Octobler 26, 2017
OCTOBER 26, 2017
Trout-
We fabricated our trout again and the second time around it was better. I feel like making my fillets look beautiful is my current goal. They sort of look messy and uneven. We wrapped out trout with a collection of herbs and vegetables in paper and put it in the oven so it could steam cook itself. Chef told us that steaming vegetables is the healthiest way to cook them because they do not loose their nutrients in the cooking process.
Poached Sole/Flounder-
We rolled our sole up with a basil mousse and wrapped them in leek and butcher string and set them to cook in fish stock that was flavored with other herbs and veggies. Even though a lot of vegetables were involved in the cooking process, the fish still tasted pretty bland to me. I think with a killer sauce it would have been better. Speaking of sauce..
Fish stock volute with tomato paste-
It was a basic volute sauce with the base of fish stock instead of chicken stock. It was salty and briny but with the addition of tomato it had a fuller and more enjoyable flavor. It went nicely with the sole roll-ups.
Broccolini Almondrille_
SO much butter was harmed in the making of the almond butter mixture but it might have been worth it. For this recipe, quantity is key. Beautifully steamed broccolini with browned butter marinated almonds, salt and a squeeze of lemon is a treat for the senses. I feel like if them butter almonds are applied in a conservative portion, the flavor can still be enjoyed without overpowering the broccoli with heavy richness.
WHAT I LEARNED TODAY:
Poaching, while potentially delicious, doesn't cultivate the optimal flavor in fish. In my experience, pan frying, sauteeing, roasting, grilling, and smoking fish gets the best amount of flavor.
Trout-
We fabricated our trout again and the second time around it was better. I feel like making my fillets look beautiful is my current goal. They sort of look messy and uneven. We wrapped out trout with a collection of herbs and vegetables in paper and put it in the oven so it could steam cook itself. Chef told us that steaming vegetables is the healthiest way to cook them because they do not loose their nutrients in the cooking process.
Poached Sole/Flounder-
We rolled our sole up with a basil mousse and wrapped them in leek and butcher string and set them to cook in fish stock that was flavored with other herbs and veggies. Even though a lot of vegetables were involved in the cooking process, the fish still tasted pretty bland to me. I think with a killer sauce it would have been better. Speaking of sauce..
Fish stock volute with tomato paste-
It was a basic volute sauce with the base of fish stock instead of chicken stock. It was salty and briny but with the addition of tomato it had a fuller and more enjoyable flavor. It went nicely with the sole roll-ups.
Broccolini Almondrille_
SO much butter was harmed in the making of the almond butter mixture but it might have been worth it. For this recipe, quantity is key. Beautifully steamed broccolini with browned butter marinated almonds, salt and a squeeze of lemon is a treat for the senses. I feel like if them butter almonds are applied in a conservative portion, the flavor can still be enjoyed without overpowering the broccoli with heavy richness.
WHAT I LEARNED TODAY:
Poaching, while potentially delicious, doesn't cultivate the optimal flavor in fish. In my experience, pan frying, sauteeing, roasting, grilling, and smoking fish gets the best amount of flavor.
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