-Bake halibut: Portion as 150 g / pave and roast in oven with s+p and oil.
Pill the carots all the way and preseve them in ice and water, untill needed.-Pill carrots crudity:
-Carrots puree:Vacuum the carrots pill and cook it in the ronner at 85 degrees until ready to puree, then blind and vacuum again and cold dawn, for service you will heat up the puree in a pot adding s+p to test.
-Pill carrots heart glazed in orange jus, sugar and butter: Pill and incise the carrots in the long way every 1cm all around, then Blanche in a boiling water for 6 minute, then cold down in ice water, let them cold down completely before taking the maw out let some one show you how, then pickle them in a classic lay. cut the carrots in stk that way / 3 cm /. For service warm up the carrots glazing them in to some fresh orange juice, sugar and butter, syrup.
-Salad of grated e Cook up some eggs until well done then cold them dawn, now pill the shelf off and take the yoke out, then grate them and keep a side ready for service, Salmon eggs order ready home, slice Small dice crouton (from toasted bread) and roast them in a pane with olive oil until nice and golding color and reserve out side in plastic contender with silicasec, brunoise of shallots onion, chop dill, parsley.ggs white:
A la minute for service mix all the ingredient together and wet up whit some burn butter, s+p.
-Cucumber bolls: Spoon them with the small Parisian spoon and middle one 3 stk of each on the plat. Preserve under a wet cloth.
-Confit potato in rasp oil and thyme rosemary and garlic: Cook in the roner, vacuum with olive oil, s+p, thyme and garlic, 85 degrees for 1h 30, cut into rectangle shape (7cm 2 sides, and 4cm for the other 2 sides, on 2 cm tick) now slice the tips of the corners off, them whit the top of you knife incise a rectangular shape at 0,7 cm of the hedge on 1 cm deep and with you knife incise from one side at 1cm dawn the small rectangular off. keep the rectangular piece in the potato for the entire cooking process. A la minute pan-fried and remove the pre cut potato for plating.
-Tomato concasse: Remove the core of the tomato with the tip of a small knife, at the other end lightly score the skin in a cross; blanch the tomatoes for 20 seconds then refresh them in iced water. Now peel off the skins; cut the tomato in half remove the seeds with a teaspoon and chop them in squares, in a pot sweat chopped shallots, garlic, thyme, rosemary, add the chopped tomato then cover with white wine cook up until all the wine has evaporated add s+p, for service warm up the concasse in a pot, need to be served warm.
-Pluck dill: As say.