Well second day at cookery school and what a busy day it was. Alan was our chef again and he started by outlining what aspects we would be covering. Fresh crabs were first on the list. He explain the most humane way of killing them but there weren't too many volunteers for the job - 3 in fact. A swift knife to the head and straight to the stock pot. I was to scared that I would hesitate making things not so swift for the crab.
Filleting the flat fish was good and the sharp flexible knife was certainly the answer. Rolled into a roulade with the crab meat inside with the spinach was lovely. This was served with the scallops that we had prepared along with red pepper coulis and broccoli and mange tout hollandaise. This was followed by chocolate fondant and amaretto ice cream - the waist line will definitely suffer.
Really looking forward to the rest of the week.