Week 11 - BOILING AND POACHING

List the method of cookery and dishes to be covered in class

This week we are going to learn about making Filet of fish Dugleere, Cauliflower Mornay, and Potato Fondant.

List your learning objectives for the class

Developing culinary skills: We will able to improve their culinary skills by learning how to prepare and cook different types of food.

Understanding cooking techniques: We will learn specific cooking techniques, such as how to fillet a fish, how to make a béchamel sauce, and how to create a fondant potato.

Enhancing knowledge of ingredients: We will gain a better understanding of different ingredients, such as different types of fish, vegetables, and sauces, and how they can be used to create different dishes.

Improving presentation skills: We will learn how to present our dishes in an attractive and appetizing way, such as how to arrange the fish and vegetables on the plate.

Discuss your prior knowledge of the content

Actually, I don't have prior experience making Filet of Fish Dugleere, Cauliflower Mornay, and Potato Fondant, but I am very excited to learn more about cooking methods in the class. While I may not have specific experience with these dishes, I have some prior knowledge and skills that can be applied to cooking in general. For example, I already have experience with basic cooking techniques such as sautéing, boiling, and baking, which are fundamental skills that can be applied to a wide range of recipes. Additionally, I have knowledge about different types of ingredients and flavor combinations, which can help me understand how the flavors in the dishes I will be making work together. During the class, I will learn new cooking techniques specific to each dish, such as how to fillet a fish or create a béchamel sauce. I will also learn about the ingredients and flavors that make each dish unique, and how to present the dishes in an appetizing way. With practice and guidance from the chefs, I will gain confidence in my ability to cook these dishes and others in the future.

Background Information

Research and discussion of method of cooking

The Filet of Fish Dugleere is typically prepared by pan-frying the fish fillets with butter and white wine, and then topping them with a creamy sauce made with shallots, mushrooms, and heavy cream. The Cauliflower Mornay is made by boiling or steaming cauliflower until tender, and then coating it with a rich cheese sauce made with béchamel sauce and grated cheese. The Potato Fondant is made by cooking the potatoes in a mixture of butter and chicken stock until tender and caramelized, resulting in a crispy and flavorful potato side dish. These dishes demonstrate different cooking methods such as pan-frying, boiling, steaming, baking, and techniques for making sauces and flavor combinations.

Research and discussion of dishes

For historical dishes

Referring to thefrenchcookingacademy.com, Filet of Fish Dugleré is a classic French seafood dish that originated in the mid-19th century. The dish is named after Adolphe Dugléré, a renowned chef who worked at the Café Anglais in Paris during the mid-1800s. Filet of Fish Dugléré became a popular dish in Parisian restaurants during the late 19th and early 20th centuries, and it remains a classic French seafood preparation to this day.

Cauliflower Mornay is a dish that originated in France and became popular in the 18th century. The dish is named after the French cheese sauce known as Mornay sauce. Cauliflower mornay was a popular dish in France and other parts of Europe during the late 19th and early 20th centuries, and it eventually made its way to the United States where it became a classic side dish.

According to savorthebest.com, Potato Fondant is a classic French dish that has been popular since the early 20th century. The origin of the dish is not entirely clear, but it is believed to have been created by French chefs who were experimenting with new ways to cook potatoes. The dish was originally known as "Pommes Fondantes" in French, which translates to "melting potatoes." Potato Fondant quickly became a favorite among French cooks and food enthusiasts, and it remains a popular side dish in French cuisine to this day.

For cooking methods

The Filet of Fish Dugléré is cooked by poaching white fish fillets in white wine and fish stock, which helps to infuse the fish with flavor and keep it moist and tender. The fish is then served with a rich tomato-based sauce that is flavored with shallots, garlic, herbs, and a touch of cognac or brandy.

Cauliflower Mornay is cooked by boiling or steaming cauliflower until it is tender, and then covering it with a rich cheese sauce made with butter, flour, milk, and grated cheese. The dish is often topped with breadcrumbs and baked until golden brown and bubbly.

Potato Fondant is made by cooking sliced potatoes in a mixture of butter and stock until they are tender and infused with rich flavors. The potatoes are then baked in the oven until they are golden brown on the outside and creamy on the inside. This method of cooking helps to create a rich, savory flavor and a soft, buttery texture that is often associated with French cuisine.

Dish/method variations

Variations of Filet of Fish Dugléré might include using different types of fish, such as salmon or cod, or adding other ingredients to the sauce, such as capers, olives, or cream.

Variations of Cauliflower Mornay might include using different types of cheese in the sauce, such as cheddar, blue cheese, or gruyere. Some chefs might also add other ingredients to the dish, such as bacon, leeks, or mushrooms.

Variations of Potato Fondant might include using different types of potatoes, such as sweet potatoes or purple potatoes, or adding other ingredients to the dish, such as garlic, rosemary, or parmesan cheese.

Recipes

Plan of Work

Result

Describe how well the technique/cooking method worked

We first started with the Filet of fish Duglere, which involved pan-searing a fish fillet and serving it with fish veloute sauce. To prepare the sauce, we sautéed shallots in butter until translucent, and then garlic and tomato concasse were added and cooked until fragrant. White wine was then added and reduced until most of the liquid has evaporated. Finally, we added diced tomatoes, fish stock and simmered until the sauce had thickened and the flavors had melded together. For Cauliflower Mornay, we steamed cauliflower florets until tender and then coated them in a creamy béchamel sauce made from butter, flour, milk, and grated cheese. The dish was then baked in the oven until the top was golden and bubbly.

Finally, we made Potato Fondant, which involved slowly cooking potatoes in a mixture of butter and chicken stock until they were tender and infused with flavor. We first cut the potatoes into cylinders, then the sides were lightly browned in butter before adding the stock and aromatics of thyme and rosemary. The potatoes were then cooked over low heat, allowing them to absorb the liquid and become tender and flavorful.

Describe the sensory results of the dish

Filet of fish Duglere has a delicate and moist texture from the pan-seared fish fillet, while the fish veloute sauce has a rich and tangy tomato flavor with hints of herbs and white wine. The sauce complements the fish well and adds depth to the overall flavor profile.

Cauliflower Mornay has a creamy and cheesy texture from the béchamel sauce, which envelops the tender steamed cauliflower. The dish has a rich, indulgent flavor with a slight tanginess from the cheese, and a golden-brown crust on top adds a crispy texture to the dish.

Potato Fondant has a soft and tender texture from the slow-cooked potatoes, which are infused with butter and stock, giving them a rich and savory flavor. The potatoes are crispy on the outside and melt-in-your-mouth tender on the inside, making them a delight to eat. The dish has a simple yet elegant appearance, with the cylinders of potatoes arranged neatly on the plate.

Evaluation of results

Discuss the techniques that did work well

The cooking techniques we used in the preparation of the Filet of fish Duglere, Cauliflower Mornay, and Potato Fondant were well-executed. Pan-searing the fish fillet in the Filet of fish Duglere recipe gave it a beautiful crust while the fish veloute sauce was prepared with great attention to detail, resulting in a flavorful sauce. For the Cauliflower Mornay, the steaming of the cauliflower florets until tender and coating them in a creamy béchamel sauce made for a decadent dish that was perfectly baked in the oven to create a crispy top layer. Finally, the Potato Fondant was cooked to perfection by cutting the potatoes into cylinders and slowly cooking them in a mixture of butter and chicken stock, allowing them to absorb the liquid and infuse the flavors of thyme and rosemary.

Discuss the techniques that did not work well

Fortunately, this week there were no techniques that we did not do well.

Conclusions

In conclusion, making Filet of fish Dugleere, Cauliflower Mornay, and Potato Fondant in class was a wonderful learning experience for us. The techniques used in each recipe were successful, resulting in delicious and satisfying dishes. We had the opportunity to practice important cooking techniques such as poaching, baking, and slow cooking, as well as flavor pairing and balancing. Overall, it was an outstanding cooking class that provided us with valuable knowledge and skills to apply in our future culinary endeavors.