Ovecome, Adapt and Survive

Before Sylvia could answer, Henry's voice rang out again.

"It's useless. Yinzhou City only has a few seafood markets, and the food bought by this restaurant is already the freshest. If you ask someone to buy it now, it may not be better than it is now. The meat quality of the chickens here is not superior in French cooking skills. Do you have any dishes requirements in this competition?" Henry asked.

"No," Milan shook her head and answered. "But there are only a few dishes that Prince Charlie likes."

The atmosphere in the kitchen was a little silent

After Nico finished the pastry on the chopping board, she did not know what to do next. If they cooked the dishes, as usual, they would definitely lose on these ingredients.

The loss of this competition was not just a shame for them. It was related to their future, but also to their teachers. But now, they were really cornered.

Their opponents were not rookies, but also chefs who were proficient in cooking.

Looking at the dishes on the chopping table, Henry was lost deep in thought.

"Well, tell me first, what kind of dish do you want to cook?"

"Tell you?" Nico looked at Henry strangely. She didn't understand what was the use of telling this person.

Milan knew that Henry knew a little about French food, so he might as well give it his best shot and could make some suggestions.

"For the first dish, I want to cook a fire-roasted snapper."

"Snapper?" Henry thought for a moment, then rolled up his sleeves and directly picked a fish out of the nearby tank with his bare hands.

Henry's action startled Milan. She couldn't help but ask, "Henry, what are you doing?"

"Of course cooking. Do you want to lose?" Henry slammed the fish on the chopping board. At the same time, he picked up a scaling knife and quickly removed the scales. "There's no fresh snapper now, but I can replace it with weever. Milan, prepare some dill, grind some star anise, add appropriate salt and pepper, and mix them together. And Nico, you crack an egg, add two grams of butter, two grams of lemon juice. Then add a small spoon of salt and pepper to mix them well. You must mix them well!"

Henry spoke quickly. In the process of talking, he had removed all the scales and opened its belly.

They stood on the side, still a little dazed at Henry's behavior.

"Henry, the reason why you asked us to do this is.."

"I'll explain it to you later. Do it quickly." Henry had begun to clean the weever's internal organs. He was very skilled. Even if it was the most difficult part to wash, he had to dig it out for only once, and then it could be washed clean.

Milan looked at Henry for a few seconds, then turned around and went to find the auxiliary materials according to he said.

"Nico, do as Henry said."

After washing the bass, Henry found some turmeric powder, poured it into a rice pot, and boiled some rice.

"Milan, you two remember what I said and do what I said. Now it seems that we can't surpass our opponents in the ingredients, we can only find another way. You apply the ground dill and star anise evenly to the perch body, make sure to apply it everywhere. Then put some olive oil and pepper on the bass and roast it for 23 minutes. Pay attention, this time is limited. When it becomes golden on both sides and its tails are red, it should be taken out.

Then apply fennel and alcohol, light it up."

"Nico, the sauce I just asked you to mix needs to heat up through the water. After the fish is put out of the fire, you should pour the sauce evenly. The rice needs to steamed well and also need some sauce as well. The fish will be more delicious after being burned, and the taste of the star anise will be more intense. In terms of flavour, it is far better than that of a snapper! And then, with turmeric rice, the flavor of this dish can be fully intact."

After Henry finished his words in one breath, he asked again, ignoring whether they understood him.

"What's the second dish?"

"Langoustine."

"Langoustine?" Henry stood in front of the chopping board and pondered for two seconds. Then he took out a fresh lobster from the water tank. Although it was alive, it was not as fresh and full as the one brought by their opponent.

"Take some tarragon, celery stem and shallot, grind the black pepper, cognac, scratch out the celery, take forty grams and cut it into small pieces, then cut the rest into thin strips of five millimeters thick and six centimeters. And chop the shallot."

Henry began to wash the lobster. Then he cut it and kept giving orders.

"Take 70 grams of butter, put it in the pot, and melt it. The water will be steamed off, only leaving 60 grams of pure butter. Hurry up."

"OK." As soon as Milan put the bass into the oven, she rushed over to melt the butter.

"Nico, take 40 grams of butter, fry the celery slightly, and stew it with water to ensure the crispness of celery. Milan, is the butter melted?"

Henry had already cut the lobster, peeled off its shell, and placed the fresh shrimp meat in front of him.

Henry's movements were so fast that Nico and Milan were in a hurry. If he hadn't reminded them all the time, they would have got in a mess.

"Yes. It's melted," Milan replied.

Hearing Milan's words, Henry didn't even check it. He put the shredded lobster head directly into the pot, added the shallot, and began to stir-fry it. When the lobster head became red, he poured the cognac.

Then the pot was lit up with a flame.

"This is ..." Milan looked at his actions, feeling shocked. Her master once told her that some chefs could use limited ingredients to maximize the delicious taste of food. Wasn't Henry doing this

now?

He used the pure butter to fry the lobster head, combined with shallot and alcohol, to burn it with flame, so as to remove the stinky sea smell of the lobster head to the greatest extent.

Then, with Milan's startled look, Henry added thick cream, tarragon, salt, and pepper into the pot. Milan would not do this at all normally. The more spices and ingredients there were, the more elusive the taste of delicacies would be. For example, the more salt there was, the more bitter it would be. Now that he put all those in the pot, wouldn't the taste become mixed?

Henry saw the confusion in Milan's eyes. He started to stir-fry the spatula in his hand, and explained to her, "I'm making the sauce with thick cream now, the sauce has drawn the flavor of the lobster head, the spices, the vegetables, and the cognac. It's excellent for dipping meat and celery. Similarly, this way can make the meat contract to the maximum extent and increase the taste. But you should pay attention to one thing. The butter will be used for the sauce later, in case its burned, you should keep eyes on control of the temperature when you fry the meat, so as not to affect the harmony and destroy the flavor. French cuisine is very focused on the presentation."

As soon as Henry finished his words, he put forth his strength with his arm, and another delicious dish was served out of the pot.

"Alright, what's the next?"