salads and cold appetizers
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.
In this dish the main character - a sauce. It was he who sets the basic taste of the dish. Other products only successfully harmonize and define additional notes gastronomic palette. Thin shavings of fresh cucumber is refreshing, juicy slices of tiger shrimp give the density of the dish, and the crunch of potato chips. A combination of different patterns, the prevalence of acute aftertaste allow successfully complement the taste of a light lager.