Last week was fishy week at culinary school. Generally the extent of cooking fish I go to involves just grilling salmon or pan-searing tuna, so these were all-new techniques. And the idea of filleting a trout with anything other than a swiss army knife was a learning experience…. see, the things you learn in ‘pastry school’? (on that note, I got my schedule for next term: I get intro to baking, intro to pastry, and two lecture classes. Yay for TWO kitchen courses from now on!!)
Here’s what we cooked up last week:
Red Snapper en Papillote, served with a Potato Aioli and baguette
(this was a fillet of red snapper, topped with a dab of basil butter for moisture, sitting on a bed of julienned bell pepper, zucchini and leeks, baked in a paper envelope. Keeps it super moist and delicious and so so easy!. The ‘potato aioli’ is essentially garlic mashed potatoes with oil in it…a bit weird, supposed to be a dip for bread. Odd. But tasty.)
Poached salmon with bearnaise sauce, on summer squash ‘noodles’
(Salmon poached in court bouillon – a flavourful, acidic type of broth – served with a tarragon-infused sort of hollandaise, on a bed of sauteed leeks, zucchini and squash.). Our salmon was overcooked, but it looked yummy.
(this is super easy: fillets of sole, seasoned with S+P. Make a sauce of sauteed mushrooms, butter and shallots. Gently role up the fish, place on top of mushrooms, and pop ‘er in the oven covered in buttered parchment for 8 min.
Take fish out, reduce liquid a bit to make sauce. Easy peasy.) I don’t know the deal with the name – “Bonne Femme” means “good girl”, doesn’t it?
Panfried Trout Meuniere, served with cauliflower au gratin and pommes nature
(This is actually way better than it looks, esp. as i forgot to take the photo until after presentation. It was panfried in butter till crispy, topped with a lemony, capery sauce. Yummy. The sides, however, were ‘meh.