Something's Fishy

We're still in terrine and tray mode in Garde Manger class - thankfully next week we switch over to sausages and charcuterie. Today we made poached trout in court bouillon, and scallop mousseline terrines on mirrors with tray garnishes of our choice.

I made the little choux pastry garnishes for our tray, it's so simple and quick, and with little discs of the scallop mousseline and some parsley mayonnaise, they were actually quite tasty. Giving the trout a little hot pepper to hold in its mouth also amused me to no end. Plus now I know that mousseline is what the little fish balls in phò soup are made of and I can now make my own. Eureka! Cheers!