Today in cooking theory we began to work our way through the moist cooking methods, as well as a science experiment testing the coagulation of proteins. (mind you that before that i shaved on the ride to work). Emma has a new chef who she is training for next year. His name is chef Jeffery, who is himself a NECI alumni. To begin the day, Jeffery gave us a salmon demonstration, in which he took and butchered a whole salmon. We then went on to create several dishes with our portions of salmon. Each of us made a poached salmon, (mine had a court bouillon poaching liquid, and a lemon dill bechamel sauce). Then we each made our own en papillote (in parchment)
To do this you take a heart shaped piece of parchment paper, add your fish and arromatics, wrap it up then bake it in the oven. Mine came out deliciously and I ate it too quick to take a picture. Fortunately I can describe it for you. First I layered a julianne of carrots, zucchini, and onion. Next the herbs, thyme, parsley , and dill. The salmon went next followed by my compound butter from last week, and fresh lemon slices.
Court boullion poaching liquid
1/2 C. White wine
1 Qt water
1 lemon, halved
1 stalk celery
1/2 onion
1 bayleaf
3 peppercorns
1 T. vegetable stock base (or omit water and use veg stock)
3 sprigs parsley
Fresh dill to taste (to complement salmon)
Bring to a boil, reduce to a poaching temperature (165-185) then add salmon and cook until medium rare (5-7 minutes) remove from poaching liquid and finish with fresh lemon and dill.
Bake that for 13-15 minutes and it was delicious. We then continued to make a new soup for the church which was a lemongrass, ginger, carrot, soup. I got to strain the whole 6 gallons which took a good 45 minutes and gave my arm a good workout. There wasn't much more to today, but here are my notes for you to enjoy,
Love,
Saul
1 comment:
Nice work Saul
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