Level: Executive Chef

This is my dish from the first edition of “From the Classroom to the Plate.”

I cooked it with rosada. And as I mentioned at the meeting, I made it yesterday for the first time for two reasons: One, in case something came up today and I couldn’t make it, and two—and I think this is the most important one—I didn’t want any surprises, so I wanted to test it out beforehand to avoid any potential “problems” that might arise during cooking.

And boy, did they come up…

1. The fish was too tough, and I had to leave it in the oven for 20 minutes!! It turned out really delicious, though.

2. The potatoes—I overcooked them, and when I fried them, they fell apart. They still tasted good (my husband told me to make him more, hahaha). But they didn’t look nice, and that couldn’t happen today.

3. The sauce wouldn’t thicken—the thing is, I added too much fish stock, so in the end I had to add a little cornstarch. It turned out really tasty, too.

Today, I cooked the fish in a slightly thinner fillet. It took 15 minutes at 180º and came out just right.

I cooked the potatoes for just 4 minutes starting from cold, as the recipe says, and even though they took a while to fry, they turned out more than just delicious—absolutely delicious! Nothing like regular French fries. That touch of butter gives them a very special flavor.

And the sauce—well, I used less fish stock and let it reduce more slowly. I served only part of it on the plate.

I absolutely loved this recipe. It’s easy once you’ve figured out those “little hiccups.” The cooking went off without a hitch overall, and you can’t imagine how delicious it turned out!!

Other than that, I loved seeing my colleagues and @soldamiani. That little bit of time together was so rewarding. Thanks for this initiative—I hope we do it again ❤

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