For our seafood cooking class we had to do practical exam modeled after a blackbox competetion. We each received a 1.5 pound trout and depending on which group you were in either sea scallops, jumbo shrimp or a whole lobster. We also had list of ingredients that we were allowed to use. We had 3.5 hours to prepare and present our appetizer dish and then 15 minutes later our entree dish. It was really interesting to see how different all the foods were.
This was my appetizer; mini lobster cakes with a lemon aioli.
My main dish was asparagus, truffle mashed yukon golds and maple brandy trout.
Below are pictures of my collegues presentations. Its interesting to see the variety in these!
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