{"id":1662,"date":"2009-04-29T10:06:00","date_gmt":"2009-04-29T17:06:00","guid":{"rendered":"http:\/\/localhost\/wordpress\/?p=1662"},"modified":"2019-10-06T11:11:03","modified_gmt":"2019-10-06T18:11:03","slug":"culinary-school-week-six-fish","status":"publish","type":"post","link":"https:\/\/dev.afterhoursagency.com\/wgc\/culinary-school-week-six-fish\/","title":{"rendered":"Culinary School \u2013 Week Six \u2013 Fish"},"content":{"rendered":"<p>This week at Culinary school it was all about FISH!! I tried a few types that I have never tried before and for the first time ever I tried raw fish!!! It was a big step for me&#8230; now maybe if I am really brave I can try raw sushi.<\/p>\n<p>I also filleted and de-boned 2 fish&#8230; one of which stabbed me with the fins. Not cool.<\/p>\n<p>These handmade wontons were delicious with Salmon tar tar with an Asian marinade.<br \/>\n<img id=\"BLOGGER_PHOTO_ID_5329807070582227378\" style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;\" src=\"https:\/\/3.bp.blogspot.com\/_JUykbAy3qkM\/SfdHSstrQbI\/AAAAAAAAAvc\/2NkdaRS3BBA\/s400\/IMG_1723.JPG\" alt=\"\" border=\"0\" \/><br \/>\nMarinated Salmon with Avocado and Sweet Onions. This ceviche went perfectly with the buttery avocados. We ate the crostini&#8217;s topped with a little bit of the acid cooked salmon, avocado and the sweet onion and basil to top it of!<br \/>\n<img id=\"BLOGGER_PHOTO_ID_5329807059673075618\" style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;\" src=\"https:\/\/4.bp.blogspot.com\/_JUykbAy3qkM\/SfdHSEEuz6I\/AAAAAAAAAvU\/T8YN8W61xnQ\/s400\/IMG_1726.JPG\" alt=\"\" border=\"0\" \/><br \/>\nGratin of Salmon &#8211; this was really good! It was topped with button mushrooms, tomatoes, basil and chives &#8211; some of my favorite flavors!<br \/>\n<img id=\"BLOGGER_PHOTO_ID_5329807057141667026\" style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;\" src=\"https:\/\/1.bp.blogspot.com\/_JUykbAy3qkM\/SfdHR6pMlNI\/AAAAAAAAAvM\/k6LqSdgHdZo\/s400\/IMG_1732.JPG\" alt=\"\" border=\"0\" \/><br \/>\nTrout Meuniere&#8230; so delicious! I have made this before with Sole and it is simple yet so tasty. We added a few capers and lemon slices to make it fabulous!<br \/>\n<img id=\"BLOGGER_PHOTO_ID_5329807053585022210\" style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;\" src=\"https:\/\/2.bp.blogspot.com\/_JUykbAy3qkM\/SfdHRtZOfQI\/AAAAAAAAAvE\/BkVEB00whbM\/s400\/IMG_1729.JPG\" alt=\"\" border=\"0\" \/><br \/>\nGrilled Halibut with a Saffron Buerre Blanc and Blood Orange and Ginger Buerre Blanc. The Blood Orange sauce was amazing and also had ginger saki and cilantro flavors. yummmmm<br \/>\n<img class=\"aligncenter size-full wp-image-4442\" title=\"Grilled Salmon with Buerre Blanc\" src=\"https:\/\/dev.afterhoursagency.com\/wgc\/wp-content\/uploads\/IMG_1736.jpg\" alt=\"\" width=\"400\" height=\"300\" \/><br \/>\nGrilled Salmon with Provencal Sauce. This chunky vinaigrette was one of my favorite things of the night. It consisted of tomatoes, shallots, tons of garlic, basil, chives, sherry wine vinegar and olive oil. It was amazing!<\/p>\n<p><img class=\"aligncenter size-full wp-image-4179\" title=\"Salmon Provencal\" src=\"https:\/\/dev.afterhoursagency.com\/wgc\/wp-content\/uploads\/Salmon-Provencal.jpg\" alt=\"\" width=\"400\" height=\"300\" \/>Salmon and John Dorie trellis with a Saffron Buerre Blanc. So maybe it was just me but I had never heard of John Dorie before. Well&#8230; it was fabulous&#8230; didn&#8217;t even taste like fish&#8230; just pure goodness. It was a super ugly fish though and the one I filleted happened to be pregnant!<br \/>\n<img id=\"BLOGGER_PHOTO_ID_5329805808373669266\" style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;\" src=\"https:\/\/3.bp.blogspot.com\/_JUykbAy3qkM\/SfdGJOntHZI\/AAAAAAAAAus\/g7hdb3uMPWU\/s400\/IMG_1740.JPG\" alt=\"\" border=\"0\" \/><br \/>\nPoached John Dorie with a Salmon mousse and Saffron Buerre Blanc. How gorgeous does that look?<br \/>\n<img id=\"BLOGGER_PHOTO_ID_5329805803169374786\" style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 290px;\" src=\"https:\/\/2.bp.blogspot.com\/_JUykbAy3qkM\/SfdGI7O54kI\/AAAAAAAAAuk\/phwRTnDNoQ4\/s400\/IMG_1744.JPG\" alt=\"\" border=\"0\" \/><br \/>\nDessert time!!! This apple tart tatin was made with 24 apples that cooked in butter and sugar to caramelize the apples. Served with a scoop of ice cream&#8230; delicious!<br \/>\n<img id=\"BLOGGER_PHOTO_ID_5329805799656382658\" style=\"margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;\" src=\"https:\/\/1.bp.blogspot.com\/_JUykbAy3qkM\/SfdGIuJV4MI\/AAAAAAAAAuc\/lnf6LudY_zo\/s400\/IMG_1750.JPG\" alt=\"\" border=\"0\" \/>I have a lot of practicing to do this week&#8230; and next week is soups and sauces&#8230; yummy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This week at Culinary school it was all about FISH!! I tried a few types that I have never tried before and for the first time ever I tried raw fish!!! It was a big step for me&#8230; now maybe if I am really brave I can try raw sushi. I also filleted and de-boned [&#8230;]<\/p>\n<p><a class=\"btn btn-secondary understrap-read-more-link\" href=\"https:\/\/dev.afterhoursagency.com\/wgc\/culinary-school-week-six-fish\/\">Read More&#8230;<span class=\"screen-reader-text\"> from Culinary School \u2013 Week Six \u2013 Fish<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":12029,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[5],"tags":[5383,421],"acf":[],"jetpack_featured_media_url":"https:\/\/cdn.whatsgabycooking.com\/wp-content\/uploads\/2009\/04\/Salmon-Provencal1-e1367519792521.jpg","_links":{"self":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts\/1662"}],"collection":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/comments?post=1662"}],"version-history":[{"count":2,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts\/1662\/revisions"}],"predecessor-version":[{"id":36532,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/posts\/1662\/revisions\/36532"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/media\/12029"}],"wp:attachment":[{"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/media?parent=1662"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/categories?post=1662"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dev.afterhoursagency.com\/wgc\/wp-json\/wp\/v2\/tags?post=1662"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}