Consomme, garnished with carrots (brunoise) and green beans.
Simmering, with egg whites to make the ingredients stay afloat, keeping the liquid below clear.
Filtering.
Salad of a sort. I forgot the proper French name for the mayo dressing...
Also, my very first time filleting a fish! This poor sea bass was subject to much slicing, sawing and hacking... And after that it got too messy for me to take out my phone for a photo...
