The past three days we kept the theme of cooking fish. After last week’s fish cooking with chef Antoine, this week we were working with chef Sebastian and saw how some of the same things can be made different ways. It was also an important week to practice our turning technique with potatoes, every day turning potatoes and boiling them, I do feel the practice is oozing in and today I do it faster and prettier outcome. I have the feeling my fingers learned the motion rather than myself and if I go out of focus for a second I mess it all up. All the sauces are also a bit repetitive but these are the building blocks for future cooking so doing the same sauce 3 times will not hurt. We also cooked fish stock (Fumé au poisson) almost every day so that now we know it by heart. Reaching to the end of the week my fingers are a bit smelly and small, almost invisible little cuts all over them, probably from cleaning the fish. I really feel my basic skills are getting better still days don’t get easier, but even more challenging: more tasks every day, trying to finish as fast and efficient as possible , always thinking what’s the next step. Oh well, I really like fish. Every time we finish a dish, I taste it and it’s always very good. The fish, the sauce, the whole combination and the garnish. Even the potatoes are too tasty and I have to get rid of them because they’re really not worth eating 🙂 I must admit, turning them does make them taste better!!
Mardi: Poisson Portions, pochés a la court mouillement – Fish portioned and poached in shallow stock and garnish.
1. Filet de limande bonne femme
2. Pavé de lieu Dugléré
Mercredi: Poissons cuit a la vapeur – Steamed fish.
3. Rouleau de truite au Gewurztraminer (should have been Riesling but we were out)
Turning the champignon as a decor, I tried 5 times and failed but chef makes it look so easy:
After that we had the sauce which I don’t have a picture making of it, but it involves the stock we made, a reduction of the wine and cream once again.
Jeudi: Poissons Panés et Sautés – Breaded and shallow fried fish
4. Filet de merlan médcin, sauce béarnaise
5. Truite grenobloise
Wow that was a lot of fish in one week. I did have fun but it wasn’t easy.