Saturday, September 18, 2010

"Catch"- It's about Salmon

Cooped in a pastry kitchen for the past 6 months, i was itching to work the pots and pans back at home again.
Cooking for the family is such a joy


Salmon is one of my all-time favorites. Not only for its appealing orange & pleasurable oily character, it reigns in versatility too. Steamed, baked, seared, smoked, cured, raw... anything does it for me. Really. When salmon is at tiptop freshness, minimal preparation is required.


My simple menu is entitled "Catch".


unprofessional handwritten menu...



Focaccia, olive oil & balsamic vinegar


Because every step from Mise en place to cooking to plating to service is done by one little soul alone, it is always wise to provide warm bread to coax any growling tummies.





"Garden"
Sashimi, lime zest, white balsamic jelly, chocolate balsamic sauce, citrus mesclun, roseapple, caviar, crisp



I believe au naturel was the best way to begin. A slice of top-grade sashimi garnished with lime zest, a potent balsamic duo for acidity, roseapples for textural effect. We all agreed dollops of caviar won't hurt.





"Brulee"
Belly aburi, miso cream, truffle baby potatoes, avocado lemongrass pudding, chanterelle, yogurt


Blowtorches come in mad handy to flash-burn slices of belly flesh into heavenly aburi-ed morsels. I draped mine over miso cream & roasted truffle-fragranced potatoes, alongside a lovely avocado custard scented with calming lemongrass.




"Wild"
Capellini, truffle butter sauce, marinated salmon, ikura, toasted quinoa, yuzu sorbet


Get zany. Get wild. Get ready to experience how texture & temperature integrations can enhance pasta.

1) Taste the basic (bottom) pile
2) Approach the second with smoky toasted quinoa
3) Enjoy the third with quinoa crunch and refreshing kick of yuzu sorbet


elaine's crazy pasta


*just imagine*



"Violette"
confit of salmon, vanilla beans, beetroot veloute, yuzu foam, grapefruit, sea asparagus


A compilation of my faves: salmon, vanilla beans, beetroot, yuzu & grapefruit (:

The fish was marinated with lots of potent vanilla extract, steeped into Vpod-infused olive oil, then slow-cooked in very stingy oven heat for 45 minutes. Looking mi cuit, it flakes comfortably into warm veloute & yuzu scented foam. Sea asparagus lends a perfect salty touch.



Citrus sorbet


Palate-cleanser to rid any traces of lingering oil.




"Flora"
Strawberries, bitter jasmine panna cotta, strawberry yogurt icecream, balsamic glaze, caramelized nuts, chocolate pearls


I kept dessert extremely simple. With short planning time i had to prioritize (savories or dessert?) and i chose to focus on the former. I realized the difficulty in overseeing both aspects in such tight timing, so hey! that's what pastry chefs are for right? hehe ;)


Promise more efforts into dessert next time!

11 comments:

  1. WOW!!!

    I usually scroll down briefly before reading a post in detail, and I thought this was about a promising restaurant.

    Turns out, it's about a promising (and already talented) chef after all ;)

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  2. oh wow, your plating is really professional!

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  3. ooh! Lovely food, eye-catching menu, wonderful plating...everything was perfect! You're really talented...i'm sure you'll get a lot of stars someday. :) For now, you get HT stars! (not very important stars but i really mean it, and HT hubby agrees) haha :)

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  4. wow your menu's very creative! good job with the plating as well (: i'm sure we all look forward to trying your culinary creations when you officially become a professional chef!

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  5. Elaine, beautifully plated and I'm pretty sure that they taste as exquisite as they look!

    P.s. the handwritten menu looks very much as if it were printed! Kudos on that!

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  6. I share the same sentiments as Harris. For a moment, I thought it is from a restaurant...

    Indeed looking forward to address you as Executive Chef Elaine... =)

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  7. Most talented chef in the making!

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  8. Love this menu! Salmon is the best =) And you took salmon to new heights with "Catch", haha. See you soon~

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  9. ahhh THANK YOU SO MUCH everyone! but no... i am nowhere up to mark yet. give me 2 years, i'll learn better pastry skills to whip up nicer desserts =p

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  10. Wow this is really amazing stuff! A lot of thought went into planning the courses and the plating is beautiful as well! Almost like something I'd see in a restaurant.

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  11. this is beautiful like an art unfolding in time beyond the sense of sight.

    you must have put alot of effort. =)

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