its easy enough to create great dishes with unusual exotic and often expensive ingredients, its considerable harder and challenging to make great dishes with simple ingredients cooked in unusual ways.... such as Moroccan cuisine and the use of a Tagine....a unique clay braising device. (Internet stock photos)
Likewise on the curry Pete......I recently got a book from the UK...."The Curry Secret, how to cook real indian restaurant food at home by Kris Dhillon. Its so simple I actually dont believe it. Theres just one base sauce and then a few additional spice depending what the recipe is. Compared to what Ive been doing, grinding, pureeing, tempering roast spice this that and the other all based on traditional indian cooking. One simple sauce sounds nuts. Still haven't tried it yet though
I understand the shortcuts...use them all the time, like those potato cakes above were browned and par cooked as shown at 3.00pm....first order came in at say 6.00pm and a cake was finished at the same time the halibut was cooked for the order. Those Potato Rosti's take a good 10-15mins or so to get to that golden brown and more to cook all the way through. You cant do that in service unless you have 20 cooks in the kitchen. I have 5 including myself.
Heres a link to the best "Indian Butter Chicken" I found so far....
I try to use yogurt when the recipe calls for cream.
Seren that Trout sounds really good!