Now I've never been a big fish lover - too much effort for little reward but I did find today very rewarding and once again have had my opinion altered.
The morning started with another partner swap, so it was "goodbye" to Kris and "Hello" to Jan! The first job was to make sweet pastry ready for us to use on Monday. I'd never made pastry so went at it with much relish! The result wasn't half bad but I guess, the proof will be in the pudding. I wonder how many more cliches I can get in tonight? All the mixing was done by hand so by the end my arms were ready to drop off! No golf for me this weekend.
Todays menu was healthy Plaice goujons with tartre sauce, Seafood Bouillabaisse with saffron and vegetables followed by Vanilla creme brulle that we had made on Monday or was it Tuesday?
After a brief demonsration by Phil, we attacked our plaice, black bream and monk fish tails ready for our lunch! It's a wonder I still have all my fingers, sharp knives and slimy fish are a recipe for disaster - I escaped unscathed, unlike my plaice fillets, bream fillets and monk fish tails which sat neatly on a plate ready be cooked.
The deep fried plaice goujons were brilliant and dipped in my home made tartre sauce, tasted delicious- yes, those egg yolks had taken another beating! The Bouillebaisse, a French speciality, was made from our prepared seafood stock which involved smashing crab, lobster shells and anything else that came out of the sea, small fishing vessels, anchor chains etc, in a pot and then simmering for an hour, straining and then putting into that liquid our fish, mussels and tiger prawns! Yum yum!An end to a fantastic week, so much information, so many valuable tips, so much food, so many new ideas, great kitchen gadgets, first class teachers. Can't wait until next week - in the meantime, I may get some practice in this weekend!
Next blog Monday!
Great Goujons!
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