Final Exam, FISH ! Turbot and calamari

Today, we received our ingredients list for the final exam on 31st May; It's fish ! Quite a surprise to me, but I'm happy with that. I do like fish a lot and this time we have to do something with turbot, calamari (squid), asparagus, fresh peas and lettuce. The rest on the list is optional.

We have to plate 4 identical plates, and 4 shot-glasses with a cold or warm soup (served separately). Total time available is 4 hours.
We have to make 3 garnishes, including a farce (stuffing) and a sauce or jus for the main dish. And, what's NOT on the list, is NOT available (like balsamic).

Please have a look at the ingredients list and the basic rules and if you have some nice ideas, please let me know! Email: sjoerd.servaas@hetnet.nl
And keep in mind the judges are OLD.... and very very French!
I hope to hear from you readers! Thanks a lot.

Fish, risotto and a stuffed squid, evening class, shopping for kitchen stuff

Today, Wednesday, is another day off, shopping time!

We'll be paying a visit to Dehillerin cookery shop..... that's so dangerous, euro,euro,euro... and we just come here too often, despite the 10% discount.

Big pans, small pans... everything!

I got home at 17.30, with my newly bought gadgets; a terrine mould, drum sieve (tamis) and quite a few mini  'cocottes' and glassware for plating purposes. All in all, it wasn't that expensive. Lucky me...

Right, let me tell you about yesterday. (Monday we had the day off as it was Easter Monday.) Chef Terrien was in charge and Yuka was assisting.

Part 1 was the 'degustation' (say this out loud in French, that sounds a lot better!) of the fois gras terrine chef Poupard made last week. Part 2 was a main course of sea bream/ langoustines and squid stuffed with risotto.

Part 3, le dessert, was a lemon grass cream with

citrus jelly and a rhubarb crisp.

This was made with agar agar, to make a gelly.

Chef gave us some background info on the foie gras dish - plating and garnish tips, and that was nice. The taste of the fois terrine was great! I might make that again at home, although Jayne can't eat it...

We also used Lota or Yota, a gelatine replacement. It's one of those E-numbers... probably very very chemical.


The main course was a bit too simple I thought. 'Just' a piece of seabass fillet with risotto. The nicest bit was the stuffed mini squid. And I liked the reduced vegetable stock with herbs and butter as a sauce. I made quite a nice sauce, I think. I'm sure I'll make the squid thing at home.

Between our demo and the practical lesson, we had a few hours off and Raffaele and  I went to the Jardin Luxembourg for a walk and some coffee. Nice. And the weather was super!


Then our evening practical. Not everybody showed up (again). For various reasons: allergy or religion (langoustines). We finished this easy practical by 21.00 hrs and went straight to the pub to have a few beers and watch football.
What a terrible day it was: demo, stroll in the park, practical, beer and football - and all of that in Paris....

until tomorrow,
Sjoerd