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Cold smoke cod Carpaccio served, smoke potato and chives salad (cream fraiche/mayonnaise), fennel chiffon, rye bread crumble, and pluck saltwort.

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Cold smoke cod Carpaccio: (3kg salt, 1,5 kg sugar, 100g green anis, 200g of dill seed, 100g of cumin, 50g of fin pepper).

Order home whole cod fish around 3kg peaces; trim the fillets & bones off, then cure cover up with a good cm of salt, then reserve in the fridge for 10 hours then rinse under cold water and dry with a cloth, now dispose 2 fillet at the time on to gastro tray, then dispose the tray in to a cold oven closing the top ventilation with a wet cloths. Now in a pot on the induction at no 9 start to burn some off the wood smoke powder, until reaching tick smoke, then add this smoking pot in the bottom of the cold oven, cover up with one off the big sift, then immediately close the door, and start the oven on roast program at 25 degrees, when the thermostat riche 30 degrees stop the oven, then press one time on to the start button, starting the cold down program then let it run until all the smoke as evacuate (around 8 min), then repeat the smoking prose’s one more time, then cold down in the blast chiller and leaves to dry for a good 48 hours in the fridge uncover, then vacuum it hard, and reserve in the fridge until needed. For service with a salmon knife, thin slice the cold smoke fillet of cod, then reserve 5 small slices at the time in between baking paper (around 60g / portion) reserve in the fridge until needed. A la minute twist the 5 slices smoke cod, and dress on to the plate as show.

Smoke potato and chives salad: Boil in salted water, until done then cold down, when cold slice in ruff peace’s, then diverse on to gastro tray lay down with baking paper, then dispose the tray in to a cold oven closing the top ventilation with a wet cloths. Now in a pot on the induction at no 9 start to burn some off the wood smoke powder, until reaching tick smoke, then add this smoking pot in the bottom of the cold oven, cover up with one off the big sift, then immediately close the door, and start the oven on roast program at 25 degrees, when the thermostat riche 30 degrees stop the oven, then press one time on to the start button, starting the cold down program then let it run until all the smoke as evacuate (around 8 min), then repeat the smoking prose’s one more time, then cold down in the blast chiller, when cold mix the smoke potato with 2 part mayonnaise one part cream fraiche, some chop chives salt pepper to test and reserve in mise en place contender in the fridge until needed. A la minute dress the smoke potato salad 

Fennel chiffon: 500g chop fennel, 500g of milk, 10g of perno, 70g of proespuma cold.

In a pot cook up the fennel and milk together a simmering point until the fennel is soft, then blend, mix in the perno and finish blending in the proespuma cold, then sift the mix and cold down, reserve in vacuum piping bag in the fridge until needed, for service diverse the mix in to the chiffon bottle, gas with one patron cheek well and dress as show, 2 dots on the plate.

Rye bread crumble: Trim the side of the bake rye bread, then with your finger ruffle brake it down in to uneven peace on to a gastro tray lay down with baking paper, then drizzle some raps oil, s+p to test then bake at 160 degrees for a good 15 min the cold down, blend to ruff stage and reserve on to plastic contender with silicasec until needed, a la minute drizzle some of the rye bread crumble on to the plat as show.

Pluck saltwort

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