The reason why Group A is valued is that, in addition to Zheng Ke, another focus is on Catherine. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

Although it was just an ordinary exam, because Catherine and Zheng Ke occasionally appeared in the same group, it became full of gunsmoke.

Zheng Ke returned to his console and put the tray down.

Shiratsuki Lifu pointed at Zheng Ke, "Don't think that I lost this time, I just didn't find the right ingredients, next time, I must beat you!"

"Uh-huh, got it, don't talk, take a good look at Catherine's cooking. Zheng Ke waved his hand, but his gaze never left the judges' seat.

"You...... You...... Eh!" Shiratsu Toshio pointed for a long time, and found that Zheng Ke still didn't mean to look at him, so he turned his head depressedly and moved his gaze to the judges' seat.

"Grandpa Nagikiri, this is my dish, sea bass with white wine sauce. Catherine grinned and looked at Nagi Senzaemon.

"Well, good. Nagi Senzaemon squinted and nodded, looking at Catherine like a granddaughter.

Dojima Gin's chin touched his chin and aimed at Nagi Senzaemon, "Lord Marshal, it's really good that you're still so kind." ”

Catherine lowered her head in embarrassment, and Nagi Senzaemon laughed twice before turning her gaze to the food.

In the middle of the round plate, a thick layer of cream is drizzled, and underneath the cream is rich mushrooms and fish fillets, and emerald green spinach surrounds the fish and mushrooms.

This is an ordinary fish dish, but it is precisely because of this that the chef's level will be tested even more.

If you want to rely on this dish and fight against the "Jade Pearl Abalone" just now, can you really do it?

Not only Nagi Senzaemon was suspicious, but even everyone present had such doubts, with the exception of only one person, Absolon, who won first place in Group D. Although his face was also nervous, his confidence in Catherine was as strong as ever.

"Do you think your sister can win?"

I don't know when, but I touched Absolon's side for a long time.

"Of course, I admit that Zheng Ke's cooking is excellent, even among the first graders of the French Blue League, this kind of cooking can be ranked at the top...... However, my sister is better, and her horror will only be known when she really uses her full strength. In the duel with the top 10 of the first grade of Lanji, she maintained a 70% winning rate. Moreover, this win rate is an undifferentiated win rate. ”

"Undifferentiated win rate?" "It's the first time I've heard this for a long time.

"To put it simply, she could lose to 10th place or win 1st place. Because he didn't have consistent grades, he didn't become the strongest person recognized in the first grade. Absolon explained.

"Wait, don't you mean that she has the X factor?" said Teruki Kuga, surprised.

"Say whatever you want, but I think she can only be serious or not. Of course, the premise is that she is familiar with the cuisine, such as French cuisine. If it's Chinese, Turkish, or Japanese, she needs a certain amount of time to learn. ”

I rubbed it, I thought it was the perfect chef?

"But the crux of the matter is that Catherine is serious today, and he's cooking what she does best, French cuisine. Absolon said softly, "So, Zheng Ke's situation will be very dangerous. ”

Nagi cut Senzaemon's knife, and the thick cream quickly flowed into the crack cut by the knife. He poured the white cream-stained mushrooms into his mouth with a fork, and the fragrant and smooth mushrooms connected to the rich sauce and gradually spread out in all directions.

"Huh, lemon juice?" Nagi Senzaemon didn't expect Catherine to use lemon juice to process mushrooms.

"Yes, because lemon juice reduces the vitamins of mushrooms and regulates the flavor of the dish during cooking. Catherine raised her hand and explained.

Nagi Senzaemon nodded, savoring Catherine's food carefully.

The fragrant and delicate fish meat is gently chewed, and the delicious sea bass flavor gradually penetrates from the tongue coating into the taste buds, which makes Nagi Senzaemon addicted.

Add minced shallots, salt and pepper to the sea bass, then grease a baking sheet and add white wine to remove the smell and fish stock to enhance the flavor. Cover the baking tray with buttered baking paper and heat over the heat until it comes to a boil, allowing the smooth butter to penetrate the sea bass. After that, it is placed in the oven for baking. Until the flesh is no longer transparent and the fillets are dry and crispy.

Every time you chew, the crispy fish meat hovers on the taste buds and lasts for a long time, and the ** wrapped in the surface of the fish meat flows wantonly in the mouth at this time, and the fragrant taste fills the entire mouth.

The thick sauce is poured over the fish and mushrooms, and the sauce blends with the fish as if it were born to be so, without the slightest feeling of separation...... How exactly is this done?

Nagi Senzaemon's gaze focused on **'s body, then picked up the soup spoon and tasted the taste of ** alone, and suddenly it was like a heavy hammer, hitting him in the chest.

The taste is delicate and smooth, and the flavor is fragrant and delicious. The smoothness of the butter and the flavor of the egg yolk and cream are all there, but it is the soaked fish stock that determines the taste of the whole soup, and unlike the regular fish stock, the flavor is full of sea bass.

That's why it blends well with sea bass meat.

"The fish stock in this ** is ......"

"Grandpa Nagikiri, you've noticed the fish stock in the sauce? I thought it would last a little longer? That's right, this fish stock is the fish stock after the sea bass is taken out of the oven. Catherine said with a smile.

The mellow aroma of white wine, the spicy aroma of pepper, and the deliciousness of fish stock...... If this is the case, it is not difficult to understand why the sea bass meat and sauce are so well matched, because some of the protein in the sea bass meat is dissolved in the stock. However, if fish stock is used, then ......

After being removed from the oven, the fish that was originally hot will be extracted separately from the broth, and the fish will easily lose water, which will deform the fish pieces.

Nagi Senzaemon pulled out the sea bass pieces from the ** with a fork, and was surprised to find that each piece was extremely plump and showed no signs of deformation.

"How did you do that, why didn't the fish deform?" asked Nagi Senzaemon curiously.

"Because after the grilled fish was taken out of the oven, I changed the baking sheet. Without the steaming of the baking tray, the water loss of the sea bass pieces is slower, and I also covered the fish pieces with a damp cloth to reduce the evaporation of water vapor. Catherine narrowed her eyes and said confidently.