Next tuesday, at FCI, I will have my first evaluation on cooking, plating and creating technics...With specified ingredients and some basics instructions, we have to create a dish using cooking technics we previously learned. The grade will be based on use of ingredients, techniques and plating arrangements.
The receipe is called Filet de limande a votre facon, Fillet of flounder your way. So I have starting to think about it and will give your my own receipe and how I did (well or not) in a next post.
Wish me good luck...
Here are the listed ingredients and the procedure :
Ingredients (for 2 portions)
1 flounder
Garnish
100 grams haricots verts
2 carrots
2 zucchini
4 plum tomatoes
4 large domestic mushrooms
¼ bunch parsley
Each student is limited to:
2 shallots or 1 small onion
125 ml rice or 1 potato, Idaho or red bliss
125 ml heavy cream
125 ml white wine
250 ml chicken stock
1 bay leaf
1 sprig thyme
1 garlic clove
1 egg
Oil
Butter
Flour
Breadcrumbs
Salt
Pepper
Procedure
- As a team, fillet the fish and use half for each individual preparation, incorporating the bones for a stock if desired.
- Cut and prepare any or all of the vegetables from the garnish list in any manner, using cooking methods learned in class so far. Incorporate any one of the 3 starches (including pasta) in the preparation, and any of the remaining ingredients (to which there is a limit) for an optional sauce.
