Inspiration-cooking Mat | Create Your Badge
index sitemap advanced
search engine by freefind

-Confit wild salmon, served with pickle green tomato, roasted pumpkin and pickle pumpkin, (saffron hollandaise), pluck dill and water cress, krondill syrup.

72B6E6D9-F7B2-42A1-BD19-0283101D8333

-Confit wild salmon: Trim the salmon of (bones, skin), then cure it for 36 hours with (for 1kg salt, 500g sugar, 100g start ansi, 100g coriander seed, 60g of  pepper corn and 8 lemons zest) the next day, wash off the salt and dry it, now cut the salmon by the half and vacuum it with 100g of duck fat  then cook it at,  45 degrees for 1 hour, then when ready put the fillet of salmon under a light pressure until cold dawn, then slice as show. Serve at room temperature, panned in malt rasp.

-Pickle green tomato: Make a classic pickle lay of 1kg sugar 1 liter of lager vinegar and 1l water cook up with pepper, bay leaves. Score  the tomatoes and pour the warm lay over them, for service slice the tomato in 8 and use 1 stk.

-Pickle pumpkin rectangle: Trim the pomme kings as a triangle of 6cm on 11 cm, and tick as possible with the bottom slide flat, then vacuum them with 6g of salt and 2 dl of classic pickle lay, then slice with the small slicer machine at 1,5 no, keep every slice between baking paper, need to be slice every days if possible. 

-Roasted pumpkin dices: From the felt over of the pomme kings cut some 1cm dices and roast them up with olive oil and rosemary at 180 degrees until colored, then cold dawn.

-Pumpkin puree: Vacuum the rest of the pumpkin (400g) left over with (50g) butter and cook it in the ronner at 85 degrees until ready to puree, then vacuum again and cold dawn, for service you will need to teak up the puree with some xantan you reach the right consistency.

-Saffron hollandaise, chop dill: Start with a reduction of white vine and white vinegar with shop shallots, garlic, starts anise, corn pepper, bay leaves, and saffron. Then start a classic hollandaise with the saffron reduction and finish a la minute with some fine chop dill. 

-Krone-dill syrup: Ready in the back fridge. Caramel deglaze with balsamic vinegar and with infusion with krone dill,  use few drop on the plate.

-Pluck water cress, and dill: A say.

-Roasted pumpkin seeds: Roast them in a pan with oil and salt as usual.


Looking for cooking inspiration, menu off the month, seasonal A la carte dishes, Home cooking inspiration, recipes + food picture, For any explanations on a recipes contact Garcia Matthieu:  inspiration-cooking@hotmail.com                                                                                                                          COPYRIGHT NOTICE.© 1999-2012 PriorityDigital.com Prepared for: inspiration-cooking.com ,All rights reserved.