Le Cordon Bleu - Instruction #14; Practical #14

The first time. The pan was too hot and I scrambled the eggs.

The second time. The sauce separated because of hot butter.

The third time. I don’t have the faintest idea what went wrong.

I asked the chef why my Hollandaise sauce miserably failed the third time.

You need to go home and reflect on each step of this recipe. He said.

Go home and reflect. That’s where I am. In a state of reflection - resisting the urge to throw my Le Cordon Bleu paraphernalia out my apartment window. Needless to say, all my free-time will be practicing Hollandaise sauce until I get it right.

The good part of today – if you could call it good – was that my fish was cooked perfectly, the vegetables were nicely presented, and my organization/cleanliness was excellent. Minor details to a practical centered around Hollandaise sauce. A sauce that I didn’t even come close to getting right.

Here is what it was supposed to look like.

In addition to this bugger of a recipe, Chef Stril also made Sole Meunière. Pan-fried sole with nut-brown butter.

Instruction #14 – Fish – Part 1

• Poached in court-bouillon – Poached hake steaks with Hollandaise sauce.
• Meunière – Pan-fried sole with nut-brown butter