Today we did Snapper and I remembered to take pictures!
This is one of my favorite classmates K. If you'll remember she made the tasty Mixed Fruit Buckle dessert at the Mardi Gras Buffet last semester. As you can probably tell, she's more comfortable with fruit than she is with the snapper.
This is the snapper with it's head collared and it's guts pulled out.
And this is the snapper with the fillets removed. Fun, huh?
With the fillet we made Sauteed Snapper with a Melange of Baby Vegetables and Fish Consomme. I wasn't especially happy with the plating of the dish but Chef Brown said it was perfect.
Our second dish was Seared Scallops with Orange Buerre Blanc Sauce.
Our second dish was Seared Scallops with Orange Buerre Blanc Sauce.
I really wanted this dish to come out great because every chef needs to be able to do a great job with scallops. They are a very popular starter. I nailed it. Chef Brown said the scallops we cooked perfectly and the sauce was well done. I actually went home and made this dish for my roomies Travis and Josh and they both loved it was well.
No comments:
Post a Comment