Chef David took us for the demo today and chef Loic for the practical that followed.
He prepared 2 dishes of which we were to cook only the 1st in the practical.
The 1st dish was red mullet which was scaled, gutted and filleted, then the scales stuck back on for cooking. Ok, not the actual real scales (which, on a red mullet, are about the size of your fingernail) but overlapping circles of thinly sliced potato, arranged to look like the scales of a fish. The fillet was pan fried and served with seared scallops, a broccoli royale (broccoli set custard) and a Noilly Prat, saffron and butter sauce.
In the practical we had to scale our fish and the scales go everywhere!
Next the chef prepared a dessert of poached pineapple bar, white chocolate and coconut mousse with mango and pomegranate compote.
The pineapple and mousse were layered with caramelised filo sheets and topped with toasted coconut flakes.