I served the leftover curry in a small portion with a perfectly done sunny side egg on top to start. The main course was a filet of Tilapia that had been wrapped around a bunch of fresh tarragon. I placed it on a bed of sweet and sour jarred cabbage, shredded fresh carrots, parsnips, broccoli, and finely sliced raw garlic. I threw in a dash of white wine to finish it off. Then, I wrapped the whole bit up in parchment paper (en papillote) and baked it. Finally, for dessert, I baked acorn squash with butter and brown sugar. When that was done, I scooped it out and put it in a manual chopper with butter, a dash of pancake syrup, and a couple of teaspoons of creme freche. Once I whipped it all up until mostly smooth, I layered it in a lovely glass with cool whip and served it still warm.
Reflections: The fish came out lovely with nice texture and taste but, I really did not like the dark coloring of the blood line in the center of the fish. It was way too prominent and unappetizing. My vegetables were not the ones Chef Ramsey used but rather, ones I had on hand. They were over cooked and tasted odd, no....horrible! The leftover curry held up very well and I really have the hang of making sure my fried eggs are not brown underneath yet all white is cooked fully and yolk still runs. The dessert came out a bit rich but overall, I liked it. I followed a recipe that said it was fine to cook acorn squash flesh side up however, I disagree. It takes far less time and the flesh comes out so much nicer when they are cooked upside down in a pan of water.
See recipe page for the Talapia and dessert bits:
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