Le Cordon Bleu - Instruction #11; Practical #11

Chef Poupard has been filling in for vacationing Chef Terrien. Instruction #11 was the second – or third – time he’s graced Superior demonstration.

Instruction #11

• Shot glass of guacamole and ceviche
• Roast turbot fillet, asparagus and langoustine tails with bacon, red pimentos stuffed with herb mousse
• Beet ravioli with berries

Explaining guacamole is not new to anyone. Every household has their own special version. à la Le Cordon Bleu; avocados – fork mashed – lime juice, green bell pepper, olive oil, sour cream, cilantro, and red onion. Spiced only with Tabasco.

Thinly sliced cod altered in a marinade of lime juice and vodka. Flavored by a medley of red; chili, pepper, and onion. Citrus acidity denatures and coagulates seafood proteins. Mimicking heat by toughening the fish and erasing the opaque appearance.

Presented with spring onions, dill, and cilantro leaves. A great summertime entrée.

I can never quite get the smell of fish. Out of my hands, apron, or chef coat. Turbot was the day’s culprit.

Native to brackish waters of all European seas – Mediterranean, Black, and Baltic. This is an odd creature. Born swimming upright. It slowly turns. Swimming flat as adults. Most often mistaken for sole.

Fish-infused hands we prepared the main course. Starting with filleting – this bugger has four. Knowing that stuffing pimentos – Spanish red bell peppers – was down the road, we reserved any turbot trimmings for a mousse. A mousse of whipped fish, cream, and fresh herbs.

Asparagus stems were stewed. And tips blanched.

A fumet/sauce took shape from langoustine and turbot carcasses, shallots, garlic, celery, vermouth, and water. Emulsified with olive oil in the end.

The presentation was nice. But. For a non-fish lover. The taste was marginal. Flat-lined and, well, fishy.

First we made dessert out of tomatoes. And now beets. Odd ideas for the final course of a meal. But, so far. They’re working.

Similar to candied tomatoes, beets were braised in syrup for three-ish hours. Finely sliced to look like ravioli dough. And stuffed with brunoise blackberries, raspberries, and strawberries mixed with fromage blanc and lightly whipped cream.

Paired with fromage blanc sorbet and a final raspberry tuile.

Yummy moans were heard throughout.

Chef Clergue liked my presentation. Only issue was that my stuffed pimento was bigger than the turbot. Dwarfing the center stage and possibly cheating a future diner. Taste and doneness was good all around.