Chef Alex Trim

Fisherman’s Pie

For the potato:
4 russet potatoes
4Tbsp salted butter
3 egg yolks
Salt & White Pepper to taste

For the filling:
2 small leeks
1 shallot
1/2 a fennel bulb
8 brown mushrooms
5oz salmon
10oz white fish (I used cod and snapper)
2Tbsp AP flour
2Tbsp butter
1Tbsp neutral oil
1Tbsp chopped dill
1Tbsp chopped parsley
1.5 cups whole milk
0.5 cups heavy cream
Salt & Pepper to taste

Avocado Croissant ASMR

Steak and Brie pasta

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2 6oz filets
3Tbsp butter
2Tbsp AP flour
2 cups whole milk
4oz sliced mushrooms
5oz Brie cream
1/2lb dry pasta
2Tbsp fresh thyme
1/2 yellow onion sliced
Chopped parsley for garnish

-Cube and season beef with salt and pepper
-Sear beef in neutral oil until browned, remove from pan
-Add butter, onion and mushroom
-Cook until browned, add flour
-Cook for 2 minutes stirring, then add milk a little at a time stirring constantly
-Add thyme and simmer 5 minutes
-Add Brie cream and stir until smooth
-Cook pasta
-Add pasta, beef, and parsley, stir well.
-Season to taste, serve immediately
-Enjoy