Yes it's me again......
So my flatmate's dad caught a nice piece of trout; locally may I add, it was then smoked and given to us nicely filleted. Here is one of the fillets:
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So I decided to make a Bearnaise sauce. Now I've made Hollandaise before but not Bearnaise, there's not much difference in the technique just the ingredients. So here's how I did it
For the reduction:
2 tbsp white wine vinegar
150 ml dry white wine
1 tbsp chopped tarragon (I used dry tarragon)
A couple of shallots, finely diced
For the sauce:
2 egg yolks
200g butter, melted
So first of all I put the butter on a low heat to melt down gently:
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In the meantime I chopped up the shallots:
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and separated two egg yolks:
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I then put the shallots, white wine vinegar, dry white wine and tarragon into a saucepan on a medium heat
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and simmered gently until it was reduced to about 3 tbsps:
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I prepared a saucepan of simmering water and rested a metal bowl on top so that it didn't touch the water. In the metal bowl I beat the egg yolks until they were doubled in size and fluffy then whisked in the tarragon and wine sauce.
Now it's time to add the butter. But before you do that you need to scrape away any foamy butter from the top. You only pour in the clear liquid. Take the bowl off the heat and whisk in the butter by pouring it in little by little until you have used all of the clear butter.
And there's the Bearnaise sauce:
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It was slightly too thick for my liking so I added a few drops of water and whisked it in until I had the right consistancy.
To go with the fish and Bearnaise sauce I boiled up some Charlotte potatoes:
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and then put them in the oven roasting them in Duck fat for flavour:
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I also prepared some Asparagus, drizzled them in Olive Oil and Paprika powder:
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and roasted them in the oven
Oh and the fish I decided to dust it with seasoned flour and pan fry them:
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Omnomnomnom
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Became a student about 2 weeks ago, I have actually done some proper cooking. The rooms are shit though, by the evening I have to have like 4 layers on + a dressing gown because we have single glazed windows with unsealed frames and they don't turn the heating on 
That's mainly why I have the pile of junk food there, when I'm that cold I can't be bothered to move and get cold.
how are you alive?
I can make a tomatoe sauce and I do have a tin of chopped tomatoes, but dolmio is easier at the moment, I got it on offer when I was hullicinating and ill, so I need to finish it off 
