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!
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!
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
LE CORDON BLEU Japan, Inc
150-0033, Tokyo, Shibuya Ku, Sarugaku Cho, 28-13, ROOB-1, 1F
Dominique Corby on FACEBOOK
RECOMMENDED RELATED WEBSITES
So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pie
rre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,
Must-see tasting websites:
-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery
Non gastronomy must-see sites by Shizuoka Residents
HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City