Okay, I’ve been lame over the past few days and have not been posting. I would recommend NOT working while you are doing the full time day program at FCI if you can help it. It doesn’t leave much time for a lot of other things.
At any rate, onto fish and shellfish! On Day 13, we made played with flounder and made some bread crumb coated flounder with two sauces – a remoulade and a sauce aux poivrons rouges (the former is a revved up tarter sauce and the latter is a red bell pepper sauce – yummmm). The point of this exercise was to learn to coat/bread and to make that coating stick when frying. Here are the goujonettes (any fish cut in finger-like pieces to mimic a goujon, which is a small fish in France that is deep fried whole): 
We also made braised flounder in white whine, shallots and cream. The sauce was delicious.
Although I don’t have time this morning to write the recipes, stay tuned and I’ll post a bunch tonight.
Day 14 was shellfish. We got to play with escargot, lobster, clams, mussels, and oysters. I usually love lobster, but I didn’t “love” the recipe we made. It smothered the lobster so all you could taste was lobster stock and not the actual meat. However, I did love the mussels and clams dish pictured above and I did love the mignonette foams chef Peter made for the Tomales Bay oysters. Here are a few more pics of the day: 
Stay tuned for more and recipes tonight!
Salty Apron 
I have always struggled to get the coating to stick on anything – eggplant, crab cakes…
Red pepper sauce sounds like a keeper.
Thanks! I went to the farmers market at Blaisdell this evening and someone was selling fish all nicely cleaned and packaged in ziplog with a paper towel to soak the moisture. I got the Opah and butterfish. Nothing like fresh fish. Not cheap.
You must feel good with all the creativity unleashed!
Bee Leng
I love your blog, I am planning on attending FCI but couldn’t pick which campus but after reading your blog I am leaning towards California more and more!
Hi Joe, that’s great! So far, the instructors are awesome and it is super fun. If you want to chat more or have questions, I’m happy to email – saltyapron@gmail.com.
That mussel and clam dish made me so HUNGRY! . . .and – you could sell that braised flounder photo, just beautiful. Yum – Yum I’d better go eat.