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

Posts tagged ‘monkfish stew’

Day 83 – Languedoc Rousillon – Thurs 17th May

Today chef Gilles took us for the demo again and cooked 3 dishes.

The 1st was monkfish stew flavoured with saffron and finished with aioli (intensely garlic mayonnaise).

Next he cooked squid with a pork stuffing, braised with tomatoes and espelette pepper.

Lastly he made a dessert of iced nougat with strawberries, raspberries and raspberry coulis.

Tag Cloud