In our practical class, we learned the finer points of making a fumet du poisson (fish stock) and then using the stock to poach the filets. In front of me sits a metal bowl with three whole fish - minus their digestive systems. It's now my dubious honor to filet them - and quickly. I've never filleted a fish before, so it was quite interesting to slice the flesh (in one piece I might add) off the bones. My first attempt leaves a lot to be desired. But I'm determined and my next two attempts get better.

Once the filets are off the fish, we pull out the bones and remove the skin. Now comes the fun part. Since we're using the bones to prepare the stock, we need to prepare the carcass of the fish. I take a deep breath, thank the fish and ask it to forgive me for what I'm about to do. Using the tip of my knife, I attempt to deftly attempt to remove the eye. It really doesn't go well. I won't go into details, but I will say one thing. Did you know fish eyes pop?

Okay, enough of the yuckie stuff. The chef is hurrying us along because evidently we're working too slow. I finish simmering my fish stock, pass it through a strainer and taste it. It does have potential. The stock is then ladled over the filets that are placed on top of wine, shallots and butter. Once the filets are lightly cooked, I reduce the sauce and add - you guessed it - more butter. A touch of parsley and I can plate my dish.

I hold my breath as the chef tastes the fish and sauce. He's happy. I'm happy. Maybe even the fish is happy. Then I take my first bite. I have to jump for joy because it takes fantastic. The filets are moist and tender while the sauce is rich and complex. I'm very pleased. I'm also very exhausted, so I pack up my fish in a to go container and head back home to share my dinner with Madame.

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