As you maybe know, i’m following a cooking course at Spermalie Cooking School in Ghent. One of our chefs is René De Baets. Every week, on thursday evening, we make a starter, a soup and a main dish. Sometimes, like yesterday, we make a dessert instead of a starter. For the first time i took my (old) camera with me. I will put the recipes online soon, but first i show you some pictures.
Starter: spring roll with Parma ham and foie gras, carrot-ginger cream and salsa of black olives
This dish is also possible as a appetizer. We also made it with smoked salmon instead of ham and foie gras. To be honest, i prefer the smoked salmon one.
Main Dish: Tournedos of Monkfish with leek puree and white wine sauce
Dessert: An almond pastry tart, a chocolate cake with hazelnut biscuit and Amaretto ice cream and meringue
We made the almond pastry tart and the ice cream. The chocolate cake was a leftover from another course.
