SEM 4- MENU 1
Wohoo~ After being vacuum for ages, now i am ready for updating news..
Now, I am in semester 4 already, and this semester is my last kitchen practical.
But, I felt more confident after having internship before coming to this kitchen practical.
Here it goes the menu 1..!
Menu 1:
Appetizer :Smoked salmon, baby potato,shallot & caper salad,salmon roe and chive dressing.
So it was my plating for this salad. I was a bit blur at that time how to plate because it does not look so appetite and my time was not so in time. 1st time do alone in kitchen.
That smoke salmon was so tempting you know!
But that time is lack of ingredients, i do not know whether coz not enuff ingredients or my mates took too much ingredients, end up i just got 2 smoked-salmon and i cut four, so i can fit up 2 rosette smoke salmon on 2 plates.. voila!
Another plate was the finished product after chef ate a bit of it. Chef commented the potato salad too little, but i think the taste was awesome. The portion of this salad was not so fine-dining for him and he said the mix salad can do better for the plating, i will try to keep it up and change my style not only separate it on plate. I a bit dissapointed with my quail egg, since for me it looked not fully-cooked, maybe 1 more minute i blanch it then it will be fully cook. Chef said, it just need 3 mins to cook if over-cooked the rim of the egg yolk will be blue-ish and i did not want that happen. so i just try to be in time but end up not fully-cooked.
For me the home-made mayonnaise also not so thick.
Okay, that is the starter, and for the main course was pan fried sea bass with cauliflower puree, eggplant relish with sauce vierge
I was not so satisfied on it, coz the fillet not so good. Chef said, wemust cut the middle part of the fillet chicken, not the head or the tail part coz not so much meat on it and if we cut, it will not same size of the thickness. For me, my sauce de vierge, the cutting of the capsicum is too big and the eggplant relish not so much sugar on it.. I compare with my friend, the taste was a bit different. Chef also said, is not too good to sprinkle the chopped parsley or herbs like the picture above because looked messy.
On the main course, he put the carrot sauce, leaf zucchini and tourne carrot, roast-tomato, potato lyonnaise, and on top of the fish is the sauce vierge. I think the bottom is another sauce he made by cauliflower.
Now, I am in semester 4 already, and this semester is my last kitchen practical.
But, I felt more confident after having internship before coming to this kitchen practical.
Here it goes the menu 1..!
Menu 1:
Appetizer :Smoked salmon, baby potato,shallot & caper salad,salmon roe and chive dressing.
 |
That smoke salmon was so tempting you know!
But that time is lack of ingredients, i do not know whether coz not enuff ingredients or my mates took too much ingredients, end up i just got 2 smoked-salmon and i cut four, so i can fit up 2 rosette smoke salmon on 2 plates.. voila!
Another plate was the finished product after chef ate a bit of it. Chef commented the potato salad too little, but i think the taste was awesome. The portion of this salad was not so fine-dining for him and he said the mix salad can do better for the plating, i will try to keep it up and change my style not only separate it on plate. I a bit dissapointed with my quail egg, since for me it looked not fully-cooked, maybe 1 more minute i blanch it then it will be fully cook. Chef said, it just need 3 mins to cook if over-cooked the rim of the egg yolk will be blue-ish and i did not want that happen. so i just try to be in time but end up not fully-cooked.
For me the home-made mayonnaise also not so thick.
Okay, that is the starter, and for the main course was pan fried sea bass with cauliflower puree, eggplant relish with sauce vierge
 |
| My Chef's plating for the appetizer. It was so great and it looked full portion. |
 | ||
| Chef's plating for main course. |
On the main course, he put the carrot sauce, leaf zucchini and tourne carrot, roast-tomato, potato lyonnaise, and on top of the fish is the sauce vierge. I think the bottom is another sauce he made by cauliflower.
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