Well, tonight was my practical final in school–the final final, as it were. We had to create a 3 course meal in four hours with the ingredients set before us, with the stipulations that we had to: (1) poach one of the items, and (2) make a buerre blanc for one of the dishes.
We were given Striped Sea Bass (whole–eww! fish guts!) and Chicken, with a myriad of fruits, vegetables and assorted starches for side dishes.
I honestly didn’t want to go fancy–I really went out for flavor. Plus, that’s my style–they like to call it “rustic” out here. So, here’s what I came up with:
First Course: Poached Striped Sea Bass on a bed of wilted baby spinach, lemon-thyme buerre blanc, and garnish of fried leeks
Main Course: Pan-roasted chicken breast with wild mushroom compote and roasted herbed red-skinned potatoes
Dessert: Miniature apple tarte tatin with vanilla bean ice cream and blackberry coulis.
So… would you eat it?
Now, all I have left is just a few more weeks of working in the school restaurant and the written final on the 13th.
I think once it’s all over, I’m going to Vegas. This girl needs a party.