It was sort of a no thrills-type of day. Avocado sorbet dessert did perk up some interest, but nothing to write home about.
Haddock, mackerel – both pre-cooked – layered in a terrine along potatoes. All bonded with cream and dill flavored gelatin. The accompanying horseradish sauce would have sent my father to the restroom. Dill, cream, and lemon flavors couldn’t stand up to Chef Poupard’s heavy horseradish hand.
Remember deboning an entire pigeon while keeping its shape? Similar technique with sole. Gently. Tediously. And slowly. The skeleton was cut, picked, and sliced out. Leaving a cavity waiting to be filled.
Duxelles – shallots and mushrooms slowly cooked – regained the sea creature’s shape. Braised in white wine and fumet prepared the sole. After the braising liquid was strained, reduced and creamed it too was ready for the plate.
Crêpes filled with cockles – small clam-like – was the last item on the agenda. Mixing flour, salt, egg, milk, butter, and chervil created the crêpe batter. Thin layers in a small sauce pan gave us the desired size.
Cockles heated through in a bath of shallot infused vermouth were given richness from reduced heavy cream. Piled into the center of a crêpe. And tied like a little purse finished the presentation.
Fruit chutney – this time; pineapple, mangoes, dried dates, apricots, and figs, and raisins – slowly cooked in orange and lemon juice. Spiced with cinnamon, ginger, lime zest, and sherry vinegar. Plated – not sure if paired is correct here – with avocado sorbet and caramel coulis.
Instruction #16
- Haddock, mackerel and potato terrine with dill, horseradish sauce
- Sole stuffed with mushrooms served with sauce glacée à l’anncienne, Célestine crêpes with shellfish
- Mango and pineapple chutney, avocado sorbet
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