Le Cordon Bleu - Instruction #21; Practical #21

“For me. I would put a smaller leaf.”

I took it to be a good sign when this was the only bit of feedback. From Chef Caals on my bouillabaisse. He was referring to my basil garnish

Yes. Famed bouillabaisse. Tomato, saffron, olive oil, potato, and garlic base soup. Filled with conger eel, scorpion fish, and John Dory. Thickened with rouille – a potato, egg yolk, tomato paste, garlic mash.

Introduction to conger eel, scorpion fish, and John Dory was an educational experience. Conger eel is huge. And fillets like salmon. No problem. Scorpion fish is similar to any flat, vertical swimming fish. Also, easy to clean. Dear John Dory, on the other hand. Was a tricky one. Not to mention an ugly creature.

First off. Scales? Does it have any? It surely must in order to navigate the waters. But. Nothing happened when scraped. Next, I was unsure where to begin. A large flap covers the bottom section, just below the ribs. Almost like an empty skin pocket. It seemed to be flesh-less, so I just whacked it off. Maneuvering around various spikes, pricks, and horns I found the fillets. And gently glided them out.

Along with eel and scorpion, the John Dory carcass was cut up. And used to start the sauce.

I was reminded of a similar recipe I made for my Aunt Kris’ club. Halibut Bouillabaisse with fava beans and roasted tomato. Delish!

Chef Caals also prepared calamari salad and lemon tart during Instruction #21.

Instruction #21 – Provence

• Calamari Salad
• Mediterranean scorpion fish and John Dory fillets in a Provençal fish stew
• Menton lemon tart

The calamari was quickly pan-fried in olive oil. And tossed with sautéed fennel, carrots, tomatoes, celery, garlic, and red onions. Gently drizzled with lemon and parsley.

This was one of my favorite LCB plates. All the flavors were light and balanced. The lemon was simple. Barely noticeable. Leaving room for the tastes of the vegetables and squid to pronounce.

Carolyn is a lemon tart fool. She reported that this was one of her favorites. Jam-packed with tartness. On crumbly shortbread pastry.

Lemon. Garlic. Saffron. Olive oil. Fresh Mediterranean sea-food. Any clue on the region?

Provence.

Known most for anchovies, olives, saffron, and herbs de Provence – thyme, rosemary, oregano, savory, sweet marjoram, basil, and the famed lavender.

Situated at the southern tip of the Rhône Valley. Good wines are not hard to come by. Best paired with trout, pike, carp, and monkfish. Or the land’s tomatoes, eggplant, chanterelles, truffles, asparagus, and fava beans.

Goat, sheep, and rabbit are common dinner companions. Whereas, figs, almonds, oranges, lemons, and melons from Cavaillon drop from trees.

Provence arguably has the best weather in France. Warmed by Mediterranean winds. Easterly protected by Maritime Alps. Enriched by a handful of rivers – namely the Rhône. And gastronomically influenced by Greeks, Romans, Italians, and the French – historic occupants. A must see when traveling through France.