Zheng Ke quickly boiled the trout in the pot, then picked up the serving fork and serving spoon and fished out the trout.

Because it is not in the pot for a long time, the meat of the trout still has some toughness and is not loose.

Zheng Ke laid the trout flat on the plate, pointed the fish belly to himself, picked up the kitchen knife to break the skin, and slowly peeled off the skin.

Mena blinked, and his usually cloudy gaze immediately brightened.

Just now, Zheng Ke's cooking skills when cooking pebble goose gizzards have already made him impressed with Zheng Ke, and that kind of control of firework has fully expressed Zheng Ke's cooking skills - not just a chef...... No, not everyone can cook that effect, even if they are geniuses.

And now, just from Zheng Ke's wielding of the knife, it is not difficult to see that his knife skills are very skilled, and more importantly, from Zheng Ke's current operation, Mena also guessed the dishes that Zheng Ke wanted to cook.

This dish has certain requirements for knife skills, especially in terms of knife accuracy, which many young chefs cannot master.

What kind of French food can a chef who specializes in Chinese cuisine cook?

"Uncle Mena, the dish Zheng Ke wants to cook should be rippling trout, right?" asked Nagi Cherrea Aurora curiously.

"I guess you can see that?" Mena looked at Nagichelle Aurora in surprise.

"I've eaten a lot of food, so I know a lot about them. Nagicella said with a chuckle.

"yes, that's the dish. Mena bowed slightly and asked Zheng Ke in front of him, "How did you think of cooking this dish?"

"Do you mean the rippling trout?" Zheng Ke raised his head and looked at Mena curiously.

"That's right. ”

"Oh, because it's so easy to do. Zheng Ke said casually.

"Simple? huh...... You're the first young chef I've ever met to say that water-ripping trout is simple. Manfred sneered.

"Huh, what level are the young chefs you have seen?" Zheng Ke looked curious, and Manfred's face suddenly turned like a red cloth.

Nagi Cheret Aurora covered her mouth, almost laughing.

However, she felt that Zheng Ke's words had a certain exaggeration, and it was not easy to cook a high-quality water-wave trout. This dish is particular about knife work and heat, and it is not something that can be cooked by just one person.

If Zheng Ke was cooking Chinese food, she might be able to understand, but Zheng Ke was cooking Western food this time.

After calming down, Nagi Cherle Aurora was also a little worried about Zheng Ke.

"Why do you think it's simple?" Mena was in a different mood, and even admired Zheng Kelai a little.

If a young chef doesn't even have self-confidence and arrogance, he will definitely lose these things when he becomes a chef.

"Because you can make this dish with basic tools, you don't need extra utensils, spices, or even pans, which very few dishes do. ”

After Zheng Ke removed all the skin on both sides, he put the whole fish on the plate, pressed the fish with his left hand, picked up the kitchen knife with his right hand, and cut it from the tail to the head.

The whole action was done in one go, and the trout split in two from it and was completely broken.

Pretty!

Mena saw Zheng Ke cut the trout cleanly, the section was smooth and neat, and it was obviously a one-knife cut.

It is really not easy to feel the main bone of the trout and accurately separate the upper and lower pieces.

"I remember that most chefs use fish knives, but you just use chef knives. Mena said curiously.

A fish knife is a knife specially used to cut fish, with a slender blade, which makes it easy to remove fish bones and at the same time easy to cut fish meat into thin slices. Most people are not sure about their knife skills, so they will use this kind of kitchen knife.

"I know. Zheng Ke wiped the sweat from his forehead, "But I have to deliberately look for it, so I feel a little troublesome." In Huaxia, many times, chefs use only one knife to handle the ingredients. ”

Mena nodded slightly, in the years of a thousand, he deliberately went to Huaxia, and he also admired Huaxia's knife work very much.

If that's the case, then that explains why you're saying it simply. Mena stroked the beard at the corner of her mouth and chuckled.

Seeing that Mena no longer asked, Zheng Ke also dealt with the trout in front of him again.

The three trout were cut open in turn, and after the main bones were removed, Zheng Ke arranged the tail and meat again, just like a whole fish.

Then, Zheng Ke mixed butter and lemon juice to make a sauce, which was placed on one side of the plate, and the boiled vegetables were used as a decoration and placed around the plate.

"Teacher, the dish is ready, please use it slowly. Zheng Ke put three plates of rippling trout in front of the three judges.

This water-popping trout has no extra seasoning, and the only condiment is the sauce on the edge of the plate. The deliciousness of the fish depends entirely on the taste of the fish itself, as well as the butter lemon sauce.

Mena picked up a knife and fork, gently slice the fish, and put it in his mouth.

The breath of the river quickly dispersed in the mouth.

A brook flowed past Mena, and the fish jumped out of the water, and at the highest point in the air, made a bow, and then fell quickly into the river, splashing down on his face, making him feel cool and pleasant.

This feeling, like a trout dancing in its mouth, transmits its pleasure to Mena in a steady stream.

A breeze pierced through Mena's clothes, blowing onto his body, gradually merging into his body.

"It's delicious! The delicate fish melts in your mouth, and the deliciousness of the fish is completely bloomed against the backdrop of potatoes, onions, and celery. Eventually, the flavor takes hold of the taste buds and leaves one completely unable to extricate themselves. Mena's face was filled with happiness, and even the wrinkled face was flushed with a ruddy glow.

"After the trout is put into boiling water, it is quickly boiled and quickly removed, so that the meat still retains its own delicacy and mellowness. Then, the exquisite knife work divides the trout in two, which not only ensures that the trout has an excellent appearance, but more importantly, the damage to the meat is very small...... It's delicious. Unexpectedly, your French food is also excellent. Nagi Cheret Aurora looked at Zheng Ke in surprise.

Zheng Ke smiled slightly when he heard Nagichere Aurora's approval.

Manfred chewed the fish carefully, especially the trout before and after dipping it in the sauce, and the two completely different sensations made him feel unusually delicious.

"If you just eat trout, the slight sweetness and softness of the fish give people a sense of tranquility from the heart, and when I dip the sauce and try the fish, the mellow flavor of butter and the unique fragrance of lemon juice make people hungry and want to eat the whole dish in one bite!