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| Our dish of the day |
Wow, such a nice number of the day 111....
Today we cooked the same menu for the second day. We rotated though and our team cooked the following dishes:
Shallow Poached Sea Bass with Clams, Bacon, and Pepper
Pommes Frites (French Fries)
Ratatouille
Buttered Asparagus
Corn Chowder
Caesar Salad
I was responsible for the shallow poached fish and asparagus. The fish was a tricky dish. First of all it was shallow poach. Small amount of poaching liquid is heated in a pan, then we had to start with clams (otherwise they won't open), then fish. After adding fish you need to
cover pan with parchment paper as a dome (cartoush). Important here that peper does not touch fish, otherwise in that spot fish is not going to cook. Pan is going to an oven for 10-12 minutes (internal temperature for fish 140-145 F). Then you remove fish and clams and keep them warn while finishing sauce. So the dish is not difficult, but rather technical.
Asparagus was really easy. Clean asparagus, blanch in boiling water, shock in ice bath, and reheat in butter for service.
The Chef approved all our dishes today. What was also great that he said for the class it was the best day so far. Great! Will try to do even better tomorrow...
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