Fish and duck

The more we cook at school, the smaller and better the dishes become. Today was one of my favorite days. As a first course we made a millefeuille of parmesan biscuit with ratatouille and fish (rouget, no idea how it's called in English or Estonian but it's a small fish that has red skin). It was served with a foam (mousse) of grapefruit. This was the best part of the recipe. I could just eat any kind of fish with this grapefruit mousse. I don't have the recipe yet but basically it was made of grapefruit juice and zest, baton de citronelle and fat cream. Once you had reduced the grapefruit juice you had to add the cream and whip it. The ratatouille wasn't exactly the typical one, as we cut all vegetables in very small peaces. It was cooked only with olive oil and we didn't add any water. I guess the traditional recipe is a little bit different. We needed something that could be served on a biscuit.
The trick in cooking a delicate fish is to put a peace of cooking paper on the pan. So you first add a little bit of olive oil on the pan, then the paper, then again a little bit of olive oil and when the pan is hot (not too hot), the fish with the skin side first (if you serve it with skin). The pan shouldn't be too hot and if you want the fish to cook also in the middle, it's a good idea to touch the fish a little bit from the middle with your fingers, so that the skin would be in better contact with the pan. The other side you cook only for about 30 seconds.
The second course was duck with some kind of weird mushroom, Bordeaux sauce (with pope mustard) and gnocchis. Also one of my favorites (ok, every other day I find a new favorite, so the previous ones lose their first place). Gnocchis I actually don't like that much but it's easier to serve a nicer plate with them. The main thing in cooking a meat is the right temperature and time. You have to first cook the duck on a pretty hot pan (skin side first), so that it gets crispy (longer on the skin side and only about 1 minute on the other sides) and then finish the cooking in the oven. I don't remember right now the correct temperature that you are supposed to have inside the duck but it cooks pretty fast in the oven and it continues to cook once you take it out of the oven. The meat should look a bit red inside. So after you take it out from the oven you have to let it rest the same amount of time that it took you to cook it. This applies also for instance for beef (roti de boeuf). Better to have a place where you can keep it warm.
Hope to get back with more precise information.
Bon appetit!