Today we were assigned in five groups each group consisted of 2 members. Our task was to complete Oeuf"s Florentine in a time period given. This dish consists of crôuts topped with cream spinach topped with poached egg then followed by napped Bechamel sauce.
Bechamel sauce is made by a traditional roux, a roux consists of equal quantity milk and flour made in to a thick paste like ball, (NB when roux is hot add cold milk and when roux is cold add hot milk.)
Peal and place studded onion into milk allow to boil for +- 5 minutes (stir at half time) allow milk to cool then at milk to roux to make a nape stage bechamel. Once mixed well pass through a double mesh sieve.
Blanche spinach for 3 to 5 minutes the run spinach under cold water to stop the coking process. Squeeze out all access water then chiffonade and add bechamel sauce, salt, pepper and sauted onion.
Once the dish is put together add mozzarella cheese and gratinate in salamander.
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