Chef Loic took us for the demo again today with recipes from Normandy.
The 1st was fillets of sole with cider, mussels and shrimps. Dover Sole was skinned and filleted, poached with chopped shallots, cider and fish stock. The stock was finished with cream, mussels and little shrimps.
The chef then made veal cutlets with apple and cream. A 4 cutlet rack of veal was browned then roasted in the oven. Sections of apple were caramelised for the garnish. The apple trimmings were sautéed in butter, deglazed with calvados, simmered with cider and chicken stock, reduced and finished with cream and sautéed mushrooms and shallots. The veal was cut into cutlets and served with the apple sections and sauce.
We got to taste the veal and sauce and both were really good. Unfortunately we wouldn’t be making this in the practical 😦
Lastly the chef prepared a dough for Kouign Amann, a caramelised butter cake which is a speciality of the region. A dough of flour, water and yeast was made and left to rise, punched down and rolled out. A slab of butter was placed in the centre, the dough folded over, the dough folded in 3, turned 90°, rolled out, folded again refrigerated for use in the next cuisine lesson.
In the practical we only made the sole dish. Not hard and tasted good, even though I had a bad mussel which slightly tainted the sauce.