Our first dish was Sauteed Pork Chops with Carmelized Sweet Potatoes, Bacon, Braised Italian Kale and Romesco Sauce. Romesco sauce is used like ketchup in Spain and Portugal and is a very tasty and spicy sauce. It contains Ancho Chiles, Garlic, Almonds and Tomatoes. Chef Brown said my dish was perfect.
The second dish was Sauteed Roquefort-Stuffed Pork Chop with Savory Swiss Chard Bread Pudding with Wild Mushroom Ragout.
I made the Savory Bread Pudding with my partner for the week Stephanie. She's an awesome partner. I had never made a Savory Bread Pudding before and it was interesting. Chef Brown again thought everything looked and tasted great but this time he thought the ragout was very tasty but a bit too thick. I kinda liked the way it was presented but who am I to disagree?
Day 34 and we finally get to fabricate fish! I was planning on taking pictures of the whole process but of course in the heat of the lesson, I totally forgot. No worries though, on Day 35 we fabricate snapper so I promise to show you all the fun stuff then.
The first dish was Sauteed Sole with Fava Beans, Green Garlic, Caperbearries and Aioli. Fava beans are very similar to lima beans except they are a little more difficult to prepare. Besides pulling them out of the pod and then you blanch them and then you remove the outer casings of EACH bean. A very hands on preparation and that's why restaurants will charge you more for them.
My fillets were a little on the small side so they kinda got lost in the sauce. Chef Brown thought everything again tasted great but he wanted to see more color on the fish.
Next up Sauteed Sole with Potato and Artichoke Gratin, Spring Onions and a Fines Herbes Beurre Blanc.
Fines Herbes are always Parsley, Chevril, Chives and Tarragon. This dish came out tasty as well but Chef Brown wanted even more color on the fish. I felt it was such a delicate fish that too much color would over power the taste of the sole but tomorrow when we do snapper, he's gonna get color.
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