Last day- we made two kinds of fish (flat/round), two kinds of vegetables and a sauce. For our flat fish we used fluke. I have never had fluke before. I poached it and paired it with sautéed Brussels sprouts. I shaved the sprouts and seasoned them with chopped garlic, salt, pepper, balsamic vinegar and cinnamon. My sauce was made with fish stock, butter, lemon and sage. Our round fish was catfish. I fried the catfish. I seasoned that with a mix of breadcrumbs, cornmeal, salt and cinnamon. Cinnamon works great with all kinds of things. I paired the catfish with sautéed turnip bottoms, carrots and leeks. Chef Craig said that I had the best poached fish of the class. I got docked three points on my sprouts. He like the taste and texture, but I should have paired the flavors of the fish and sprouts a little more. I LOVED this class. I will miss cooking on Tuesday and Wednesday nights. It was well worth my lack of sleep for the past 11 weeks.