Marinated Fish, Duck, Crepes : Lesson 13 : Le Cordon Bleu at Home

Wednesday's dinner will be:

Daurade Crue à l'Aneth : Marinated Sea Bream with Fresh Dill

Canard à la Niçoise : Duck with Garlic, Tomatoes and Olives

Crêpes à la Gelée de Groseilles : Crepes with Red Current Jelly

That's the menu as called for in the book (that being... Le Cordon Bleu: At Home) but there will be some little changes (with the passage of time and experience with the book we're becoming less pedantic).

Probably it'll be Marinated Salmon instead of Sea Bream; because that's what we used when I did this dish in school and it's loads less expensive. There will be more than the requested two (2) cloves of garlic in the duck (looove the garlic). The crepes will probably have something other than red current jelly on them since it's not so popular around here (I'm thinking maybe... Cointreau (Le Cordon Bleu is, as an aside, presided over by André Cointreau of that very family).

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