Today we had 2 demos from chef John, both using seafood and veal, with a practical in between where we did a lot of mise en place for the dinner we were giving the following day.
In the first demo chef John prepared a couple of dishes. The first was Roasted scallops with cauliflower pureé and cumin foam.
Then he made veal loin with vegetable spaghetti and soufflé potatoes.
In the 2nd demo he made a mixed dish of seafood with seared tuna, fresh oysters, herb crusted poached salmon, monkfish cooked in blackening spices, steamed clams, tuna tartare, and salmon and monkfish ceviche and presented it on 3 different plates.
Lastly he made fillet of veal with spring vegetables.
Today we had just 2 demonstration classes and no practicals.
The 1st was on more flatfish, brill and plaice, and also trout:
The brill was cut into steaks, still on the bone but skinned, was poached in milk and served with hollandaise sauce:
The plaice was filleted, cut into goujons (finger sized pieces), breadcrumbed, deep fried and served with aioli.
The trout was also filleted, but pan fried in a little butter, topped with almonds and served with boiled, turned potatoes and a beurre noisette (nut brown butter).
The 2nd demo was on shellfish.
The chef demonstrated moules mariniere (mussels in white wine), dressed crab and oysters. There were 2 different types of oysters, native and rock oysters:
The mussels were cleaned of barnacles and beards and then cooked over a high heat with shallots and white wine for a few minutes until they open their shells.
The crab was boiled, cooled and the meat removed which is a very fiddly job. Mixed with a little mayonnaise, it was then put back into the empty shell and decorated with chopped boiled egg, sliced olives, anchovies and parsley.