I should have posted sooner, but between the typhoon and the simultaneous make up classes, I just wanted to squeeze in all the sleep and rest I could get.
We have finished 2 series of lessons and halfway through another, but I’m going to post all of them separately. This first one is special… Because it’s one of my favorite lessons: Seafood.
I don’t know where to begin. All I have are raves about the lessons we had. It wasn’t perfect all the time, but there were minimal mistakes.
I thought all fish are cooked well done. But boy was I wrong. Tuna is cooked bleu while Salmon is cooked medium. All white fish should be cooked through, but not dry. It is not an exact science. It is all based on instinct unlike beef, pork and/or chicken. No matter what though, it should always, ALWAYS be fresh. =)
From Top Left, Clockwise: Fresh Oysters with Mango Salsa; Stir-fried Clams with Black Beans; Salmon Meunière with Whisk Butter Sauce; Fillet De Sole Farcie; Seafood Turnover; Grilled Salmo with Red Wine Broth and Caramelized Onions; Oyster Rockefeller; Poached Seabass with Leek Mousseline in Beet Whisked Buttered Sauce and Pernod & Tarragon Whisked Butter Sauce; Prawns Thermidor; Pan Roasted Halibut with Scallops in Safron Whisked Butter Sauce and Wild Mushroom Coulis; Blackened Mahi Mahi in Sauce Remoulade MIDDLE: Fresh fish and shellfish