Kitchen 11 - All day cooking: Griddled tuna with pineapple and chilli salsa, Sable aux Fraises, Danish Pastries and Ballotine of Chicken

The first half of the day was mainly preparation of the dishes serves in the afternoon: Continuation of the cooking of the rosemary jus, prepare the Danishes and make pastry for the Sable aux fraises and make the coulis.

However, one dish that we cooked so we could then have it for lunch was the griddled tuna. Again difficulty here, as with cooking meat, is to get an even graduation from either side of the tuna steak. And the usual presentation on the plate:

After lunch, finishing off the Danish pastries and the sable aux fraises as well as cooking and plating up of the horrid ballotine of chicken. I was worried abouth it saying in a role once you take off the strings as well as whether the filling was centered. Well, here is what is looked like:

The seam did com undone a bit and the filling at the seam was not enough covered with meat which goes, I guess, hand in hand with the opening up of the seam.

Oh, well, I, however, was quite pleased with my dessert and the Danishes: