Thursday, September 16, 2010
Making a Mousse of my Fish
Yesterday we prepped for fish. Salmon Mousseline rolled up in a Rock Cod Paupiette. It's a poached fish dish that we served with sauteed asparagus and Quinoa with a Vin Blanc sauce. Very classic French. My sauce broke at the last possible moment, but Chef told me it was my best plating to date. I'm not a fan of this type of poaching. Plus, making the Salmon Mousseline is, well lets just say it's icky. It tasted good though.
We also got to fabricate a Sea Bass. It was my first attempt at filleting a whole round fish. We had to scale it, or I guess it would be de-scale, anyway, remove the scales and take the guts out. It's messy. You finish and you're thinking, ok not too big a mess. Then you look and you got fish scales on your face and fish guts on your shoes. Plus I smell of fish.....still.
So in one day I had my best plate and probably my worst plate. I ate the sea bass (right side up), the quinoa and the rice pilaf. It was still fun.