Garnish-Gruyère Cheese Tuiles
Over the years the meaning of garnish in regards to cuisine has shifted. By definition, to garnish something is to add visual appeal or impact, and in the case of a plate of food it’s meant to give it that extra zing. So I guess the curly parsley, paprika dust or random lemon wedge has been what we’ve come to know as garnish? Really! So here we are in the year 2009 and garnishing, at least in this neck of the woods, has become synonymous with things that not only boost the visual appeal but add flavor as well.You might hear a cook say that they’re going to garnish something with a sauce or something else that was made specifically to compliment a dish. I got to thinking about how the modern day garnish has been overlooked as an innovative move towards edible finishes. It’s been really nice to see an oven dried tomato or a soft boiled egg take the place of the lonely wilted parsley.
For the trout dish we do here at H.O.G the gruyère tuille not only adds a nice crunch but an earthy, salty flavor component that bounces nicely off of the smoky trout, acidic tomato sauce and creamy egg. This garnish would be dynamite for a lot of dishes. It can even be the base of a canapé. The tuille is easy to make and makes a big statement. Give it a try and let me know what you think.
Happy cooking! Stephen, Hands On Gourmet
Find the full recipe for our Cedar Plank Trout with Warm Leeks, Greens, Soft Boiled Egg and Sun Dried Tomato Vinaigrette here. It is one of the highlights of our 5-course Alsace menu.
Gruyère Cheese Tuiles
3 cups of grated gruyère cheese
fresh ground black pepper
Preheat oven to 325 degrees. Spread grated cheese out on a parchment lined baking sheet, sprinkle with some black pepper and bake until the cheese melts and begins to brown. Remove from pan and allow to cool to room temperature to crisp up into a tuile.
I love what you said about “edible finishes.” Sure makes me think differently about the final touches. Man, this trout looks like a fancy restaurant meal. But after a quick glance of the recipe, actually looks doable for a novice like me. THanks for sharing your pro secrets
One thing… no cedar plank in this house. Is it essential for the right flavor?
Comment by Caroline — April 22, 2009 @ 7:39 pm
Oh your eggs! Perfect. Where are they from? Local?
Comment by EB — April 23, 2009 @ 8:11 pm
Caroline-cedar plank is not necessary. for a smoky flavor you can season the fish with a little of smoked paprika.
EB- yes the eggs are local. after much debate between organic local and the other ones
the local eggs won out for flavor, texture and the lack of sulfur.. that one was a huge difference
Comment by Stephen — April 24, 2009 @ 9:43 am
Wow. Who knew something so fancy-looking could be so easy to make? I’m definitely going to try these. Thanks!
Comment by newbie — April 27, 2009 @ 11:01 am
We started keeping our own chickens because the texture difference is amazing on the eggs.
I really enjoy your blog, I just started mine. However, if you’d like to exchange links I’d love to.
Thanks,
Sarah
Comment by Sarah — April 29, 2009 @ 12:40 pm