This was our fist class in our second year of degree.
Main Course: Seabass
Cooking Method: Poach, Grill, Panfry, Stuff, Pappilot
Sauce : Americanne, Holandaise, Beurre Blanc
Pan Fried Succulent Seabass with Holandaise Sauce with a side of Stewed Leek and Glazed Julienne Carrots.
Pro: The sauce held its consistency, as well as using various ingredients.
Con: Fish looks dry, Vegetables over cooked, Garnish same colour as fish skin as well as sauce and potato. Presentation primitive.
Cooking Method: Poach, Grill, Panfry, Stuff, Pappilot
Sauce : Americanne, Holandaise, Beurre Blanc
Pan Fried Succulent Seabass with Holandaise Sauce with a side of Stewed Leek and Glazed Julienne Carrots.
Pro: The sauce held its consistency, as well as using various ingredients.
Con: Fish looks dry, Vegetables over cooked, Garnish same colour as fish skin as well as sauce and potato. Presentation primitive.
No comments:
Post a Comment