Today’s cooking was ‘intense’, I mean that in a positive way as we must have been in the kitchen for about 6 hours, priceless when you have a Michelin starred Chef on hand to tutor and guide you through the most delicious (and visually stunning) dishes.
Sounds simple from the description but the reality was completely different! Removing skin, discarding scrappy bits and prepping two beautiful fillets, learning more knife skills on the way it was a great experience.
The Monkfish was to be served with seasonal vegetables (Fennel, Spring Onions, Broad Beans, Carrots and Artichokes) and a rich sauce, enhanced with some Garlic, Squid Ink and Olive Oil which you can just see in the top picture, it tasted sublime.
The starter we prepared is well worth a mention as it required the use of ‘whipping’ cream, which you may recall was going to be a challenge. Bavarois de poivrons doux sour coulis de tomates acidulées, impressive to say the least, a dish of Pepper and Tomato which was very light but absolutely packed with flavour and tasted delish.
This was one of those occasions where we had to slightly adjust the menu, the cream we had would not whip so the use of a small amount of Gelatine was required to get the Pepper Bavarois to the right consistency for ‘quenelleing’.
Puff Pastry layered with ‘Crème Pâtissière’ it was surprisingly straight forward to do, and has got me thinking about how I could use the Jelly making technique we learnt in the Salmon Tartare dish on the 2nd day with Robert, to create a dessert layered with fruit flavoured Jelly and Crème Pât, watch the blog for my experiments on this.
We settled down for the evening and chatted over cheese and wine, in fact that was the routine most evenings when we were not out and about in nice restaurants. Its true to say we did eat quite a lot of cheese, and very nice it was too.
Another day beckons tomorrow and more fun in the kitchen, along with another tour, this time a Vineyard.
………………Until next time…………L8ers……….