Fish. Salmon.

One day, being in Ukraine, my husband made a joke "Oh, I know what she will order - fish and greek salad". It was funny, but it was true. I prefer fish in a restaurant to any meat. An exception is kebab restaurants because they have excellent meat and no fish. I grew up 25 miles from the sea coast, plus our town was surrounded by a number of natural ponds, so our table was always full of a variety of salt and freshwater fish: carp, sturgeon, mackerel, eel, flounder, and, finally, goby fish are some of the most popular species in our family. On the other hand, we used just few methods for cooking fish such as pan frying, roasting with vegetables and fish soup "uha". Therefore, I was excited to start learning fish fabrication in L`Ecole, especially since we started from salmon which has a distinctive rich flavor and fatty body.
After Chef demo how to filet salmon properly and beautifully, we tried to do it by ourselves. The result was far from desirable but better than expected. Then we cooked salmon using two recipes with different marinades and different methods of cooking. The first one was Teriyaki Salmon, and we grilled it and served with sticky rice, and the second portion of our fillet we soaked in a lemon marinade and cooked in parchment paper. Both fillets we vacuumed for 15-20 minutes to enrich fish with marinade as quickly as possible. I`ve seen the vacuum machine for the first time in my life and was impressed... and scared a little bit - bubbling and jerking accompanies the process of vacuuming.
Next, salmon in teriyaki marinade went to the grill and our Chef helped us a lot to make our fish presentable and fully cooked in the same time. Steamed Salmon en Papillote we wrapped in a piece of parchment paper cut in a heart shape and put it in a oven. The result of grilling was just perfect to me. Thank you, Chef!

 Steamed salmon was beautiful but a little to dry. Probably, I just overcooked it at some point.