Chef John took us for the demo today and made a dover sole and crayfish timbale with champagne sauce.
The timbale mould has a layer of fish mousse at the base (which becomes the top on turning out), the sides are lined with a dover sole fillet, the centre is filled with crayfish tails and crayfish sauce and it is topped off with more mousse. It was cooked in a bain marie and served with a champagne sauce with dots of crayfish sauce. When the timbale is cut open, the crayfish sauce inside runs out.
Next today was this term’s patisserie wine lecture which was 3 hours of tedium. We have 1 or 2 wine lectures each term and they have all been utterly boring and I have learnt nothing from them.
Considering we have a wine lecture and a cheese lecture each term and the cheese lecturer is so passionate and knowledgable and makes the subject so exciting, it’s quite amazing how dull the wne lectures are. Pity the lecturer doesn’t go to the cheese lectures to see how it’s done.