Saturday, March 22, 2014

What we learned in culinary school this week: Week 11

We covered veal, duck and fin fish this week.

Blanquette de Veau (Veal Stew). I thought it was
kind of blah, especially for the amount of work/time
involved. However, if someone told me they liked
veal I would make this for them.

Our ducks arrived with their heads still attached, so we had to wield the cleaver!


Mr. Duck has been fabricated.

Look at that fat!

This dish was sooooo good!

We got beautiful salmon to fillet:

The aftermath.

Filleting is harder than it looks.

We're doing shellfish next week. Looking forward to it!

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