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.