For my first class, the main course that we were asked to prepare was fish. We were given a few methods of cooking which we thought we could make a better product; poaching, stuffing, pan-frying and braising.
In each cooking, we were required to choose a suitable sauce with 3 types of vegetable given and a starch which was potato, either turn, duchess or lyonnaise. Herbs and spices were given for a better aroma and to reduce the fish smell.
I had chosen Pan-Fried Fish With Glazed Carrots and Cherry Tomatoes With Turned Potatoes accompanied With Hollandaise Sauce.
This is my end product
Since it was first time, therefore the chef had commented a lot on my dish. For sure the portion needs trimming for a smaller and nicer portion. Fine dining food presentation is all about small portion for every item on the plate.
I need to concentrate on my cutting of carrot when comes to glazing it. It should be turned carrot and not julienne carrot. Same goes to my turned potatoes, whereby I have to glaze them more with butter.
The Hollandaise sauce was okay, he said. The savory taste was enough to go with the fish. However, I need to focus more on my seasoning for the fish.
These are some of the products prepared by my groupmates
From their own creation of dishes, they used different sauces (white wine sauce, mostly) and vegetables. I could see the different types of food presentation and this helps to increase my creativity.
Next Post: Cooking of Duck
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