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Seafood week could not be just about flounder and perch.
It needs to go out big.
Today’s creatures — Lobster, crabs, oysters, clams, steamers, scallops, shrimp, and mussels.
These lobsters are from Canada? Not Maine? Hmmm……
Teamwork, chaos, and hustling ended in this:
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Cold Hors d’Oeuvres
Scallops Seviche
Shrimp Cocktail
Clams on the half shell with sauces (mignoniette, horseradish, and aioli)
Marinated Mussels
Croustade of Lobster Salad
Hot Hors d’Oeuvres
Lobster Johnny Cakes with Sauce Americaine
Oysters Florentine
Steamers
Howard’s Mussel
Sea Scallops Porto Fino
Fried Coconut Shrimp with Orange Marmalade
Totally burned my Perch en Papillote!!!
(made with julienne carrots, leeks, zucchini, and mushrooms).
The sad balloon failed to take flight and perished in tar. *(
It was a bit like a train wreck that I knew was going to happen but did nothing about. I knew I was overcooking it but didn’t take the packet out of the oven for another 10 minutes still. Bad Bad time management. I was trying to squeeze in the other plate while the papillote steams. The other plate didn’t take long, but it was too long.
Thank God the other plate turned out well:
Pan Seared Perch with Orange, Fennel, and Basil with Grilled Asparagus.
Since much of the mis was done yesterday, altogether these two dishes came in <30 min, no rushing.
At this point in the program, it becomes quite apparent who comes with restaurant experience and who doesn’t.
I value efficiency highly and this profession demands it. If I just stop burning shit up, I’ll have a chance at improving my speed.
I was very excited about today’s classical dishes.
Using the humble flounder, available State-side, we produced 2 dishes traditionally done with coveted Dover Sole.
Dish 1: Flounder Paupiette with Rice Pilaf and Braised Celery
Compared to the same dish produced during last block (Foundations II: Flounder 2 Ways), these fillets are a lot smaller and the characteristics of today’s fish fumet used took on a more pronounced sweet note. The rich, creamy, buttery reduction of sauce from poaching liquid nicely contributed to depths of flavor without overwhelming these delicate flakes. Rice pilaf and braised celery are equally flavorful but subtle accompaniments to the dish. To think that we used to only do one component on a plate. On the days when things go wrong, they can go real wrong but cranking out 2 full plates a day now is becoming almost cruise control. It’s amazing how much one progresses in mere months.
Dish 2: Flounder Meunière with Pommes Anglaise and Green Beans Amandine
This one, perhaps the most famous fish dish of the classical French repertoire, I was super excited to put together. It’s just soooooo classic!
Once the fillets were browned, chopped parsley sprinkled, and lemon juice freshly squeezed upon, came the drizzle of beurre noisette (browned butter). There is a pleasant sizzle as hot butter hits lemon juice coated fillets and the visually enticing foam and fragrant release of aromas is magical. Who wouldn’t feel grand being served this elegant and dramatic dish table side? Julia Child did. La Bella cuisine!
After learning how to breakdown Beef, Pork, Poultry, Veal & Lamb, we abandoned the land and plunge into Seafood Week.
This week will take advantage of New England’s bounty.
Breaking down a round fish (Ocean Perch) and a flat fish (Flounder, or “sole” imposter) takes quite a bit of finesse. Maybe it’s because I’m so used to eating whole fishes, I grew somewhat apprehensive of all the trim getting discarded. Skeletons were going into a stockpot but I was even feeling wasteful about the heads, fins, and guts. Oh, silly and distracting thoughts.
Coming up: super French, super classic fish dishes.
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