Jan 28, 2010 Seabass

Our 1st class with Chef Sauji
Main Course: Seabass
Cooking Method: Poach, Grill, Panfry, Stuff, Pappilot
Sauce : Americanne, Holandaise, Beurre Blanc

Dish Name:

Cons
• Portion size a little big
• Vegetables overlap each other

Pros
• Sauce looks tempting

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Dish Name:

Cons
• Vegetables over cook except for carrots
• Presentation is very “Space Cop Gaban”
• Sauce lack of “life”

Pros
• Happy Meal

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Dish Name:

Cons
• Sauce is rough and thick
• Lack of colours
• Poor colour contras

Pros
• Presentable
• Good portioning

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Dish Name:

Cons
• Vegetables look messy like asteroid field
• Lack of colour contras
• Too little sauce
• Sauce too watery
• Fish portioning is a little big
• Fish looks dry
• Crust is slightly burn

Pros
• Efficient use of ingredient

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Dish Name:

Cons
• Fish looks like serving as a cake
• Fish too thin hence portioning too little
• Carrots look like deformed cocktail sausages
• Starch meal – Potato Season
• Lack of Colour
• Fish is dry

Pros
• Sauce texture is excellent
• Effort
• Many cooking techniques involve

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Dish Name:

Cons
• Sauce too light
• Cherry tomato slightly overcook
• Did not fulfil requirement of two vegetables

Pros
• Simple and nice
• Efforts

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Dish Name:

Cons
• Too little crust (wrong concept of garnishing)
• Vegetables overcook and soggy
• Fish looks dry
• Potato and sauce is the same colour
• Poor cherry tomato presentation
• Portioning a little less

Pros
• Presentable
• Used all given ingredient

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Dish Name:

Cons
• Plate not suitable for this presentation
• Sauce too less for two cooking methods
• Should have two different sauces

Pros
• Involve many cooking techniques
• Effort
• Good sauce texture
• Great colour contras

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Dish Name:

Cons
• Fish is crushed
• Carrots are longer than fish
• Mash potato and sauce has same colour
• Messy presentation
• Vegetables are not appealing
• More mushroom would be nice

Pros
• Good portioning
• Lively colour

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Dish Name:

Cons
• Cherry tomato way overcook
• Sauce is too little
• Portioning is for starter
• Lack of colour

Pros
• Presentable
• Great puree texture

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Dish Name:

Cons
• Messy sauce presentation
• Repeated use of vegetables i.e. mushroom
• Lack of colour

Pros
• Effort
• Fish looks juicy

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Dish Name:

Cons
• All vegetables are like “Scorching Tiger, Hidden Dragon”

Pros
• Effort
• Sauce texture looks tempting
• Good portioning

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Dish Name: Herbs and Almond Crust Seabass accompanied with Mash Potato, Mushroom Ragout. and Tomato Confit, served with Lemon Beurre Blanc Sauce

Cons
• Burn at the bottom part of the fish
• Garlic confit looks a little undercook
• Over work on mash potato
• Poor plating
• Too little sauce

Pros
• Good colour contras
• Effort
• Efficient use of ingredients

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