my best mate is a chef and he's entering a serious competition in a few months
we're trying to flesh out a recipe for an entree with a medium portion of white fish
only other rules are that the cost has to below $15 per serve, nothing is to be deep fried (not sure why), and it needs to be plated in an hour along with a main we already have sorted out
we're thinking an acid-cooked piece of fish, served over a fish stock jelly, with a rocket puree sauce
but thoughts are still varied
>>7760652
an hour might not be enough time for that, also sounds pretty bland
what's the main? the entree will obviously need to compliment it
make ceviche a la king with a turnip puff and garnished with new greens
>>7760734
we were thinking about an acid cooked, cold smoked cheviche on a fish soup jelly with a rocket puree
>>7760677
like I said, it's a technical competition so pairing doesn't need to be a consideration
>>7760675
we are aiming for clean and crisp, but we've been toying with the idea of dill or other flavourings
we're trying to get the base ingredients and presentation down before we focus too much on the flavours
>>7760648
how many mise en place time you have? 1 hour for two dishes???
>>7760742
there is no mis en plce time specified, the rules aren't that well defined
we can't pre-prepare anything but stock, and vegetables can be washed and stems removed but that's it
the competition is designed for line chefs I think, so speed, hygiene and efficiency re the main aims
> serious competition
> 1hour time / 2 dishes
> no rules specified
that's not serious mate...
when you make a new dish think about contrasts
hot/warm
sweet/sour
crispy/soft
hard/creamy
etc
>main we already have sorted out
so you mean
>help us design a complement to our dish
>what dish?
>n-not telling
>>7760652
your idea is bad and you should feel bad
if you're allowed fish stock, you can make Halászlé in like 10 minutes
put some gussied-up garlick bread next to it and bob's your uncle
>>7760739
at no point did you say technical competition, but anyway, acid cooking is like the least technical thing you can do to fish, and also one hour is definitely not enough time to cold smoke something
>>7760648
straight up, sous-vide some mother fucking parrot fish or ocean trout. everyone will gobble that shit right down their meaty gullets and come licking at your boot heels for more. no matter what you put it with.
>>7760797
eh. what OP means is he's aide cuisinier in some restaurant and the chef will be holding a competition to see who gets moved up to commis
>>7760739
>cold smoked cheviche on a fish soup jelly with a rocket puree
everything is goo. flavor may be OK but where's the textures at?
always surf and turf
always
>>7760652
Hmmmm, I don't care for that. Sorry.
I'd do a butter-poach on the fish, then serve over a tomato-chive salad (since they're in season now and will taste exceptionally ripe and be inexpensive), and then top with basil-lemon "caviar". Optionally, put a piece of grilled bread on the side, or make the tomato salad a panzanella. The butter poaching will provide the richness that the acid components will complement.
That's just off the top of my head.
>>7761011
would order that on a menu, sounds super hot
>>7760652
If you're going to acid cook you should look into more exotic acids instead of your typical lime or lemon. Compare pH levels of various other fruits from other ethnic cultures and see which one has a similar acid level compared to say lime which is also used in acid cooking for ceviche.
>>7761073
>If you're going to acid cook you should look into more exotic acids instead of your typical lime or lemon
why
>>7761077
Because judges eat that shit up.
Put a burger in front of someone and they've seen it a thousand times.
Put a burger with exotic meat in front of someone and they become interested.
>>7760652
>jelly
>puree
Don't wank about with your food. If something is improved by being a jelly or a puree by all means do it but don't fuck with shit for the sake of fucking with shit.
pan fry fish while basting it with garlic butter, crispy skin for fucks sake, pico de gallo, flat bread
