This dish featuring salmon wontons checked a lot of boxes for me. We have a salmon entrée on our menu and we accumulate a lot of trim from cleaning and portioning the fillets. I challenged myself to make a dish that could use up this trim so it doesn’t go to waste. I also wanted to make a dish that used a mousseline, partly because it’s a fantastic classic technique, but also because it is a required element in the CCC practical exam.
Most importantly I wanted to make a dish that would be an example of how to adapt a simple traditional preparation for service as a composed dish in a fine-dining setting. To give a specific example, this … Continue reading.
The whipping siphon is a perfect example of a modern tool I eschewed and deliberately didn’t learn to use because I thought it was a pretentious, unnecessary gimmick. I’m trying to actively address my many culinary prejudices, so I challenged myself to put a component made with a whipping siphon on my 2021 fall menu.
I was keen to do a take on beet salad with goat cheese, and for the first few iterations I was just crumbling fresh goat cheese onto roasted, sliced beets. However because I had the salad components laid out and not tossed together, it was a little difficult to get the small pieces of cheese onto a fork and into your mouth. There seemed to … Continue reading.
The term “galette” has about ten thousand meanings. At its most basic it is “a flat, round cake of variable size”[1] and there are dozens of regional French variations, some savoury, some sweet. In contemporary bakeries a galette is a type of pie that is shaped and baked on a sheet tray instead of in a traditional pie dish. Here in Canada galette is also the Métis word for their style of bannock. In contemporary fine-dining a galette seems to be a preparation wherein some kind of creamy interior is sandwiched between a crispy cracker-like exterior, almost like an ice cream sandwich. The Fat Duck served a rhubarb galette matching this description. In the Eleven Madison Park cookbook there … Continue reading.
The personal website of Edmonton chef Allan Suddaby
