I’m doing the dishes for my exam at the moment; As you know it’s turbot, a very nice flat-fish. So, yesterday evening I practiced my fake turbot. I went to the Sunday market at Dupleix, but they only sold HUGE turbot fish (at least 35-40 euro per fish). So I decided to buy a turbot look-a-like: Brill. Same texture, smaller and cheaper (yes Mark, cheaper!)
I tried two different cooking styles for the fish. Cooking it ‘on the bone’ and filleting first and then cook it with a special forcemeat/topping. Interesting results... I’ll explain in another blog-post.
Cheap... I'm not like him, but Paris is soooooo expensive...
I also tried two different garnishes, the simple ones; something with lettuce and something with the (mini) calamari.
Mon Calamari, different style (from Star Wars)
I still have to decide which one I’m going to use;
Tonight: practice evening for the Verrine in a shot-glass and two garnishes. The shot-glass has to be filled with a (drinkable, as in ‘liquid’) soup, served either cold or warm. I’m working on asparagus soup at the moment. It’s asparagus soup because it is the season for it, but also because many people in class will do some kind of pea/lettuce soup, which is very French. And I want to do something else.... Regarding the garnishes, I’ll try to make some descent purees and combine the two (or maybe not).
A puree made from... little green 'pea kids'...
Tomorrow we have a double practical to practice our exam. I’ll try to aim for a 4 hour project to make two plates (different styles) and two shot-glasses with soup. I’ll also try to make some extra garnishes; just to see if it works with the fish. and it’s hot in Paris....and it's worse in ze kitchen..
Until tomorrow, Sjoerd
Update: My first attempt of the soup wasn’t that bad, but I’m not completely happy with the final result. Too ‘milky’ and too salty. I’ll try again!
