Today we made fish.
We Scaled. Gutted. and Filleted the fish. This is a skill I don't think I will be using anytime after Paris.
It was...pretty disgusting....
The fish turned out pretty well, but I didn't have time to finish my reduction sauce so it wasn't as strong as I would have wanted it. (We made reduced Fish Fumet, a fish stock, as the sauce)
After class, one of the girls in the class sliced her palm (maybe a 2 inch cut? it was pretty big...) when she was putting her knives away. It was scary.
I'm just tired after a very long day today. I have a lot to learn and I have to get better at French and start cooking better too! (My fillets weren't exactly cordon bleu quality...)
-D
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