Sunday, February 12, 2012

Plating Lab 1

Asian Pickled Carrots, Carrot-Ginger Sauce, Carrot Purée, Peach Balsamic Glazed Haddock
Cream of Leek Soup, Mussels and Clams, Roasted Red Pepper Flan,
Miso Glazed Halibut, Lemongrass and Ginger Broth

Carrot-Ginger Sauce
1 carrot, 1 te ginger, 2 te butter, Pinch of cayenne pepper, Pinch of cinnamon, Salt and pepper to taste, ½ te fine herbs (chopped chervil, chive, tarragon)
Juice the carrots and ginger through a vegetable juicer. Skim any foam off the top. Pour the juice into a saucepan and place over medium heat. Bringto a simmer and remove from heat. Whisk in cubes of cold butter one at a time until incorporated. Place back on the heat and simmer for 1-2 minutes. Add cayenne, cinnamon, salt and pepper and the fine herbs.
Asian Pickled Carrots
Carrot Purée
Peach Balsamic Glazed Halibut (haddock)
Cream of Leek Soup
2 tablespoons butter, 2 tablespoons diced onion. 1 garlic clove, minced, 4 cups thinly sliced leeks, white part only, 2 tablespoons flour, 3 cups chicken or vegetable stock, 1 tablespoon freshly minced parsley, separated, salt and freshly ground pepper, (optional) 2 tablespoons heavy cream 300
Sweat butter, onions and garlic. Add leeks and salt. 10 mins. Add flour. Add chicken stock to cover. Simmer 15 minutes. Add half or the parsley and let sit for 1 minute. Transfer to a blender. Bring back to a light simmer. Add hot cream.
Mussels and Clams
Lemon juice
Steam in a pan with a cover until shell open (the clams will take longer than the mussels)
Roasted Red Pepper Flan
Miso Glazed Halibut
Lemongrass and Ginger Broth

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