Tuesday, March 14, 2017 Concepts Week 2 Stephanie Kitchen

Lab Flow

7:00 Kitchen/Station Prep

7:30 Mise en Place - Make cartouche (2)

8:00 Butchery - Plaice( 4 fillets) ( back side for tempura)

- skin off ( fingers for tempura, shape for poaching)
- chop fish cancus bones

- Mackerel (head and fins off) (2 fillets second cut with spin up)
- Clean up fillets removing cartilage
- De bone ( straight)
- 8 pc
- Artic Char
- Release head
- Remove first fillets then spin
- Release rib cage of second fillet (cartilage)
- Remove pin bone on slight angle
- Leave skin (crispy)

8:20 Fume - Veg oil and white pepper corn and parleys stem in pot ( low heat )
- White onion small dice ( 1)
- White of the leek
- Celery small dine ( stock)
- Add bones
- Add mire poix
- Add white wine
- Add fish stock
- Simmer (20 min)
Tuesday, March 14, 2017 Concepts Week 2 Stephanie Kitchen

8:40 Finish Stock - Strain through fine chinos back into pot to reduce

Process Mackerel braising Veg cuts

liquid - Carrots (julienne)
- Spanish onion (julienne)
- Garlic thin slices
Cooking
- oil, veg and bruised thyme (season, bay leaf)
- ADD sherry vin and white wine
- Bring to a boil

9:00 Cook Mackerel - Med heat Large pan with olive oil
- Sear skin side down (season)- moving slightly
- Turn to flesh side
- Add to metal pan flesh side down
- Pour braising liquid over top

Process Parsley Nage - Cook shallot

- Add fume
- Wash greens ( spinach, basil and parsley) rough chop
- Add to pot and cook gently
- Puree AND add to clean pot
-
Process Tempura - One bowl dredge (salt )
- One bowl mixture add ice and cold water mix with chop sticks
- Fry- no colour
- Rest standing up in basket then layed of paper towel
Present Tempura
10:00 Poaching Plaice - rub butter on bottom of pan
Tuesday, March 14, 2017 Concepts Week 2 Stephanie Kitchen

- salt and fold tail in and over

- add fume
- havecarcouche
( 6mins approx..- flip half way) let sit in liquid to finish
- reserve liquid in case nage is thick
-
-
Finish Nage - Re heat and Monte (swirl motion) low heat
Process Artic Char
- salt and pepper on char
- dont be shy with oil in pan
- start with tail pc. skin side down
- med/med rare
- apply pressure to pc. mindful of heat and move pan ( not to quick)
- flip to flesh side ( not much cooking) season

10:45 Plating
11:00 PRESENTATION - CHAR, PLAICE, MAKEREL tempura already presented
11:15 -11:45 Clean and Close
Tuesday, March 14, 2017 Concepts Week 2 Stephanie Kitchen

Mackerel Escabche( full) Parsley Nage Poached Halibut

500g Mackerel, whole 15 ml of fume 900g Halibut, whole

150g Cooking onion, finely sliced 200mL Fish stock (using bones from approximately 2 lb 1 x 2lb whole
(1 medium) both whitefish) 30g Leek, white and light
50g Carrot, julienne (12 pc) 75g Shallot, sliced (1 medium) green only, medium mirepoix 12
20g Garlic, peeled and sliced (3 150mL White wine pc
cloves) 10g Parsley, leaves picked and 30g Cooking onion,
200mL White wine stems reserved medium mirepoix 12 small
50mL Sherry vinegar 50g Spinach leaves, picked and 30g Celery, medium
3g Thyme (4 Sprigs) washed mirepoix 1 stalk
1pc Bay leaf 100g Butter, small cubes and 500mL Fish stock or water
chilled 3g Basil stems and hand
To taste torn leaves 2 sprigs
Salt & Black pepper To taste 3g Parsley stems
15mL Olive oil Salt To taste
Salt & White peppercorns
Pan Fried Arctic Char White Fish Tempura Fume

1 x 400g Arctic char, 2 fillets, skin on- 550g Whitefish fillets (2 fillets) (1 stock) remaining white wine
1 whole 240g All purpose flour and fish stalck
30mL Vegetable oil 30g Baking powder
To taste 40g Cornstarch - half for nage, half for halibut
Salt & Black pepper, ground 10g All purpose flour, for
dredging
Ice water, to form light batter
To taste
Salt