I haven’t looked forward to my weekends in a very long time and I’m definitely enjoying the extra sleep on Saturday mornings.
Last Fridays lesson was an addition to thursdays fish lesson with the introduction of flat fish. Flounder was the fish of the day and we learned how to filet it and cook it using two different techniques. The first was Paner A’lAnglaise which means to bread and fry. First step is two slice the flounder filet into goujonettes (small strips) dip them in flour, then into the seasoned egg mixture and then the bread crumb. After they are all breaded and our deep frying oil is set to 350 we fry them off. We served them up with two different sauces, one was a red pepper coulis and the other was some kind of tartar sauce variation.
Next we served up a braised variation of the flounder with shallots, white wine, mushrooms, and a double cream reduction called filet de limande bonne femme. An extremely heavy dish in my opinion, that poor flounder was completely over shined by the sauce.