Le Cordon Bleu Intermediate: Pavé de Cabillaud Poêlé, Chou Rouge, Jus à la bière

This was my last practical and honestly, it was a bit disappointing.  The dish itself wasn’t too difficult – we all finished in about 2 hours – but it wasn’t an amazing one.  I oversalted my fish (wayyyy oversalted, because in demo the chef marinated the fish and washed the salt off, but in demo the chef told us not to wash off the salt) and undersalted my cabbage.  We didn’t have veal stock for the jus, so instead i used a touch of Madère and some red wine.  I under-reduced it and it started spilling all over my plate.

The posts are going to be lacking (actually, they have been lacking) this week – my final exam is on Saturday, and it’s my second last week in Paris…

Pavé de Cabillaud Poêlé, Chou Rouge à la Flamande, Jus à la bière en vinaigrette

Pavé de Cabillaud Poêlé, Chou Rouge à la Flamande, Jus à la bière en vinaigrette

Blehh

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