We are going over the Michelin techniques that I learned working at Addison, a two star restaurant to nail salmon every time at home. I spent two years running the fish station as a CDP, here is what I learned.
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✔ Michelin Techniques for Herb Oils:
✔Michelin Techniques for Beet Salad :
✔ Fine Dining Shrimp dish at home :
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Real Gourmet Food
French Dijon:
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Fluer de Sel:
Sel Gris:
Maldon:
Tools:
Cake tester:
Parisienne scoop:
Favorite Knife:
Scale:
Serving tray:
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Recipes
Mustard chive beurre blanc
1/4 cup white wine
1/4 cup white wine vinegar
5 whole peppercorns
1 small shallot, peeled and sliced
15 g heavy cream 1 tablespoon
4 ounces (1 stick) of butter, sliced into 8 even pads, kept cold after slicing
25 g Pickled mustard seeds
15 g dijon mustard* 1 T
Tt Kosher salt
Pickled mustard seeds
-1/4 c white wine vinegar
-1/8 c water
7 g Sugar
Pinch salt
30 g Mustard seeds