My Last Plate It Up! Cooking Class, Part II

First an apology: I’m sorry I have been away for a while. My business is kinda taking off, and for the past couple of weeks it has consumed almost every spare minute. I’m back though.

This is part two about my last cooking class at my favorite gourmet kitchen tools store in downtown Glendale, AZ. Part 1 can be found here

Simple ingredients. Simple preparation. Distinctive results. That’s what I thinkof when I think of French Bistro cooking. I could learn a lot from Chef Bernard. LIke how to make fish stock when no carcass is available:

Fish Stock

1 extra portion of fish that you are preparing for the meal
thyme
water
1 celery stalk, coarsly chopped
chopped parsley

Boil the ingredients in water for 20 minutes. Strain.

Sea Bass with Saffron Sauce and Baby Vegetables
Look at that picture. See how beautiful it is? I learn so much about presentation just from watching him. Yes, I know: there are no quantities for most of the ingredients. Chef Bernard is teaching me to cook by taste.

4 portions sea bass
asparagus
baby carrots, boiled until crisp-tender
haricot vert or snow peas
broccoli, boiled until crisp-tender
fish stock
3 pinches Spanish saffron
whipping cream

Reduce the fish stock and add the saffron and cream.

In a separate pan, saute the vegetables. FIrst the asparagus for about 3 minutes. Add the snow peas and saute for about 4 minutes. Then add the carrots and broccoli.

Using a non-stick pan, sear the bass in a little olive oil over high heat.

Pour a little sauce on the plate. Place a portion of the vegetables on each plate. Place the bass on top of the vegetables.