I'm studying the Grand Diplome at Cordon Bleu in London

Archive for 09/08/2012

Day 131 – Lemon sole with chorizo crust, Bream in salt crust, spiced fried eggs and another mystery basket – Thurs 9th August

Today we had 2 practicals with a demo in between.

We started with cooking the lemon sole with chorizo crust demonstrated yesterday. The sauce is made from chopped small green crabs, brandy and a little cayenne and is very strong and rich. The frog’s legs garnish were breadcrumbed and fried and taste of nothing. If they were something with a wonderful flavour I could understand why we might cook them, but as they taste of nothing, I can’t see the point of spending so much time preparing and cooking something so tiny.

Next was a demo from chef Eric who cooked a couple of dishes.

The first was a soft-boiled egg, shelled and breadcrumbed in gingerbread crumbs, deep-fried in clarified butter and served with Bayonne ham and rocket with a red wine and shallot vinaigrette.

Next was a sea bream which was cooked whole in a salt crust.

The crust was opened, the fillets removed from the bones and served with avruga caviar, bok choy and chive oil.

Lastly we had another mystery basket.

We  were given a list of ingredients from which we had to create and cook a dish. I confited sea bream fillets in olive oil, made some parsley green pasta and served it with asparagus spears, broad beans, sprouting broccoli and a lime and olive oil vinaigrette with diced tomato.

Day 131 – Croquembouche and Lemon sole with chorizo crust – Wed 8th August

Today we started with a pastry technical with chef Nicholas. He started a croquembouche by making the choux buns and the nougatine bases which he decorated with royal icing.

Next was a demo from chef John who made fillets of lemon sole with a chorizo crust, green crab sauce and breadcrumbed frog’s legs, garnished with crisp puff pastry and chorizo oil, which he plated in a couple of ways.

Lastly we cooked the pigeon breast and foie gras wrapped in cabbage which was demonstrated last week and was very tasty indeed.

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