Thursday, September 3, 2009

Trout Bourguignon

I am sure most people love Beef stew or Beef Bourguignon. However, what if you have other meat instead especially a Trout, Salmon, Seabass, Talapia, Sole, Catfish, Snappers, etc in your freezer? Dont worry so much, I am showing you how to make Trout Bourguignon, Chef Chong's way. The main thing of Bourguignon is the sauce char winery flavor. Yes, red, white or even sake is good, as long as there is a alcohol in it. Cooking is about fun and suiting your own taste buds.

Recipe soon to come.......

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