grilled tilapia

Grilled tilapia with, cheviche, mango salsa and Sicilian sauce, parmesan crisp

Ingredients qty
Tilapia 2no (8oz)
Cheviche 50gm
Tomato sauce 50ml
Olives few
Capers few
Gherkins few
Parmesan powder 50gm
Cream cheese few
Mango salsa few
Mint few
Anchovy few
Lemon juice
Seasoning few

Method
Marinate the tilapia
Grill it on the flat top


For sauce
Blend tomato sauce, olives, capers, gherkins, mint, and anchovy to a fine smooth paste

For mango salsa
Chop semi raw mangoes, chop the mint
Mix all this in the lemon juice and crushed pepper
Serve the salsa on top of the fish and in separate bowl

For parmesan crisp
Spread the powder in a omelet pan evenly, cook it in a slow heat till it get melted
Then allow it to cool and remove it and make it into desired shape

For assembly
Shown in the picture

roasted duck brest with beet,orange wedges and raisin sauce

Roasted duck Brest with beet, orange wedges and raisin sauce

Ingredients qty

Duck breast 2no
Vegetable oil 100ml
Rosemary few
Kosher salt few
Crushed pepper corn few
Beet root 1 no
Orange fresh 1no
Raisin 10gm
Red wine 50ml
Sugar few
Red wine vinegar 5tsp
Lavash bread to garnish
Herb oil few
Chilly flakes few

Method

Marinate the duck breast with oil, rosemary, and seasoning
Grill the breast on the flat top, on skin side till it gets crispy, cook it at slow heat
Then cook it in the oven at 250f for 7 min
Then slice it while you r serving

For sauce

Reduce the red wine, sugar and vinegar
When it comes to half add raisin and finish it

For braised beet root

Take the beet root in a pan add red wine, stock (veg) and sugar , braise it at slow heat of 200f for 2hr , cook the beet with the skin ,so colors doesn’t get changed

Once it is cooked peel the skin cut it into desired shape

For assembly

As shown in the picture

steamed salmon

Steamed salmon, pineapple compote, goat cheese

Ingredients qty
Salmon fillet 300 gm
Pine apple 1 no
Sugar 100gm
Cloves few
Haricot avert 30gm
Goat cheese few
Better 50 gm
White wine 50ml
Salt and crushed to taste
Spaghetti 2 no to garnish
Red and green peppers 1 no
Chives few
Parsley few
Lime 1 no
Cherry tomato 5 no
Cardamom few
Lemon juice ½ cup

Method
Steam the salmon fillet, with butter and seasoning, with out skin
Make sugar syrup with, lemon juice, cloves and cardamom
Cook the pine apple slice in the syrup, and then cool it
Cook the haricot as your wish,
Make a butter wine sauce, finish it with fresh cream
Then make your own presentation

Salmon can be glazed with Soya sugar syrup before steaming, base can be changed into broccoli if you wish, and spaghetti can be made into any shape as you wish

chickem nori roll, pumpkin pilafand bamboo shoots

Chicken nori roll, with pumpkin pilaf, vegan crudités and bamboo shoot

Ingredients qty
Chicken minced 500gm
Red and green peppers 1 no
Cilantro 1 bunch
Cumin powder 1 tsp
Spinach blanched 1 bunch
Nori sheet or sea sewed 3 sheet
Carrot 1 no
Celery 1 bunch
Asparagus 3 sticks
Pumpkin purees 100 gm
Garlic 2 tsp(chopped)
Onion 1 no(chopped)
Bamboo shoot 1 stick(canned)
Red wine 100ml
Salt &crushed pepper corn to taste
Spring roll shit for garnish

Method

For chicken roll

Marinate the chicken mince with chopped peppers, garlic, cumin powder, and cilantro, salt and crushed pepper corn
Take a silver foil, and plastic wrap,
Spread the marinated chicken, top with blanched spinach water should be drained completely, then again spread the marinated chicken
The roll it and cook it in the steamer

For pumpkin pilaf
Sauté the garlic and onion in the olive oil, add pumpkin puree and rice sauté it in wine and add water cook it to the consistency of Indian rice, and mix with cilantro

For red wine reduction

Pour the red wine in the pan, add sugar, and reduce it
Once it comes to the half consistency, finish it with corn syrup

For assembly
Shown in the picture, or it can be in innovative of your wish

salmol roll, with watermelon, cheviche dressing

INGREDIENTS QTY

Water melon ½
Papad 3 slice
Cheviche salad 100 gm
Olives few
Egg plant big 1 no
Salmon fillet 250 gm
Potato powder 200 gm
Mango 1 no
Mushroom 2 no
Balsamic vine 3 tsp
Lemon juice 5 tsp
Kosher salt to taste
Gelatin dry 1 tsp
Pepper corn crushed 1 tsp

Method


Cut the water melon in 2 inch round cutter, marinate in balsamic (seed less water melon)
Toast the papad , make it in cone shape as shown in the picture
Stuff the papad with cheviche salad garnish with olives and chives
Present it as shown in the picture

For salmon roll

Take the salmon fillet remove the skin and de bone it
Cut it into thin long shape like paper
Slice the mango in the slicing machine
Season the potato powder make it into thick dough consistency or u can use mashed potato
Take a silver foil and plastic wrap and spread it in the table
Dilute the gelatin dry in the warm water
Place the salmon sheet sprinkle some k salt, lemon juice and brush it with gelatin
Then place the mango slice on top
Then place the mashed potato, sprinkle some k salt, lemon juice and brush it with gelatin
Then roll it tightly
Cook in the oven at 300f gives a water bath

For the presentation
Slice the eggplant marinate it with, onion powder, garlic (po), salt
Grill it in the flat top
Saute the mushroom in olive oil, chopped garlic, wine, balsamic, chopped rose marry

For sauce
Melt the butter add wine and finish with lemon juice

For assembly
Shown in the picture

type of sushi

Ingredients:
Salmon Loin: 1 inch by 1 inch (Cut into Squares)
Nori Sea Weed: Cut into Strips ½ cm thick
Green peppers: 1 Ea Cut Into Julienne
Carrots: 1 Ea Cut into Julienne
Red onions: 1 Ea Cut Into Julienne
Bok choy: 1 Ea Cut Into Julienne
Rice wine vinegar: 1 Oz
Tamari: 0.5 Oz
Mirin: 1 Oz
Lobster Nage: For Plate Presentation
Egg Yolk fresh: 2 Ea / batch
White wine: 2 Fl Oz
Green peas frozen: ½ Cup
Salmon roe: 1 Ea per portion
Daikon sprouts: 1 Ea per portion
Basil Oil : for Plate Presentation
Balsamic Reduction: for Plate Presentation
Salt: To taste
White Pepper Powder: To taste

Procedure:

Salmon
· Cut salmon loin into cubes; wrap it with strips of Nori.
· Season & pan sear, cook to order

Japanese Slaw
· Cut fine juliennes of Green peppers, carrots, red onions, Bok choy, pickle them in a mixture of rice wine vinegar, tamari sauce & mirin.

Green peas froth:
· Thaw and blend green peas with a little white wine
· Add 2 Ea of egg yolks and warm the mixture on a double boiler.
· Blend till frothy.

chicken cappuchino cold soup

Ingredients:
Chopped chicken: 2 Lbs
Onions: 10 table spoon / 5 Oz.
Garlic: 2 Cloves Chopped.
Butter: 4 Oz.
Chicken stock: 4 Pints.
Cream: 2 Pints.
Truffle oil: few drops.
Chopped Parsley: 2 Tsp
Salt: To Taste
White pepper powder: To taste

Procedure:
· Sauté onions & a little garlic in butter, add assorted mushrooms. Sauté well.
· Add chicken stock and simmer. Season with salt and pepper.
· When mushrooms are cooked blend in a jar blender and sieve through a chinois.
· Return the puree to the pan and add cream & few drops of truffle oil.
· Adjust the seasoning and consistency. Reserve.

Presentation
· Pour in mushroom soup in miniature sauce pan, ensuring to froth it at the last moment, garnish with chopped parsley.

China Used:
· E40m-1 Miniature Saucepan White (Revol), 8015 Evita Standard Saucer Romance#7776 by Fortessa.