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    Pan-Seared Arctic Char With Spruce, Cranberry and Parsnip: Ingredients: Method

    Uploaded by

    Yifeng Liu
    The document provides recipes for four dishes: Pan-Seared Arctic Char with Spruce, Cranberry and Parsnip; Heirloom Carrot Zucchini Spaghetti; Warm Potato Salad with Kelp; and a reduction sauce to accompany the char. The char is pan seared and roasted, served with a parsnip puree and reduction sauce. The zucchini spaghetti is made from shredded vegetables tossed with butter and parsley. The potato salad includes boiled potatoes mixed with sautéed kelp and onions, dressed with a mayonnaise-based sauce.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Pan-Seared Arctic Char With Spruce, Cranberry and Parsnip: Ingredients: Method

    Uploaded by

    Yifeng Liu
    103 views3 pages
    The document provides recipes for four dishes: Pan-Seared Arctic Char with Spruce, Cranberry and Parsnip; Heirloom Carrot Zucchini Spaghetti; Warm Potato Salad with Kelp; and a reduction sauce to accompany the char. The char is pan seared and roasted, served with a parsnip puree and reduction sauce. The zucchini spaghetti is made from shredded vegetables tossed with butter and parsley. The potato salad includes boiled potatoes mixed with sautéed kelp and onions, dressed with a mayonnaise-based sauce.

    Original Title

    Week 2 .pdf

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    The document provides recipes for four dishes: Pan-Seared Arctic Char with Spruce, Cranberry and Parsnip; Heirloom Carrot Zucchini Spaghetti; Warm Potato Salad with Kelp; and a reduction sauce to accompany the char. The char is pan seared and roasted, served with a parsnip puree and reduction sauce. The zucchini spaghetti is made from shredded vegetables tossed with butter and parsley. The potato salad includes boiled potatoes mixed with sautéed kelp and onions, dressed with a mayonnaise-based sauce.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    103 views3 pages

    Pan-Seared Arctic Char With Spruce, Cranberry and Parsnip: Ingredients: Method

    Uploaded by

    Yifeng Liu
    The document provides recipes for four dishes: Pan-Seared Arctic Char with Spruce, Cranberry and Parsnip; Heirloom Carrot Zucchini Spaghetti; Warm Potato Salad with Kelp; and a reduction sauce to accompany the char. The char is pan seared and roasted, served with a parsnip puree and reduction sauce. The zucchini spaghetti is made from shredded vegetables tossed with butter and parsley. The potato salad includes boiled potatoes mixed with sautéed kelp and onions, dressed with a mayonnaise-based sauce.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    Pan-Seared Arctic Char with Spruce, Cranberry and

    Parsnip
    (Team of 4)
    Yield: 4 portions

    INGREDIENTS: METHOD:
    Reduction:
    Quantity Ingredient 1. Combine spruce needles, cranberry juice,
    Arctic Char whole cranberries and birch syrup together in a
    1 pc saucepot. Bring to a boil; reduce by one
    (.68 kg)
    third. Add brandy.
    60 ml Oil canola
    2. Remove from heat. Allow to cool.
    45 g Butter cold 3. Reserve for plating.
    Cranberry juice Fish Preparation:
    250 ml
    unsweetened 1. Process fish into boneless filets as
    4 sprig Spruce dried demonstrated. Dry filet using paper
    Cranberries towel. Season with salt and pepper.
    60 g 2. Heat oil in iron skillet over medium heat.
    frozen
    3. Lay fish skin side down into heated pan;
    30 ml Birch syrup
    reduce heat and cook for 1 minute.
    45 ml Brandy Turnover filet and cook on other side for
    tt Salt 2 to 3 minutes.
    tt Pepper white 4. Transfer pan to oven and roast for 3 to 4
    minutes until fish is opaque in centre and
    Parsnip Puree flakes easily.
    Parsnip peeled 5. Remove from oven add butter and
    6 pc
    large dice reserved reduction. Use a spoon to baste
    100 g Butter over filet. Transfer fish to serving plate.
    tt Salt Parsnip Puree:
    1. Bring a pot of salted water to a boil over
    tt Pepper white high heat. Add parsnip and cook until
    tender approximately 15 minutes.
    2. Drain parsnip and transfer to food
    processor; add butter. Puree until
    smooth, Adjust seasoning and reserve for
    plating.
    To plate:
    1. Place parsnip puree on plate and rest fish
    on top of puree. Spoon over reserved
    reduction. Add carrot zucchini spaghetti
    on to plate as instructed.

    NOTES:
    Heirloom Carrot Zucchini Spaghetti
    (Team of 4)

    Yield: 4 portions

    INGREDIENTS: METHOD:

    Quantity Ingredient 1. Peel and trim vegetables as instructed.


    2. Using a peeler cut the vegetables into
    2 pc Carrot local heirloom
    long ribbons discarding the core and
    2 pc Carrot seeds as necessary.
    2 pc Zucchini yellow 3. Bring salted water to the boil. Cook
    Parsley Italian vegetables until tender. Drain and
    6 sprig transfer to a bowl. Add butter and
    chopped
    80 g Butter, unsalted parsley. Toss gently.
    4. Adjust seasoning.
    2 g Salt
    2 g Pepper white ground

    NOTES:
    Warm Potato Salad with Kelp
    (Team of 4)

    Yield: 4 portions

    INGREDIENTS: METHOD:

    Quantity Ingredient 1. Boil potatoes in salted water until just


    Potatoes new, white tender in the middle. Potatoes are
    500 g cooked in their skins.
    skinned
    Kombu dashi 2. Drain cooked potato and slice
    .12 sheet lengthwise. Immediately sprinkle with
    rehydrated julienne
    vinegar and stock while potato is hot.
    Onion white cooking
    1 pc 3. In heavy sautoir over medium heat sauté
    small dice
    kelp for 2 minutes.
    60 ml Vinegar apple cider 4. Add onion and continue to sauté until
    60 ml Stock vegetable onions are golden.
    Coriander fresh 5. Remove from heat and transfer to bowl.
    4 sprig
    minced Add cilantro, pickle, parsley, and eggs to
    4 sprig Parsley Italian minced onion mixture.
    Dressing:
    .5 bunch Chives chopped
    1. Combine mayonnaise, turmeric and
    Pickle dill seeded chives and cayenne in a separate bowl.
    2 pc
    small dice Add to potato onion and kelp mixture.
    Egg whole cooked, 2. Carefully toss warm potatoes in mixture
    2 ea
    peeled until well coated.
    120 ml Mayonnaise prepared 3. Garnish with kelp powder and serve
    3 g Turmeric warm.
    1 g Cayenne powder
    3 g Kelp powder
    tt Salt
    tt Pepper white ground

    NOTES:

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