Written by Joe Ralbovsky, a student currently at SU Strasbourg.
Our group was given the privilege to work with Mr. Caboche in the largest cooking / hotel management school in France. We were shown into a large room full of cooking supplies, vegetables, polenta (cornmeal) and cod. We soon learned the correct technique for cutting different vegetables and were given a chance to try it out for ourselves. After that, we learned how to flour and simmer the filets. While the food cooked, we were led a tour of the impressive school and given a description of each of the rooms and appliances. Last but not least, we got to eat what we had made along with some Riesling (a traditional wine of the Alsace region in France). The food was delicious and the experience of learning how to cook with our friends will remain a lasting memory of good times and good eatin’.
Follow the jump for pictures and recipes!
Recipe for Fish with Polenta and Ratatouille
Cut the vegetables into fine little morsels: Tomatoes, Zucchini, Eggplant, Onions
Cook the vegetables for thirty minutes. To get a good extraction of juice, add some butter and start stirring.
Cook the polenta (cornmeal) in boiling water for 3 minutes. Place the polenta on a tray and let it cool.
Flour the filets of cod and cook them in olive oil and butter.
Shape the polenta into circles 5 cm in diameter
Place a dollop of finished ratatouille on the cake of polenta
Put the filet of cod on top and dress it with some ratatouille
Decorate with sauce
Bon appétit !