Dishes during the course, 22-29 April; 3 demo's.

Part 2. Lesson 15, 16 and 17.
Let's start with a few pictures.

starter: baby calamari with chorizo, bell peppers and rocket pesto. A nice summer dish.

A creapy handicapped looking squab.... It just looks funny. Deboned and stuffed, cooked in a cocotte with pork belly (and lots of garlic!)

Dessert: bitter chocolate soft-centered cake with arabica sorbet. Very,very nice indeed!

(recipe on request....)

Lesson 16;

Then chef made something with (greasy) fish; Sole, a very nice fish. Easy to make, but I thought it was a bit of a waste of a good fish to 'let it swim like this in the sauce'. I know that it's all about the style and technique, but I didn't like the presentation of this this. I skipped the corresponding practical.....

starter; haddock, mackerel and potato terrine with dill and a horseradish sauce. The makerel is poached the night before. Haddock is always smoked in France, so please pay attention when you buy this.

It's best to make dishes like this well in advance, it's better to let it rest overnight in the fridge to get more flavour.

An avocado sorbet for dessert. A what?? Yes, and it was surprisingly good. Served with a mango and pineapple chutney (French style) and shortbread pastry sticks.

Lesson 17; Let's start with dessert!

Sauternes wine jelly with a marbled lemon sorbet and a balsamic jus. A very refreshing dessert. Presentation: one round piece of sorbet or two small(er) strips.

Pan-fried monkfish, a vegetable puree of parsnip, Jerusalem artichokes (and lots of beurre et creme) and potato crisps.
Crips are made with waxy potatoes, like BF15. Peal, cook well and dry out in the oven at 140degC. Puree the lot, pass through a drum sieve (and add butter when warm!) Lay a bit on a sylpat and roll out very thinly. Sprinkle with fleur de sel and sesame- or poppy seeds and put in the oven at 150degC. (option: mix a bit of parsnip puree with the potato puree for more flavour!)

Crisp langoustines with a citrus emulsion, olive oil and wasabi for the starter. Chef Terrien had a creative moment...

I liked this starter, very light and tasty (spicy!). The kadaif pastry we use here is Turkish and made from cornstarch, flour, water and salt. Presented with a herb salad; That's easy - mix chervil, flat leaf parsley, tarragon, lemon grass, mint and marjoraml. Add a bit of herb-vinaigrette (last minute) with a drizzle of olive oil and lemon juice.

tip: For a nice herb vinaigrette: reduce a bit of orange juice (strained!). Put basil leaves, coriander, few spinach leaves for extra colour (all herbs chopped up), wasabi and a pinch of salt in the blender. Blend with olive oil and the cold reduced orange juice.
(You can add a little bit of water if needed.) Check seasoning. Result: Green, spicy vinaigrette.

Next is our second atelier (lesson 18) with sea bream, veal tenderloin, sweetbreads, caul fat, artichoke, spinach, beetroot, cauliflower, pearl onions and asparagus.