Flounder Paupiette White Wine Sauce Green Asparagus-Apple Charlotte
For this class, I want to demonstrate different ways to use
and cook a fresh fish such as flounder. Braising and making the sauce out of the
liquid that the fish was cooked in, adds an abundance of flavor! I will also teach
you how to fillet a whole fish and use all of the bones to make a stock.
The apple “Charlotte” recipe was created by Chef Jean Louis Palladin. He
was inspired by the classical French dessert, “La Charlotte aux Pommes.” You are
going to be amazed with what you can do with a slice of bread, some butter, and
a beautiful apple.