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ok people, i have to prepare 3 differant types of meals for work xp in a restaurant...?
i have to prove to the chef that i can cook....and he gave me 80 quid 2day, 2 get 3 main ingredients to create my own dishes with....the 3 ingredients are:
aberdeen angus fillet,
wild organic salmon,
french trimmed rack of lamb.
i have to cater for 7 people doing 3 types of dishes based around these top top quality ingredients.
so i'm thinking this to wow the chef and others:
fillet beef dish...
-seared fillet beef (served medium) with potato dohinoise, wilted savoy and red wine and chervil jus.
salmon...
-salmon fish cakes with asparagus drizzled with a little sweet balsamic sauce.
rack of lamb...
-roasted rack of lamb baked in red wine with parsnip puree, rocket, toasted pine nuts and rosemary oil....
thoughts.????? does it sound good, to you, do think it'll wow him and everyone else for my age?? 14 and which one do you like best and why????
easy 10 points here for your HONEST opinions??!!!!!!!
Very sophisticated palate; nice ideas as well. I would only change a few things for these reasons (and some aren't changes at all)...
On the beef, head more for the mid-rare than actual medium. (take it off mid-rare and rest it 10 minutes; it'll be exactly where you want it.) Chervil can be "iffy"; people either love it or hate it. Be subtle if you use it, and finish w/ unsalted butter.( I've had success w/ a red wine/dried cherry/demiglace reduction with beef - you can also sub. a not-too-sweet port for red wine.)
The salmon dish sounds good - but do you really want to really do that to a perfect salmon filet? Really? I think of fish cakes and crab cakes as a way to stretch ingredients or enhance less-than-perfect product. I do like the balsamic asparagus. You could roll it in proscuitto and grill it until it crisps for a little extra razzle-dazzle; also if you do choose to go with a fillet, it will add a bit of fat to the final plate, and proscuitto and salmon taste gooooood together. The lamb course you're suggesting repeats the first course if you go w/ your first ideas on both: both are cooked in a red wine reduction, so you don't want to do that. A mustard/horseradish/garlic/breadcrumb is really nice on a rack of lamb, or you could keep the lamb as you've got it and do something different for the beef sauce. I LOVE the sides you've got w/ the lamb, though, and by the way, Rosemary/oil would be perfect on the mustard-crumb lamb combo.
All in all, you've got ideas that are sound and delicious; you just want to re-think a few things maybe.
Fire Island Pines and Cherry Grove
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This entry was posted on Thursday, January 20th, 2011 at 11:54 am and is filed under Collectibles. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.