Chapter 109
Before Sylvia could answer, Henry''s voice rang out again.
"It''s useless. Yinzhou City only has a few seafood markets, and the food bought by this restaurant is
already the freshest. If you ask someone to buy it now, it may not be better than it is now. The meat
quality of the chickens here is not superior in French cooking skills. Do you have any dishes
requirements in thispetition?" Henry asked.
"No," Mn shook her head and answered. "But there are only a few dishes that Prince Charlie
likes."
The atmosphere in the kitchen was a little silent.
After Nico finished the pastry on the chopping board, she did not know what to do next. If they
cooked the dishes, as usual, they would definitely lose on these ingredients.
The loss of thispetition was not just a shame for them. It was rted to their future, but also to
their teachers. But now, they were really cornered. Their opponents were not rookies, but also chefs
who were proficient in cooking.
Looking at the dishes on the chopping table, Henry was lost deep in thought.
"Well, tell me first, what kind of dish do you want to cook?"
"Tell you?" Nico looked at Henry strangely. She didn''t understand what was the use of telling this
person.
Mn knew that Henry knew a little about French food, so he might as well give it his best shot and
could make some suggestions.
"For the first dish, I want to cook a fire-roasted snapper."
"Snapper?" Henry thought for a moment, then rolled up his sleeves and directly picked a fish out of
the nearby tank with his bare hands.
Henry''s action startled Mn. She couldn''t help but ask, "Henry, what are you doing?"
"Of course cooking. Do you want to lose?" Henry mmed the fish on the chopping board. At the
same time, he picked up a scaling knife and quickly removed the scales. "There''s no fresh snapper
now, but I can rece it with weever. Mn, prepare some dill, grind some star anises, add
appropriate salt and pepper, and mix them together. And Nico, you crack an egg, add two grams of
butter, two grams of lemon juice. Then add a small spoon of salt and pepper to mix them well. You
must mix them well!"
Henry spoke quickly. In the process of talking, he had removed all the scales and opened its belly.
They stood on the side, still a little dazed at Henry''s behavior.
"Henry, the reason why you asked us to do this is ..."
"I''ll exin it to youter. Do it quickly." Henry had begun to clean the weever''s internal organs. He
was very skilled. Even if it was the most difficult part to wash, he had to dig it out for only once, and
then it could be washed clean.
Mn looked at Henry for a few seconds, then turned around and went to find the auxiliary materials
ording to he said.
"Nico, do as Henry said."
After washing the bass, Henry found some turmeric powder, poured it into a rice pot, and boiled
some rice.
"Mn, you two remember what I said and do what I said. Now it seems that we can''t surpass our
opponents in the ingredients, we can only find another way. You apply the ground dill and star anise
evenly to the perch body, make sure to apply it everywhere. Then put some olive oil and pepper on
the bass and roast it for 23 minutes. Pay attention, this time is limited. When it bes golden on
both sides and its tails are red, it should be taken out. Then apply fennel and alcohol, light it up."
"Nico, the sauce I just asked you to mix needs to heat up through the water. After the fish is put out
of the fire, you should pour the sauce evenly. The rice needs to steamed well and also need some
sauce as well. The fish will be more delicious after being burned, and the taste of the star anise will
be more intense. In terms of vor, it is far better than that of a snapper! And then, with turmeric
rice, the vor of this dish can be fully intact."
After Henry finished his words in one breath, he asked again, ignoring whether they understood
him.
"What''s the second dish?"
"Langoustine."
"Langoustine?" Henry stood in front of the chopping board and pondered for two seconds. Then he
took out a fresh lobster from the water tank. Although it was alive, it was not as fresh and full as the
one brought by their opponent.
"Take some tarragon，celery stem and shallot, grind the ck pepper, cognac, scratch out the
celery, take forty grams and cut it into small pieces, then cut the rest into thin strips of five
millimeters thick and six centimeters. And chop the shallot."
Henry began to wash the lobster. Then he cut it and kept giving orders.
"Take 70 grams of butter, put it in the pot, and melt it. The water will be steamed off, only leaving 60
grams of pure butter. Hurry up."
"Ok." As soon as Mn put the bass into the oven, she rushed over to melt the butter.
"Nico, take 40 grams of butter, fry the celery slightly, and stew it with water to ensure the crispness
of celery. Mn, is the butter melted?"
Henry had already cut the lobster, peeled off its shell, and ced the fresh shrimp meat in front of
him.
Henry''s movements were so fast that Nico and Mn were in a hurry. If he hadn''t reminded them all
the time, they would have got in a mess.
"Yes. It''s melted," Mn replied.
Hearing Mn''s words, Henry didn''t even check it. He put the shredded lobster head directly into the
pot, added the shallot, and began to stir-fry it. When the lobster head became red, he poured the
cognac. Then the pot was lit up with a me.
"This is ..." Mn looked at his actions, feeling shocked. Her master once told her that some chefs
could use limited ingredients to maximize the delicious taste of food. Wasn''t Henry doing this now?
He used the pure butter to fry the lobster head,bined with shallot and alcohol, to burn it with
me, so as to remove the stinky sea smell of the lobster head to the greatest extent.
Then, with Mn''s startled look, Henry added thick cream, tarragon, salt, and pepper into the pot.
Mn would not do this at all normally. The more spices and ingredients there were, the more
elusive the taste of delicacies would be. For example, the more salt there was, the more bitter it
would be. Now that he put all those in the pot, wouldn''t the taste be mixed?
Henry saw the confusion in Mn''s eyes. He started to stir-fry the spat in his hand, and exined
to her, "I''m making the sauce with thick cream now, the sauce has drawn the vor of the lobster
head, the spices, the vegetables, and the cognac. It''s excellent for dipping meat and celery.
Simrly, this way can make the meat contract to the maximum extent and increase the taste. But
you should pay attention to one thing. The butter will be used for the sauceter, in case its burned,
you should keep eyes on control of the temperature when you fry the meat, so as not to affect the
harmony and destroy the vor. French cuisine is very focused on the presentation. "
As soon as Henry finished his words, he put forth his strength with his arm, and another delicious
dish was served out of the pot.
"Alright, what''s the next?"N?velD(ram)a.?rg owns this content.