Le Cordon Bleu - Instruction #9; Practical #9

I need to jump right to the dessert.

Candied tomatoes. After some syrup – 80% water, 20% sugar – infused with vanilla bean has cooled. Drop in firm, peeled, gutted tomatoes to macerate overnight. The final texture and taste is that of candied pears.

Stuffed with brunoise strawberries, raspberries, white grapes, blackberries, and peaches. Drizzled with raspberry purée flavored coulis and Sauternes. The tomato takes on a whole new meaning.

As Chef Clergue mentioned the shortbread smelled like his bathroom. He, obviously, is not a fan of lavender. Cutting the lavender quantity in half helps with the potency.

After discussing which wines pair the best with dessert – answer was Tokai, Banyuls, or Sauternes – Chef moved on to the day’s entrée.

Instruction #9

• Lightly roasted langoustines and zucchini blossom with herbs
• Red mullet fillets with potato scales, orange butter and Barigoule style artichokes
• Candied tomatoes stuffed with red berries, wine sauce and lavender shortbread

Lining a mold with fresh blossoms. Chef filled the flower with flan – cream, fromage blanc, eggs, and finely diced herbs. Wrapped in plastic. And steamed until the center was set. Having only had fried zucchini flowers, this was new to me.

The center flan was deliciously balanced. Firmness from the egg and fresh flavor from the herbs. The blossom was almost flavorless. A bit too, well, flower-y.

Finished with a red pepper coulis that must be repeated. Simply. Oven-roasted red bell peppers blended with salt and olive oil.

A final cappuccino of tarragon infused milk was prepared. Adding a bit of contemporary-ness to the plate. I don’t remember tasting this component, so I don’t think it made it to my tasting plate.

I’ve actually come to like red mullet. A small, compact fish. Easy to stuff, fillet, or serve whole. Today’s preparation was a bit tedious though.

Small potato scales were blanched and stuck to the fish with egg yolk. Pan-fried in clarified butter gave the scale sensation some depth. An interesting approach to say the least.

Now this beurre-blanc was good. Typical sauce as we’ve made in the past. Only difference was a final addition of orange syrup – juice greatly reduced. Giving the sauce a hint of tropical orange. Cutting the strong butter flavor.

A final garnish of stewed artichokes and pearl onions finished off the plate.

There is a new chef at Le Cordon Bleu – name escapes me. He hails from Morocco, but acted like he owned the school during Thursday’s practical. In the end he was harmless and I think he enjoyed our group. We’ll see how future sessions go with him.