Rillettes of Finnan Haddie with Oyster and
Caviar
(Team of 4)
Yield: 300 grams 4 portions
INGREDIENTS: METHOD:
Quantity Ingredient Smoke Preparation:
1. Prepare brine: combine water, salt, sugar,
500 g Haddock filet
bay leaf peppercorn, coriander, allspice
Oyster Malpec, and mustard in a pot.
4 ea. shucked juice and 2. Bring to a boil simmer, stirring until salt
meat reserved. and sugar are dissolved.
15 g Caviar salmon roe 3. Cool brine.
60 ml Wine white 4. Place fish fillets in cold brine and
60 ml Milk refrigerate for 20 minutes. Remove from
brine and rinse in cold water. Blot dry.
Butter unsalted 5. Arrange on racks and allow to dry several
30 g
softened hours the chiller.
Juice and zest of 6. Hot smoke at 85°C until the internal
.5 pc
lemon temperature of the fish reaches 65°C
15 ml Chives minced approximately 1-1.5 hours. Cook and
2 ml Sauce Tabasco refrigerate.
100 ml Mayonnaise Fish Preparation:
1. Combine the fish and wine in a saucepan.
15 ml Brandy Add just enough milk to cover bottom of
tt Salt pan. Poach the fish gently just until warm
tt Pepper ground white 2 to 3 minutes.
2. Remove from heat and drain. Allow to
7 g Wood chips Apple cool.
Rillettes Preparation:
1. Break fish into small flakes, then gently
mash with fork to break apart further into
finer flakes.
2. Soften butter, and then mix with fish until
uniformly blended.
3. Add lemon juice and tabasco to mixture.
Adjust seasoning.
4. Pack the mixture into small ramekins or
crocks for individual service.
5. Combine mayonnaise and brandy.
6. Top each rillettes with mayonnaise by
spreading a uniform coating onto of
rillettes.
7. Chill until set.
To plate:
1. Shuck oyster as demonstrated and
remove meat.
2. Top each rillettes with a shucked oyster,
teaspoon of caviar and chopped chives.
Notes:
Fennel w/ Orange and Tarragon Sous Vide
(Team of 4)
Yield: 4 portions
INGREDIENTS: METHOD:
Quantity Ingredient 1. Peel and trim vegetables as instructed.
2. Cut each half into 6 to 8 wedges,
1 bulb Fennel
depending on the size of the bulb.
1 bunch Tarragon fresh 3. Adjust seasoning.
Orange juice and 4. Wrap tarragon stem in plastic wrap roll
1 pc
zest of and cut off both ends to expose herb.
15 ml Oil olive 5. Place fennel and tarragon roll in plastic
tt Salt vacuum bag.
6. Combine orange juice, orange zest, olive
tt Pepper white ground oil, salt and pepper.
7. Add to the vacuum bag. Vacuum and seal
bag.
8. Cook in immersion circulator heat to
85˚C for 30-40 minutes, until fennel
feels tender when pressed through bag.
9. Remove the fennel from bag and chill
with reserved juices
NOTES:
Cobb Salad
(Team of 4)
Yield: 4 portions
INGREDIENTS: METHOD:
Quantity Ingredient 1. Fabricate chicken breast as instructed.
Chicken front bone in Leave skin on.
1 2. In a saucepot add court bouillon and
(from roaster)
Tomato, peeled and bring to a simmer.
3 ea 3. Add chicken breast and simmer for 20 to
seeded
30 minutes until chicken reaches safe
2 ea Egg hard cooked
internal temperature of 74˚C.
Cheese blue 4. Remove chicken and chill. Discard court
100 g
domestic crumbled bouillon and chicken skin. Dice or slice
4 slice Bacon, cooked crisp chicken as demonstrated.
Avocado, peeled 5. Cut tomato into small dice.
1 ea
sliced 6. Slice hard-boiled egg.
Salad Greens 7. Crumble blue cheese.
Romaine washed 8. Crumble bacon.
.5 head 9. Cut salad greens as demonstrated into
leaves
bit size pieces and place in serving bowl.
Iceberg lettuce
.25 head 10. Add half the vinaigrette to the green and
washed
toss gently.
Watercress washed
.5 bunch 11. Arrange into individual serving dishes.
trimmed
12. Arrange tomatoes, chicken, eggs,
.5 bunch Frisee greens cheese, bacon and avocado on top of
Mustard vinaigrette greens.
30 ml
(see recipe) 13. Drizzle with remaining vinaigrette over
the salad.
14. Serve immediately
NOTES:
Mustard Vinaigrette
(Team of 4)
Yield: 4 portions
INGREDIENTS: METHOD:
Quantity Ingredient 1. Mix vinegar, mustard, salt and white
pepper until the salt is dissolved.
30 ml Vinegar wine white
2. Whisk mixture while incorporating
15 ml Salt the oil a few drops at a time.
30 g Dijon mustard Gradually increase the oil to a thin
120 ml Oil olive stream.
3. Adjust seasoning as necessary.
tt Pepper white ground
NOTES:
Melba
(Team of 4)
Yield: 4 portions
INGREDIENTS: METHOD:
Quantity Ingredient 1. Adjust electric slicer blade to 1 or 2
Bread Pullman loaf, setting.
sliced thinly, 2. Place bread on meat slicer and slice
.25 loaf lengthwise. Slices should be 2 mm
lengthwise 1-2 mm
thickness thickness
3. Remove crust from bread. Slice width
wise into 3 cm width slices.
4. Preheat oven to 150˚C.
5. Place bread slices on parchment lined
baking tray.
6. Toast in oven until just lightly golden
NOTES:
