This week our class divided into teams and each made an entrée. One team made 2!
Donald and I did Cod Fish Cakes. The NY times must have found out what Chez Boucher was featuring because they came out with a 2 page spread in the Sunday magazine section 3 days later. The cod was first poached in Court Bouillon (short broth) to get it flaky, the broth was ½ way up the cod. Typically Court Bouillon includes water, wine, vinegar, mirepoix and bouquet garni. The cod was combined with potato, diced red peppers, & spices and made into patties, coated with an egg wash, dredged in flour then breadcrumbs, then refrigerated to make them firmer for the next step, before frying.
My favorite dish was the Sautéed Scallops Meunier, 
( meunier is in the style of the farmer’s wife.) Trout or the fish monger’s choice can also be used. Even the 
next day it was delicious. Topped with pecans, scallions, & parsley it was sweet, crunchy and tangy all at once.
Donald’ s favorite was the Pan Roasted Citrus Salmon with a crème fraiche/chive topping served on a bed of papardelle cucumber slices. It was done by our double entrée team, Marcus and Kenny. Hmm, hmm good.
and Danielle was an absolutely indespensble member of the group. Thank you, Danielle. your pictures were great!
M&K’s second entrèe was Poached Fillet of Sole Florentine. It was so good we had it over pasta the next day, absolutely finger lickin’ good. Because it had fresh spinach, we got our vegetables and didn’t feel guilty about the 3 cups of cream.
The casserole layout for the Baked Haddock Au Gratin was interesting. Kevin lined the dish with the fish then layered the sauce into between, topping it off with the bread crumbs. Heavy cream, parmesan, Swiss cheese and white wine went into the sauce with nutmeg.
Away at Chez Boucher 