salads and cold appetizers
Another dish with individual training. At the dacha made a stand of birch. In a quail eggshell planted then if. Three small shots per bite, buffet and Banquet option. Pipette with sauce for an independent balance of taste, although more still for show-off, since everything is already brought to harmonious combinations.
This is also a summer story, although the salad itself is winter. Whatever you do, but the salad is top-End and is in demand and popular in the restaurant menu. Once good profitability and excellent sales - you need to enter in the menu. The only problem is, all the standard feeds are pretty boring. Came up with this. All as in the classics, the core of herring with pickled onions, layers of mayonnaise and other layers.. I thought it looked interesting. (you can judge) but there were difficulties with technology and efficiency. A very delicate ball, breaded in currant powder, a kind of highlight. When impact was needed to provide accurate calculations for the cooks in the cold shop. The feed made the whole process of giving back a little more complicated, so we had to reformat the design.
On cold aromacare chips from turmeric and vegetables, mousse of carp. This dish was made on tour in Kazan, the format of a gastro dinner in four hands. The idea was interesting, but the dish does not last long, so the feed should be instant. The thing is that the cold smoke chips quickly become less crispy. Another feature of this position : before making the carp mousse, the meat was marinated in a special aggressive dressing, it completely destroyed the small bones in the fish.