We had lots of seafood in the kitchen tonight, and we all turned out some pretty nice dishes. Last night we did the butchery of a cod fish, which I was not excited to see, because that meant we had to clean it. But I did get help from Chef Dan, (Thanks Chef!), so it wasn't so terrible. He has a great way of making things simple, easy, and fun.
And tonight we cooked it all. We had salmon, cod, shrimp, and scallops. I was most excited to make my attempt at a seared scallop. The scallops were beautiful to begin with, and they look so beautiful on the plate. I got a great sear on mine, but I did just overcook them unfortunately. But pretty good for my first time, I think! And our salmon mousselines were pretty gorgeous as well.
Everything else on the menu tonight went smooth and fun. We made quinoa, (one of my favorites), and what I thought was going to be a yucky fish fumet sauce, turned out to be really delicious.We had asparagus, and got to make some gorgeous little saffron potato Parisiennes, (another one of Chef Dan's brilliant ideas!).
And I am sad to say that this is our last week of production in the Culinary Foundations III kitchen. Next week is finals week, and then we are off to begin a new course... pastry!! I am kinda excited about that, but our next chef has some big shoes to fill. And I love the fact that this class was the one class I thought was going to be terrifying, and it has turned out to be my favorite class so far. It's been a ton of fun and I feel that I have really learned a lot and overcome some hurdles. Now if I can just get through finals week with flying colors, I will be a happy girl!
Plate 1- Salmon Escallops stuffed with Cod Mousseline, Quinoa Pilaf, Braised Asparagus, Fish Fumet Sauce. Plate 2 - Seared Scallops, Butterflied Shrimp, Cod, Provencal Sauce, Saffron Braised Potato Parisiennes,Garlic Aioli and Crostini. Enjoy!