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Seeking advice for an exam. Avocado puree & strawberry sause for salmon.

post #1 of 18
Thread Starter 

Hello everyone;

 

I have a exam soon and have 5 mandatory ingredients to use which are; mozarella, mascarpone, arugula, strawberries and salmon.

 

Do you think I could use an avocado puree and a garlic strawberry sause at the same plate with a grilled or roasted salmon?

 

As a starter I am planning to prepare a fresh salad with arugula and mozarella and as a dessert a mascarpone&cream lemon ice-cream. 

 

Any ideas or advice? Please :)

post #2 of 18

First off, no avocado with the salmon! Both are oily and strong tasting, so I really can't see that going well.

 

Just so I'm sure, your brief is this:

 

3 course meal, and within those three courses you need to use the 5 mandatory ingredients, but they can be used in any dish.

 

That's correct right? That's the brief I'll comment on, but please feel free to refine it if I've misunderstood something.

 

My thoughts would be this:

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

Starter

 

Arugula & mozzarella salad with a reduced balsamic & lemon dressing

 

*

 

Main

 

Confit salmon with chilli & mascarpone linguine

 

*

 

Dessert

 

Strawberry & Italian meringue mille feuille

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

 

Doing this would allow you to show off numerous techniques and skills without putting the flavours of garlic, strawberry, avocado and salmon all in the one dish, which I would REALLY worry about.

post #3 of 18
Thread Starter 

These are some good ideas. And you are right with the avocado and salmon being oily.

 

Thanks a lot.

post #4 of 18

You're welcome, just be careful not to overcook the salmon if you do confit it. The oil needs to be slightly warm to the touch, no more. Have done it myself before and it's absolutely beautiful, but a very fine balance to get.

post #5 of 18

I love salmon and avocado together, it's one of my favorite combinations.  I like salmon avocado rolls, I like salmon poke with avocados.... it works!  If it were me I'd do a grilled salmon with an avocado salsa, make sure there's something crunchy in that salsa though.

 

Strawberries go well in a salad with balsamic dressing, however I prefer strawberries with fresh spinach.  If you do that then you can can use the arugula in the salmon dish as a coulis or something.  You can use the mozzarella in there too, it works though not sure how.

 

That leaves you free for the dessert with mascarpone which you can do anything!

 

 

.... salmon and strawberries.... if you can make that work you'd be a genius.  None for me though thanks.

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post #6 of 18

Puree of avocado and strawberries would be grey. :eek: Not that attractive.

Unless it's a citrus, nix the idea of fruit with fish. It's just icky. I've tasted many attempts at it and been repulsed every time.

 

However, strawberries with mozzarella and arugula as a salad would be a nice combo-the sweet tartness of the berries is a nice counterpoint to the peppery greens and the creamy fat from the cheese smooths it all out. Nice combo texturally too.

 

If you can get a nice crispy char on the grilled salmon a chopped avocado & fresh tomatillo salsa on top would be very nice.

 

Of course, mascarpone and strawberries is a delightful combo too.

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post #7 of 18
Quote:
Originally Posted by Derin Kacaroglu View Post
 

Hello everyone;

 

I have a exam soon and have 5 mandatory ingredients to use which are; mozarella, mascarpone, arugula, strawberries and salmon.

 

Do you think I could use an avocado puree and a garlic strawberry sause at the same plate with a grilled or roasted salmon?

 

As a starter I am planning to prepare a fresh salad with arugula and mozarella and as a dessert a mascarpone&cream lemon ice-cream. 

 

Any ideas or advice? Please :)


You could puree the avocado, but you might add some garlic, lime juice & cilantro to kick it up.

 

Another way to go is a strawberry/avocado/red onion/jalapeno/cilantro/lime juice salsa to top the salmon.

 

I like your idea of a mozzarella arugula salad. Alternately, you might go with an arugula/mozzarella/tomato/garlic bruschetta.

 

Mascarpone/whipped cream & strawberry tart in puff pastry.

 

You could play around with an amuse busche - like balsamic strawberries, mascarpone tasting spoons; or layered ingredients in verrines.

 

 

 

.


Edited by Cerise - 4/29/14 at 10:39am
post #8 of 18
Quote:
I love salmon and avocado together, it's one of my favorite combinations.

Well you learn something new every day. I'd not think it went together.

 

As I don't like avocado anyway I doubt I could be converted, and I can't help feeling that it's a bit of 'Masterchef' syndrome - "I've made capers, mango and beef tournedos rossini with a chocolate, coffee and red wine reduction served with apple puree, goose egg meringue and a snail foam. I've made it before and my dad really loves it." Lol. What I'm saying in no roundabout, rambling way is I would try it first before committing to serving it as part of an exam.

post #9 of 18
Thread Starter 

Thanks for all the answers. I changed thoughts a lot the last few days and also got some advice from my instructor chef.

 

So with her advice I decided for an arugula salad with fried mozarella pieces, strawberry and a balsamic vinaigrette.(I would also use dryed strawberries but the time is not enough for that)

The main dish will be salmon confit with mashed potatoes in which I will add some garlic and nutmeg(I wish I could use garlic chive). And a chimichuri sause.

 

So I had the idea to make a pie as dessert which she found too simple. So I still need to find a dessert with mascarpone which should not be too hard :)

post #10 of 18
Quote:
Originally Posted by StuartScholes View Post
 

Well you learn something new every day. I'd not think it went together.

 

As I don't like avocado anyway I doubt I could be converted, and I can't help feeling that it's a bit of 'Masterchef' syndrome - "I've made capers, mango and beef tournedos rossini with a chocolate, coffee and red wine reduction served with apple puree, goose egg meringue and a snail foam. I've made it before and my dad really loves it." Lol. What I'm saying in no roundabout, rambling way is I would try it first before committing to serving it as part of an exam.

 

Well don't knock it, avocado and salmon are a classic pairing in Asian dishes.  I personally do not like mango, however I see it is used as a salsa topping for fish all the time.  I don't discredit it as a pairing because lots of people like it and I would eat it to.  But a personal like or dislike has little to do with what is a common pairing.  

 

 

Quote:
Originally Posted by Derin Kacaroglu View Post
 

Thanks for all the answers. I changed thoughts a lot the last few days and also got some advice from my instructor chef.

 

So with her advice I decided for an arugula salad with fried mozarella pieces, strawberry and a balsamic vinaigrette.(I would also use dryed strawberries but the time is not enough for that)

The main dish will be salmon confit with mashed potatoes in which I will add some garlic and nutmeg(I wish I could use garlic chive). And a chimichuri sause.

 

So I had the idea to make a pie as dessert which she found too simple. So I still need to find a dessert with mascarpone which should not be too hard :)

 

 

That's excellent, I was thinking about fried mozzarella myself but didn't want to suggest it incase it's not elegant enough.  

 

So where does the avocado fit in?  A good mashed potato is a good choice, I would personally add slow roasted garlic to it, maybe some grainy mustard to it as well to compliment the chimichuri kick.

 

There's always mascarpone cheesecake.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #11 of 18
Thread Starter 

Avocado is not mandatory but I like it a lot so that was why I wanted to use it. It could still fit in the salad in my opinion but I think I will better leave out the avocado.

post #12 of 18
Quote:
Originally Posted by Derin Kacaroglu View Post
 

Avocado is not mandatory but I like it a lot so that was why I wanted to use it. It could still fit in the salad in my opinion but I think I will better leave out the avocado.

 

Leave it out then.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #13 of 18
Quote:
Originally Posted by Derin Kacaroglu View Post
 

Thanks for all the answers. I changed thoughts a lot the last few days and also got some advice from my instructor chef.

 

So with her advice I decided for an arugula salad with fried mozarella pieces, strawberry and a balsamic vinaigrette.(I would also use dryed strawberries but the time is not enough for that)

The main dish will be salmon confit with mashed potatoes in which I will add some garlic and nutmeg(I wish I could use garlic chive). And a chimichuri sause.

 

So I had the idea to make a pie as dessert which she found too simple. So I still need to find a dessert with mascarpone which should not be too hard :)


Sounds like a plan to me.  You might add mascarpone to the mashed potatoes, and skip the nutmeg. You could go with a roasted cauliflower puree instead.  Personally, I like clean tastes like salmon, asparagus and rice (black) or orzo or orzo "risotto" with citrus juice/zest.

 

A simple dessert could be strawberry/mascarpone tiramisu or mini strawberry shortcakes.  A strawberry/mascarpone tart or crostata would be pretty too.

 

http://www.vikingrange.com/consumer/lifestyle/recipe.jsp?largeImage=true&id=prod650276

 

 

Mozzarella Frico curls on top of the salad is another idea - but not sure if the consistency for melting/bending/curling will work.  (I would try to ignore the mozzarella lol).  A salmon Panzanella salad comes to mind as well.

 

Have fun with it :)

post #14 of 18

Sounds like so far you are off to a good start. How would you rate the textural range of components on your entree?


Edited by cheflayne - 4/30/14 at 9:37am
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post #15 of 18

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Edited by Cerise - 4/30/14 at 9:01pm
post #16 of 18

 

post #17 of 18
Quote:
Originally Posted by Derin Kacaroglu View Post
 

 I changed thoughts a lot the last few days and also got some advice from my instructor chef.

 

So with her advice I decided for an arugula salad with fried mozarella pieces, strawberry and a balsamic vinaigrette.

 

Sounds like she gave you the exact same advice I gave you.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #18 of 18
Avocado and salmon go together very well because they are both very flavor-neutral (tend to pick up flavors from other things), oily, yet mild. To combine them, the crucial thing is to break the oil with acid. Both of these ingredients love citrus, especially lime, lemon, and grapefruit. I would suggest experimenting with some kind of citrus gastrique or a very citrus salsa to boost them both. You want your diner to taste the two flavors against one another, with the same complex and enlightening backdrop.

Good luck!
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