Today was the start of fish. Chef Eric took the demo.
He cooked 2 dishes: a grilled dover sole and sole bon femme, which is one of the dishes that could come up in the exam.
First, the dover sole. This was simply trimmed of fins, the roe removed and skinned. Then marinated in lemon, herbs and olive oil and grilled whole. Once cooked, the fillets were removed from the bone and served with a remoulade sauce, which is mayonnaise with anchovy, mustard, capers, gherkins, onion and parsley.
Next was sole bon femme. This is pretty similar to the chicken fricassée last week, in that both are in a mushroom cream sauce and have the same vegetable garnishes. The difference, of course, is that one is fish, the other is chicken and the stock is fish or chicken respectively.
The sole had to be cleaned and filleted and the fish bones and trimmings used to make the fish stock. Once made, the fish fillets were braised in the stock, with shallot and mushrooms and then the stock reduced to make the sauce.
The prac today was with chef Neil again! That’s 3 in a row and far too much time lost listening when we could have been cooking.
We were making the stuffed chicken breast. I’ve dismembered lots of chickens and made similar mousses, though with fish rather than chicken, in the past so this went pretty well. Tasted very good too. Even the tomato sauce, which tasted better the more butter I added.