Another day of class... On the menu for today's demo: French-style scrambled eggs with smoked salmon, hot fish terrine, Bavarian cream with coffee sauce and chantilly. We also had a quick demo on fried eggs and an oeuf on plat.
In the winter garden at school... made by the Superior Patisserie students...
We made the hot fish terrine for our practical class. This was by far, the hardest practical for me (in terms of manpower... I need more muscles!). To make the fish terrine, strips of salmon are precooked in the oven and wrapped in blanched spinach. The terrine mold is buttered and lined with parchment paper and spinach. A mousseline stuffing is made by cutting pike perch into pieces, running it through the food processor, adding egg whites, and then running it through a drum sieve. Afterwards, cream and softened buttered are whisked into the mixture and then it is put into a pastry bag to be piped into the terrine mold. It sounded easy and looked easy when chef did it during demo but it took lots of muscle to run through the fish through the drum sieve and then to whisk in the cream and butter into the thick mixture. My fish terrine turned out well according to Chef's comments when he tasted my dish. The texture tasted a bit like chewing gum, but Chef said that I had made it correctly according to the recipe.
Quinn made dinner and some amazing croutons!
We had a student part at The Frog and British Library where we mingled, danced, snacked on bar food, and had an open bar.
The Accenture office was right above the bar so I had to take a picture!
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