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.