Octobler 25, 2017
Octobler 25, 2017
Fishhhh
Trout-
After getting over the fact that it's eyes were staring straight at mine and that it an overall gross experience, it wasn't so bad. The key to fabricating the trout, or any fish for that matter is getting as much meat as possible off the body of the fish. Each fillet should have all of the possible meat on it. We pan fried our trout with the skin on it turned out well. I learned that you probably should not cook it with other types of fish because they have different cooking processes. Also, you should not put citrus or water in the pan while the fish is cooking, otherwise it will stick and it will not turn out well.
Flounder-
SO GROSS! Fabricating this fish was one of the nastiest things I have ever done. Flat fish are such a weird concept but it was relatively similar to the fabricating process that the trout was. I think this fish would have been great with a lemon and basil cream sauce. I hope I never have to fabricate a flounder again.
Fish Stock/Fish Fumet
We learned how to make this stock that maximizes the fish flavor in the dish being served. Although it mainly just tasted extra salty and a little briny to me, I think that chicken stock could be substituted in place of fish stock in most cases.
WHAT I LEARNED TODAY:
My risotto is getting tastier and tastier! The bit about liquid colliding with oil in a fry pan with fish will cause the it to stick like glue to the pan
Fishhhh
Trout-
After getting over the fact that it's eyes were staring straight at mine and that it an overall gross experience, it wasn't so bad. The key to fabricating the trout, or any fish for that matter is getting as much meat as possible off the body of the fish. Each fillet should have all of the possible meat on it. We pan fried our trout with the skin on it turned out well. I learned that you probably should not cook it with other types of fish because they have different cooking processes. Also, you should not put citrus or water in the pan while the fish is cooking, otherwise it will stick and it will not turn out well.
Flounder-
SO GROSS! Fabricating this fish was one of the nastiest things I have ever done. Flat fish are such a weird concept but it was relatively similar to the fabricating process that the trout was. I think this fish would have been great with a lemon and basil cream sauce. I hope I never have to fabricate a flounder again.
Fish Stock/Fish Fumet
We learned how to make this stock that maximizes the fish flavor in the dish being served. Although it mainly just tasted extra salty and a little briny to me, I think that chicken stock could be substituted in place of fish stock in most cases.
WHAT I LEARNED TODAY:
My risotto is getting tastier and tastier! The bit about liquid colliding with oil in a fry pan with fish will cause the it to stick like glue to the pan
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