Days 13 and 14 – Fish and Shellfish

21 Jul

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!

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4 Responses to “Days 13 and 14 – Fish and Shellfish”

  1. Bee Leng Chua July 21, 2011 at 1:00 pm #

    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

  2. Joe Bonavita July 21, 2011 at 6:29 pm #

    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!

    • rachelogdie July 22, 2011 at 3:58 am #

      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.

  3. Bev July 21, 2011 at 9:27 pm #

    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.

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