Le Cordon Bleu Intermediate: Paupiettes de filets de sole et de Mousseline de Merlan au Champagne/Sole fillet and whiting mousseline paupiettes with champagne

This dish was fun!  Kind of slow, but it was a relaxed kind of day (6:30 pm classes on Saturdays are kinda like that).  It let me have some fun with the plating.  The chef didn’t taste anything, but the fish was well done, and I personally think the flan + fish both tasted pretty good.  The beurre blanc was nice and foamy as the chef requested, and the taste had a good kick to it.

Terrible lighting..

Terrible lighting..  It was a lot brighter!

But this is a pretty tasty recipe, even though it requires quite a lot of steps.  Pretty proud of how my turned mushroom turned out 🙂

 

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