Heyyy!
11:38 AM
Heyyy!
So it has been 6 weeks since we started our traineeship here in Bilbao and it has been so nice here.
They are learning how to make their own fresh cheese a.k.a queso fresco in Aizian and it was nice to see the process.
This is how it turned out. And it tasted pretty good.
We made aperitif with the cheese, meat stock and fried potatoes.
I made a squash "paste" for the squid plating. It has almonds and oil with it.
The chocolate truffles for petit fours.
Fresh sea foods everyday
They made the lobster hold the pen it was so funny I had to take a picture of it. haha :D
And look at this cool looking blue lobster.
We usually grill the fish and octopus and finish it off in the oven.
On the weekend we had cocktails for 60 people.
Salmon with dark bread and wasabi mayonnaise and Tomatoes with anjovis cream and crushed olives
Octopus and potato skewers
Duck liver rolled in smoked bread with arugula mayonnaise and blackberry sauce
Sea bass with caviar sauce and lentils
Hake with sea urchin cream and basque sauce "pilpil"
Lobster with asparagus and tomatoes
It was my last week in the cold side of the kitchen and I actually started today in the hot side, so I will update you guys by the end of the week. See you then! Ciaooo :)
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