Cooking Evaluation : Recipe Your Way, The Result

So, here is the recipe I created for the Cooking Evaluation, Receipe Your Way ! :

~~~Paupiette de limande sur son lit de tomates assortie de son gratin de pomme de terre au vin blanc, de sa purée deux couleurs et de son champignon farci en brunoise de légumes~~~
~~~Stuffed flounder roll bedded on a tomato fondue served with a potato gratin flavored with white wine, a potato and carrot purée and a mushroom stuffed with vegetable dices~~~

You will the ingredients, amounts and procedures for the recipe at the bottom of this post.

The final dish was rather interested and appealing for the jury. They appreciated the idea of preparing paupiettes and gratins. But I didn't like the plating since I couldn't choose a larger plate.

Also, as my plates were hot as requested, the mignonette quenelle started to melt (obvious of course but when you are rushing in a professionnel kitchen to serve right on time, you are losing some of your basic capacities...).

And the sides of the ramequins didn't look to good since some cream went upside down while in the oven. As I had to let cook the gratin for more than half an hour to cook the potatoes, the creamy liquid was too reduced too.

So, some adjustements will be necessary.

For the gratin, I will probably start to cook the potato's slices in a sauce pan with cream and white wine, plus seasoning. This will give a nicer deeper flavor too.

For the quenelle of Creme Fraiche, I will only use it if not plating on hot plate, or serving it in a sauceboat.

Ingredients (for 2 portions)

Court bouillon
300 ml water
100 ml white wine
35 gr sliced onions
10 gr sliced carrots
10 gr parsley stem
Bouquet garni
Stuffed mushrooms
2 large domestic mushrooms
15 gr zucchini cut in brunoise
15 gr carrots cut in brunoise
15 gr mushrooms cut in brunoise
20 ml heavy cream
2 tbsp egg white
Breadcrumbs
Gratin
½ Idaho potato cut in slices (2 mn)
1 large domestic mushroom cut in slices (2 mn)
40 ml heavy cream
1 tbsp white wine
½ garlic clove
Breadcrumbs
Salt and freshly grounded pepper
Tomato fondue
100 gr ripe tomatoes
10 gr onions ciselés
2 tbsp olive oil
½ garlic clove
Bouquet garni
Salt and freshly grounded pepper
Paupiettes
2 flounder fillets
15 gr zucchini cut in julienne
15 gr carrots cut in julienne
15 gr mushrooms cut in julienne
40 ml heavy cream
Mignonette
Salt and freshly grounded pepper
Purée
½ Idaho potato
½ carrot
20 ml heavy cream
Salt and freshly grounded pepper

Procedure for the stuffed mushrooms
1. Remove the stems from mushrooms and reserve them for the stuffing
2. Cook forcemeat vegetables à l’anglaise
3. Prepare the forcemeat with heavy cream and egg white
4. Clean the mushrooms with wet paper
5. Coat them with olive oil, season well with salt and pepper
6. Cook the caps in the oven for 5 mn to allow the excess of natural moisture to exude
7. Stuff with the filling and bake in a 300°F (149°C) oven
8. Sprinkle with a few breadcrumbs before serving
Procedure for the gratin
1. Mix heavy cream and white wine
2. Season
3. Rub the inside of ramequins with garlic
4. Lay alternatively slices of potatoes and mushrooms up to the top of small ramequins
5. Pour the liquid in ramequins
6. Place ramequins in a 375°F (191°C) oven until cooked
7. Sprinkle with a few breadcrumbs before serving
Procedure for the tomato fondue
1. Emonder the tomatoes
2. In a sautoir, sweat the onions in olive oil until they are soft
3. Cut the tomatoes in half horizontally and squeeze out the seeds.
4. Concasser, add to the sweated onion mixture with garlic and bouquet garni.
5. Season with salt and pepper
6. Cover with a parchment paper lid and cook on low heat.
Procedure for the court bouillon
1. Put liquids, vegetables and seasoning except peppercorns in a pot
2. Boil slowly for about 10 mn. Add peppercorns 2 mn before cooking in complete
3. Strain
Procedure for the paupiettes
1. Prepare whipped cream and include mignonette
2. Place equal amount of vegetables cut in julienne in the middle of each fillet
3. Season with salt and pepper
4. Turn in left and right sides and roll up to form paupiettes
5. Secure with string
6. Poach in court bouillon for a 5 mn (temperature should remain around 180°F (82°C)
7. Serve the paupiette on a tomato fondue layer
8. Sprinkle chopped parsley on the top