Le Cordon Bleu Intermediate: Bar en Croûte de Gros sel de Mer, Tarte de légumes/Sea bass in a salt crust, vegetable tart

This dish was pretty funny.  Everything actually went pretty well – the vegetable tart had a bit too much filing, but tasted good,  the beurre blanc had a bit too much butter (too thick, although the taste was great), but the doneness of the fish was perfect… besides the fact that somehow my oven managed to completely burn the salt crust… I’m still not sure how it happened.

 

Bar en Croûte de Gros sel de Mer

Bar en Croûte de Gros sel de Mer

Tarte de légumes aux saveurs Provençales

Tarte de légumes aux saveurs Provençales

That’s about it.  My protip for this recipe – if you have friends, work together.  It’s much faster that way  (no need to mix all the crust separately, for example.  Also.  Make sure your oven functions normally. 😉

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