them in meuniere fashion with olive oil and butter!
The fish were then poeled/sauteed carefully!
More organic vegetables were used for the garnish including Japanese long leeks, green broccoli, red broccolini, wasabi stems, radishes and so on!
Et voila!
Shuzenji Amago Trout sauteed Meuniere with organic vegetables and wasabi stems, shungiku, komatsuna and wasabi cream!
M2Labo Inc., VEGI PROVIDER, Sync Foods
439-0006 Kikugawa City, Horinouchi, 110-1, 102
Tel.: 0537-28-7721
Fax: 0547-28-7724
HOMEPAGE
LE CORDON BLEU Japan, Inc
150-0033, Tokyo, Shibuya Ku, Sarugaku Cho, 28-13, ROOB-1, 1F
Tel.: 03-5489-0142
Fax: 03-5489-0052
Dominique Corby on FACEBOOK
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