Today would be the first day that we were introduced to submerged poaching also the first day we would be making a full entree! Both exciting and scary at the same time. We would be making deep poached salmon in court bouillion which is simple vegetable stock with the addition of an acid used for poaching high activity fish, aka salmon. We would then finish the salmon with Beurre Blanc sauce which is a sauce made up of white wine, sauteed shallots, heavy cream, whole butter, salt, pepper and lemon juice....it is amazing! Also kind of a cholesterol attack in a bowl but its great. Paired on the plate with the salmon would be butter parslied tourned potatoes. Also julienned zucchini, yellow squash, carrots, and leeks, then buttered green beans. It was quite the load of responsibility for the day, but it was exciting! All the production went really well for the day and the chef said my fish was cooked perfectly and the sauce was great. The only problem I had was that I had over cooked my vegetables a little bit, it was amazing I walked away to get a serving spoon and next thing I know they were over done...that was frustrating but it tasted really good! Overall it was a decent day.
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