Chef John took us for the last demo of my time at Cordon Bleu and demonstrated a couple of dishes that we wouldn’t be cooking as the practical correspondng to the this demo would be our cuisine exam.
The 1st dish was seared peppered lamb with pressed tomatoes, goat’s cheese and pommes maxine.
Next was a Salmon Coulibiac, which is fillet of salmon with chopped boiled egg, mushroom duxelle, creamed onions and saffron rice, wrapped in crepes and then brioche and baked. It’s a bit like a beef wellington, but with fish and brioche rather than beef and puff pastry. It was served with a dill sauce.
Today we had a couple of demos with a practical in between.
Chef Eric took us for the 1st demo and the practical following.
He made 2 dishes: beef tartare with pommes gaufrete (waffle cut potato crisps) and a leaf salad
and, the dish we would be making in the practical, grilled sea bass with tomato, black olive and preserved lemon
In the practical it seemed to me that the sea bass dish contained a lot more courgette than tomato, black olive or preserved lemon, but it wasn’t difficult and went well.
Then we had a demo with chef John who also made a couple of dishes.
The 1st was chilled pea soup with cream and truffle parfait
and the 2nd was Lamb Duo, potato fondant and red lentil purée.