We began the day with our knife cuts. I was ready. I had practiced. My Julienne and Batonnett carrot cuts were my best yet. My Macedoine and Bruinoisse had nice square edges and mostly the same size. Unfortunately I did not practice Tomato Concasse or Lyonaisse Onions and it really showed. I even forgot to seed the tomato, and that was the most important part. So all in all I received the grade I deserved.
We then preceded to make the Nicoise Salad with Salmon. Chef told us to keep trying something that we do not like and eventually we will acquire a taste for it. Well I guess it is true. I never really liked Dijon. However after practicing the dish several times, I think at least the recipe provided is the best I have ever had. In making a salad, it is critical that the salad greens be crisp and dressed just before serving. The potatoes need to be nicely browned and the green beans crisp. The Salmon is quickly seared in a hot pan to get a golden crust on the presentation side. The salad is served with tomato wedges and a hard boiled egg. This was my best dish yet!
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