Yeah, about half of superior cuisine's mains has to do with fish, I am guessing the chef who is in charge of us this term likes them a lot.
a) Foie gras terrine. Cooked in a bain marie, it needs to rest for a few days, followed by..
b)Presentation of the foie gras terrine. Foie gras should be eaten with something sweet and a little sour, it should work well with chutney, like this beetroot and red onion. The pink swirls are tuiles made from rice flour colored with beetroot juice. Also on plate, fig bread.
c) Haddock and Potato Terrine
Mains:
a) Red Mullet with Tapenade sauce. We made the fresh egg pasta ourselves in class, it's so easy, I'll never pay for over-priced pasta at Da Paolo Gastronomia ever again!
b) Herb crusted salmon supremes with mushroom flan and red wine sauce. Delicious! Who knew red wine can be paired with a fish! You actually can, for fatty fish, e.g. tuna.
c) Sea bream sauted, squid filled with cilantro flavored langoustine risotto.
Desserts:
a) Frozen choc parfait, orange cream and citrus fruits and basil
b) Inversed peach melba, red currant jus flavored with hibiscus (rosella)
c) Crisp sweet puff pastry with berries
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