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Create an entree.......

post #1 of 15
1/8/07 at 6:24pm
Thread Starter 
If you had these ingredeints what would you make?? You must utilize all of the ingredients. Salmon, wasabi, russet potatoes, cream, oranges,butter, ginger, salt, pepper, molasses, balsamic vinegar, honey, sugar, baby bok choy, mayonnaise, bread crumbs, chives, Onions, garlic and parsley
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post #2 of 15
1/8/07 at 6:38pm
are we allowed to use additional ingredients? Must it all be contained on one dish? Are you outsourcing your homework (joking, I assume you have more than enough pride to not do that) :)? What about oils or fats?
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post #3 of 15
1/8/07 at 6:42pm
Thread Starter 
No this is not a or homework. O.K. let's add butter to the list and that's it. Yes and it all must be contained in one entree. As the thread stated "Create an Entree"
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post #4 of 15
1/8/07 at 7:00pm
Thread Starter 

for example

First off I would peel the potatoes, rough chop em and get them working in the steamer for about forty mins. I would melt the butter, and once melted whip some cream, add salt and a touch of wasabi to it. Let that go on low heat for wasabi mash. I would peel and mince the ginger and take fresh squuezed orange juice and some zest combine that with some balsamic vinegar, molasses honey and sugar to make an orange and ginger gastrique. Salt and pepper to taste. I would then take the mince the garlic, small dice the onions, finely chop the chives and parsley and saute them in butter (very briefly). I would add that mixture to some breadcrumbs and mayo and fold them all together. I would use that as an herb crust on one side of the salmon. The finished product....pan seared Herb encrusted salmon with an orange ginger gastrique, served with wasabi mashed potatoes and steamed baby bok choy.Your turn.get creative
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post #5 of 15
1/8/07 at 10:48pm
i'd put it all in the vita-mix and make breakfast. :lol:

your entree sounds good, I would have gone with a wasabi/ginger/ponzu sauce, potato gratin, braised bok choy and balsamic redux. still it's an aweful lot of strong flavors, I would definately take some time thinking about which ones might not be adding anything to the dish. On top of that, potatoes don't really fit in the identity of the dish, I would be more tempted to crust the fish with them than to use them as a garnish.

edit: dish would be equally good 86ing the wasabi, bok choy, orange and ginger - maybe better in fact.

Erik.
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post #6 of 15
1/11/07 at 5:23am

Here goes

There are some very strong / conflicting flavours here and would consider removing some.


I would roast the potato, once roasted remove the top and scrape out flesh leaving a roast potato shell, this would be filled with a wasabi, potato e'spuma.

This would sit on a bak choi and ginger powder. Bak choi and ginger slow roasted between two gastonorms once dried put in thermomix and grind to powder.

The orange, honey and balsamic would be reduced by half, add kelcogel and splash onto frozen veg oil, once defrosted strain and remove the orange,honey and balsamic caviar balls.

The salmon I would simply pan fry keeping its natural flavour.

So on plate you would have the salmon topped with caviar balls a streak of bak choi and ginger powder running next to it across plate and siting on the centre streak of powder opposite salmon you would sit the roast potato with wasabi e'spuma.


Or maybe not !

www.chefsworld.net
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post #7 of 15
1/11/07 at 6:50am
Assuming it was a mystery basket that I was confronted with, because not really a dish I would do normally.

molasses citrus glazed grilled salmon on a bed of pan seared honey balsamic vinaigrette bok choy with wasabi roasted potatoes

molasses glaze: molasses, oranges, ginger, sugar,

honey vinaigrette: honey, balsamic, cream, use to drizzle in pan after pan searing bok choy with butter

potatoes, diced, brush with wasabi mayo, sprinkle with onions and garlic, roast;
after sprinkle with breadcrumb, chive, parsley mixture

salt and pepper: self explanatory
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post #8 of 15
1/11/07 at 9:22am

Wtf???

Salmon, wasabi, russet potatoes, cream, oranges,butter, ginger, salt, pepper, molasses, balsamic vinegar, honey, sugar, baby bok choy, mayonnaise, bread crumbs, chives, Onions, garlic and parsley

I think the goal here is to use most of these big flavors as subtle as possible, being that my mental palate is throwing up just thinking about them together. I hope that you don't have to make this happen for any reason. I'm sure you wanted to lay out a challenge. Well, I honestly feel challenged. So back to the basics I guess. I'll stay inside the box with this one. (i'm also assuming you mean processed wasabi and not fresh???)

balsamic & molasses cured salmon with wasabi mash, fire roasted baby bok choy, with fresh orange and a ginger mayo

In case you're wondering, the breadcrumbs will be sprinkled on the fish (yuck) but it's all I could think of.
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post #9 of 15
1/11/07 at 9:39am
I'd probably wedge the oranges and marinate them with the honey, ginger, vinegar, sugar. Then I'd place those on the salmon with the garlic and onions (roasted and caramelized, respectively) with a dollop of butter. This would be wrapped up with the bok choy and roasted like a parcel.

Cream, butter, mayo, parsley, and boiled/riced potato would be mixed and formed into pancakes, crusted with the bread crumbs and seared on a flat top.

So potato pancake, bok choy wrapped salmon parcel, and a wasabi-molasses drizzle over top.
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post #10 of 15
1/11/07 at 10:22am
Alas, my computer crashed and I lost what I was writing, but I was thinking this:

Butter-poached salmon and salmon "gravlax" (cured with the parsley and chives instead of dill) on a potato rosti.

blanched bok choy, shaved onion and orange wedge salad with a ginger vinaigrette And a dollop of wasabi mayo
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post #11 of 15
1/11/07 at 12:27pm
I'm not understanding all this creativity with entrees, where's the dessert? :D

I'll give you back your smelly fish and bok choy in exchange for something else. I can use the rest for dessert. I guess I could do something iron chef if I have to keep ingredients.
Is it my immagination or is it really easy to come up with hot food stuffs from a mystery basket?
:crazy: ;) :D
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post #12 of 15
1/11/07 at 12:54pm
Bah, Candied Salmon tuile, ginger scented dulce de leche "ice cream", sweet caramelized onion coulis, slightly reduced balsamic vinegar drizzle, caramel sauce... mmmm
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post #13 of 15
1/11/07 at 12:59pm
OK! we'll just have the server stick the green stuff 'bok choy, wasabi' in the customers purse when not looking:D :crazy: :crazy: :beer:
Nice, I'd eat it. Has to be a good balsamic though, no reduction.
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post #14 of 15
1/11/07 at 1:04pm
Hahahaha, I can just picture that

Server "Thank you, have a nice evening", while he's shoving handfuls of wasabi and bok choy into the customer's purse (or pant pocket). "I'm sorry about the inconvenience, but the chef requested that all the ingredients be used".
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post #15 of 15
1/11/07 at 5:54pm
LOL Blue and Pan.... poor customer... ("doggy bag"-??)

Ok let's see- I'll take a quick crack at it.....
How about, cook salmon, flake it- mix with bread crumbs, mayo, onion, chives, cream- make salmon cakes, pan fry in butter.
Top with a sauce- carmelize sugar, add orange zest, orange juice, ginger, honey, molasses
Grill bok choy- use as bed for salmon cakes.
Julienne potaotes, fry- season with garlic, salt, pepper (I must have a taste for fries right now, because I don't make fries...)
Balsamic vinegar and wasabi on the side...??
as for dessert......Pan is bringing that.....
I guess you could save some of those oranges and drizzle some sauce over them??? doesn't sound too good..... we need pears to poach.....!
I'm calling for take-out.....LOL
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