Today chef Gilles took the demo and practical and started off by completing the Kouign Amann started by chef Loic last week.
The dough had been frozen since last week and all that was left to do was roll it out again in sugar, fold it and roll it again in sugar, then roll out and cut into 2 inch sections. These were left to double in size, then baked until browned and cooked through. It was served with caramelised sections of apple.
Next were stuffed clams. Clams were steamed in white wine with mirepoix for a couple of minutes, then drained and picked from their shells. 2 clam meats were placed into opened shells, covered with a sauce made from the clam cooking juices and cream, and topped with a shallot, garlic, parsley, breadcrumbs and butter mix and browned under the grill.
Lastly was paupiettes of salmon with sorrel. Thin escalopes of salmon were rolled with a mousseline of scallops and lemon sole, flavoured with chervil, tarragon and chives. This was then poached and served with a sauce made from shallots, vermouth, white wine, fish stock and cream, then finished with sorrel leaves. It was served with some broccoli florets and some turned mushrooms.
In the practical we just had to make the salmon paupiettes. Not too hard but lots of points of technique to get right and this is one of the possible exam dishes. Plenty to practice here and very tasty. It was polished off within minutes of arriving home.