Lamb: 3 ways

In this class I prepared lamb three ways: roasted lamb saddle, bone-in rack and sautéed kidney accompanied by eggplant caviar and a roasted red pepper coulis

Agneau en trois façons, caviar d’aubergine, coulis de poivrons rouges

Lamb saddle, rack and kidney in three ways, eggplant puree and red pepper coulis

Salmon and sea bass terrine with spinach, basil and beurre blanc sauce

This dish is yet another terrine. It was cooked in a loaf pan but sliced and plated for the photograph.

Terrine de saumon et bars aux épinards et basilic, sauce beurre blanc

Beurre blanc sauce is just so lovely and glossy when it’s done right. I found the crisped sea bass skin was a nice touch for texture contrast.

Salmon and sea bass terrine with spinach, basil and beurre blanc sauce

March 13th, 2017