Red snapper filets with crispy potato scales

This dish was a lot of fun to make. After scaling my snapper, I lined the filet with potatoes to recreate the scales Paul Bocuse-style. It couldn’t get any more traditionally ’70s or French once I plated it with a turned mushroom and white wine and butter sauce.

IMG_20170419_141444-1
Filets de Vivaneau et écailles de pommes de terre, avec une sauce beurre blanc
IMG_20170419_141810-1
Red snapper filet with potato scales, turned mushrooms, vermouth butter sauce and a mushroom dariole.

April 19th, 2017

Parisian scallops and green pea soup

These dishes are from the Île de France.

wp-1488735316718.jpg
Potage Saint Germain

This is a green pea soup with a really chunky garnish, because that’s how I like my soups, but I know it could be – and should be – much more elegant in plating. Oh well.

wp-1488733886504.jpg
St Jacques à la Parisienne

I had so much fun plating this dish though. This first example of plating is classic and simple, but I also prepared a scallop in its shell with a parmesan tuille shell lid.

wp-1488733885882.jpg

The first way shows off the jewel though.

wp-1488733885342.jpg

March 5th, 2017

 

Lamb shoulder and tilapia niçoise

These dishes are also from Provence – Côte d’Azur.

This dish features lamb shoulder slices with fingerling potatoes and barigoule-style artichokes.

img_20170210_175317
Épaule d’agneau en Garrigue, pommes rattes et barigoule d’artichauts

This dish is supposed to be made with red snapper, but I had to cook with tilapia instead (due to seasonality, perhaps.) It features a base of plum tomatoes, lemon segments, anchovies and other tart garnishes.

img_20170210_165805
Rougets niçoise

February 20th, 2017

 

Filet boeuf and garlic velouté soup

This dish is from Aquitaine: Bordeaux.

It’s a traditional garlic velouté soup that the French tend to enjoy after a night of drinking, similar to French onion soup.

img_20170124_093834
Tourin blanchit à l’ail

I also cooked this beef filet with red wine sauce, sautéed mushrooms and potatoes.

img_20170124_104302
Filet boeuf avec maître de chai, champignons à la bordelaise et pommes de terre noisette (Parisienne)

Here’s another angle for texture and height perspective:

 

img_20170124_104307
Beef fillet with red wine sauce, garlic-and-parsley mushrooms (persillade) and potato rounds

These are the first dishes I’ve cooked all semester that I truly enjoyed and felt proud of cooking!

January 27th, 2017