Portfolio:

Garde Manger II

Eimantas Klimas

February 2017
Table of contents

Lesson 1

Lesson 2

Lesson 3

Lesson 4
Lesson 1

Fileting a Salmon
1. The first step is to make a cut near the fishes head, right behind the front fins.
2. After this is done the backbone of the fish should be the guiding element , when cutting the file of the salmon.
3. When the file is removed the next step is to remove the skin if this is desired, this is done by making an incision
near the tail, then proceeding to grasp the skin and slowly, but firmly to rip of the skin.

Preparation of Salmon Carppacio

The first and potentially most important step in preparign a carppacio is the application of sugar and salt, as this
allows for the preservation of the flesh.

Secondly one should condsider what flavors should the carppacio have, in the case of the one prepared in class a
pesto was applied

Thirdly and acidic element should be added, as it not only balance the salt and sugar, but also adds a refreshing
note to the dish.

After this is done the carpacio, should be rolled in a folly in order for it to gain the
desired shape after it is frozen
Trout Mousse

Firstly in order to prepare the

trout mousse, gelatine should be
soaked in water.

Next , smoked trout filles should

be boiled in cream, in order for it
to become infused with flavor.
After the cream and the trout
should be blended.

After being blent, gelatine should

be added.

Feel free to add flavoring agents

of choise.
Lesson 2
Carving of Vegetables

Garden Radish Flower Garden Raadish Mouse

Cucumber Plate decorations

Cut cucumber in half lengt-wise, and

half the half in two.
Cut thin slices on the stin side of the
cucumber, not cuttng troughe the
cucumber completely.
Make from 9 to 11 slices.
Fold every other slice inside.

Carrot Rose

Cut the carrot into 5 cm long roller shape.

Thinly peel with pairing knife.
Carve the bottom of it.
Cut 5 petals around the carrot following
the bottom curve.
Carve the top of the carrot.
Continue making pettals until reached the
tip of the carrot.
Apple Swan

Cut off one third of the apple.

Place it on the flat side.
From the center cut out from small to the larde tail
section.
From two sides cut from small to the large wing
section.
Use the one third that has been cut off to turn itand
make
into the head shape.
Use cloves for eyes.
Place wing and tail section onto one another to build it
up.
With a toothpick secure head to the body.
Lesson 3
Pates
Crust - Pate dough

Pate dough can be made with butter or with lard.

Recipe with butter:

600g flour
300g butter
9g salt
8-12 tbsp water
1 whole egg

Recipe with lard:

500g flour
200g lard (pork fat)
1 tsp salt
1-2 dl water

Prepartion of the dough:

Sieve flour onto the working surface.

Add salt.
Add cubes of butter and rubb it in.
Add water.
Add egg.
Knead untill smooth.
Wrap with plastic foil and leave in the fridge.
Once cooled, spread the dough 5-6mm thick.

Laying up the form:

Spray with butter.
Cut the parchment paper and line it in the form so that it fits perfectly around the edges.
Spray agai with buter.
Once the dough is ready and measured according to the size of the form, using the rolling pin place it inside the
form and carefully with the paper push the dough into the corners of the form.
Leave about 1,5 cm dough hanging on the sides of the form as it will be folded over the top once filled with
meat and farce.
Roll out the leftover dough in the size little bit bigger than the width of the bottom of the form, as it will seve as
the top layer of the pate.
Preparation of the meat includes trimming and cuting the meat into desired shape and size as well as marinatng and
shortly cooking it in the hot pan.
Preparation of the meat farce:
Marinate the meat before mincing it.
Mince meat.
Season over the ice to keep it cool
otherwise it will start turning green.
Pass through the sieve.
Add mushrooms and nuts- optional.

Filling the Pate and baking:

Place first the layer of farce bringing it up
on the sides.
Place the meat and cover with farce
again filling up the holes.
Once filled, fold in the excess dough hanging from the sides of the form.
Place one strip of dough covering the farce completely.
Spread egg and water mixture over the dough( glue effect).
Cover with one final layer of dough tuck ing it into the form.
Make 3 preassure holes on te top.
Decorate and bake.
We can check the doneness of the pate by placing the thermometre in the
center of the pate and if it reaches 56C it is cooked well.
Lesson 4
Sweet and sour lentils, lamb fillet, saffron mayo

Tuna Tataki in sesame crumb, asian vegetables and peanut crunch

Smoked salmon in nori with caviar

Brie and ham mille feuille

Roasted tomato and burrata with basil and lemon

Vegetable and feta antipasti

Vegetables in flower pots

Proof of Learning
The aim of Garde Manger II, was to build on the cold kitchen skills developed during garde manger I and other sources.
The course did this by introducing us to certain dishes, such as carppacio, Mousses and Pates. Further we were also
introduced also to vegetable carving, which was done excelently by Heidi Spreng. Further we got an extremely indept
lessons in regards to pates and finger foods and competitions surrounding them, which definatly helped encourage
curiousity in the matter. On the topic of finger foods, thanks to lesson, a whole new way of thinking about food has
opened.