Chef's assistent, rabbit and fish

Monday,

Monsieur 'Enk, my visitor from Amsterdam is leaving. He will have a look at Montmartre today, and then on the high speed train back home. We had a great weekend. Must do this again some day.

Today I'm chef's assistent together with Erich for the whole week. This means we have to get all the vegetables, herbs, meat or fish etc etc from the prep kitchen in the basement up to our kitchen. Everything has been sorted out by the people from the kitchen and we only have to check and give everybody in our class the right ingredients.

Erich didn't show this morning, he had other business to do, but Sean helped out. Great!

Today was rabbit day. Dead-naked-head still on-intestines still present (yummie !)

and of course not so fat free.

Cristina chopping up the rabbit !

After chopping up the thing, we had to brown it in the pan first, make a mustard sauce and present it with a Rosemary skewer of liver/kidneys on top. Ha ! I did great. Chef said I had the best (thick, that's the trick - read: cream) sauce of all. Rabbit was super. Tonight I'll have a great dinner.

We finished quite on time, so we had time for a petit b@#rre, eh, a coffee I mean in the local cafe. After that, one more demo to go and that's it for today.

This demo was all about Hollandaise sauce. We have to make this again soon, it's tricky one... And incredibly rich... (butter and egg yolks). The sauce goes great with fish and chef also presented poached Hake and fried Dover Sole ('Tong' in Dutch) with the sauce.

Looked good and tasted great. Finished by 15.30. Yippee !