after coming in at 7 today, we carried on with our preperation for adriano's function with the managers at the academy, i was assigned with bianca to make the lemon, coconut curry prawns with a thai linefish served in a popadum with a side salad of spinach and mixed peppers. this was to be served after the cabbage and apple soup, with a side of smoked mornay, feta and cream cheese tortilla, and just before the buffet. the prawns and fish were marinated in greek yoghurt, coconut milk, lemon juice and masala spices, the marinate sauce was thickened while marinating, making it a very flavourful and rich sauce. the prawn/shrimp sauce was coloured for a different perspective on the dish. the fish was cut into goujons and made in their sauce just before service(this is to ensure freshness and quality). the spinach was cut into chiffonade. The mixed peppers, onion, tomatoes and cucumber were all cut into brunoise for a full mix of flavours. the popadums were fried in oil with the help of a ladel to ensure round portion sized baskets are made.
all the fish was sent out productively using a plating system planned before hand, ensuring all dishes remain the same and go out together.
the fish and prawns were soft, yet crisp and no sign of any over-cooked or dry foods, this dish had magnificent flavour all together, felt proud at myself and those working with.
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