Seeking advice for an exam. Avocado puree & strawberry sause for salmon.

Discussion in 'Food & Cooking' started by acanthus, Apr 28, 2014.

  1. acanthus

    acanthus

    Messages:
    4
    Likes Received:
    10
    Exp:
    Culinary Student
    Hello everyone;

    I have a exam soon and have 5 mandatory ingredients to use which are; mozarella, mascarpone, arugula, strawberries and salmon.

    Do you think I could use an avocado puree and a garlic strawberry sause at the same plate with a grilled or roasted salmon?

    As a starter I am planning to prepare a fresh salad with arugula and mozarella and as a dessert a mascarpone&cream lemon ice-cream. 

    Any ideas or advice? Please :)
     
  2. stuartscholes

    stuartscholes

    Messages:
    69
    Likes Received:
    10
    Exp:
    Cook At Home
    First off, no avocado with the salmon! Both are oily and strong tasting, so I really can't see that going well.

    Just so I'm sure, your brief is this:

    3 course meal, and within those three courses you need to use the 5 mandatory ingredients, but they can be used in any dish.

    That's correct right? That's the brief I'll comment on, but please feel free to refine it if I've misunderstood something.

    My thoughts would be this:

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Starter

    Arugula & mozzarella salad with a reduced balsamic & lemon dressing

    *

    Main

    Confit salmon with chilli & mascarpone linguine

    *

    Dessert

    Strawberry & Italian meringue mille feuille

    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Doing this would allow you to show off numerous techniques and skills without putting the flavours of garlic, strawberry, avocado and salmon all in the one dish, which I would REALLY worry about.
     
  3. acanthus

    acanthus

    Messages:
    4
    Likes Received:
    10
    Exp:
    Culinary Student
    These are some good ideas. And you are right with the avocado and salmon being oily.

    Thanks a lot.
     
  4. stuartscholes

    stuartscholes

    Messages:
    69
    Likes Received:
    10
    Exp:
    Cook At Home
    You're welcome, just be careful not to overcook the salmon if you do confit it. The oil needs to be slightly warm to the touch, no more. Have done it myself before and it's absolutely beautiful, but a very fine balance to get.
     
  5. koukouvagia

    koukouvagia

    Messages:
    7,300
    Likes Received:
    536
    Exp:
    Home Cook
    I love salmon and avocado together, it's one of my favorite combinations.  I like salmon avocado rolls, I like salmon poke with avocados.... it works!  If it were me I'd do a grilled salmon with an avocado salsa, make sure there's something crunchy in that salsa though.

    Strawberries go well in a salad with balsamic dressing, however I prefer strawberries with fresh spinach.  If you do that then you can can use the arugula in the salmon dish as a coulis or something.  You can use the mozzarella in there too, it works though not sure how.

    That leaves you free for the dessert with mascarpone which you can do anything!

    .... salmon and strawberries.... if you can make that work you'd be a genius.  None for me though thanks.
     
  6. foodnfoto

    foodnfoto

    Messages:
    1,403
    Likes Received:
    37
    Exp:
    Owner/Operator
    Puree of avocado and strawberries would be grey. /img/vbsmilies/smilies/eek.gif  Not that attractive.

    Unless it's a citrus, nix the idea of fruit with fish. It's just icky. I've tasted many attempts at it and been repulsed every time.

    However, strawberries with mozzarella and arugula as a salad would be a nice combo-the sweet tartness of the berries is a nice counterpoint to the peppery greens and the creamy fat from the cheese smooths it all out. Nice combo texturally too.

    If you can get a nice crispy char on the grilled salmon a chopped avocado & fresh tomatillo salsa on top would be very nice.

    Of course, mascarpone and strawberries is a delightful combo too.
     
  7. cerise

    cerise Banned

    Messages:
    1,008
    Likes Received:
    31
    Exp:
    Other
    You could puree the avocado, but you might add some garlic, lime juice & cilantro to kick it up.

    Another way to go is a strawberry/avocado/red onion/jalapeno/cilantro/lime juice salsa to top the salmon.

    I like your idea of a mozzarella arugula salad. Alternately, you might go with an arugula/mozzarella/tomato/garlic bruschetta.

    Mascarpone/whipped cream & strawberry tart in puff pastry.

    You could play around with an amuse busche - like balsamic strawberries, mascarpone tasting spoons; or layered ingredients in verrines.

    .
     
    Last edited: Apr 29, 2014
  8. stuartscholes

    stuartscholes

    Messages:
    69
    Likes Received:
    10
    Exp:
    Cook At Home
    Well you learn something new every day. I'd not think it went together.

    As I don't like avocado anyway I doubt I could be converted, and I can't help feeling that it's a bit of 'Masterchef' syndrome - "I've made capers, mango and beef tournedos rossini with a chocolate, coffee and red wine reduction served with apple puree, goose egg meringue and a snail foam. I've made it before and my dad really loves it." Lol. What I'm saying in no roundabout, rambling way is I would try it first before committing to serving it as part of an exam.
     
  9. acanthus

    acanthus

    Messages:
    4
    Likes Received:
    10
    Exp:
    Culinary Student
    Thanks for all the answers. I changed thoughts a lot the last few days and also got some advice from my instructor chef.

    So with her advice I decided for an arugula salad with fried mozarella pieces, strawberry and a balsamic vinaigrette.(I would also use dryed strawberries but the time is not enough for that)

    The main dish will be salmon confit with mashed potatoes in which I will add some garlic and nutmeg(I wish I could use garlic chive). And a chimichuri sause.

    So I had the idea to make a pie as dessert which she found too simple. So I still need to find a dessert with mascarpone which should not be too hard :)
     
  10. koukouvagia

    koukouvagia

    Messages:
    7,300
    Likes Received:
    536
    Exp:
    Home Cook
    Well don't knock it, avocado and salmon are a classic pairing in Asian dishes.  I personally do not like mango, however I see it is used as a salsa topping for fish all the time.  I don't discredit it as a pairing because lots of people like it and I would eat it to.  But a personal like or dislike has little to do with what is a common pairing.  
    That's excellent, I was thinking about fried mozzarella myself but didn't want to suggest it incase it's not elegant enough.  

    So where does the avocado fit in?  A good mashed potato is a good choice, I would personally add slow roasted garlic to it, maybe some grainy mustard to it as well to compliment the chimichuri kick.

    There's always mascarpone cheesecake.
     
  11. acanthus

    acanthus

    Messages:
    4
    Likes Received:
    10
    Exp:
    Culinary Student
    Avocado is not mandatory but I like it a lot so that was why I wanted to use it. It could still fit in the salad in my opinion but I think I will better leave out the avocado.
     
  12. koukouvagia

    koukouvagia

    Messages:
    7,300
    Likes Received:
    536
    Exp:
    Home Cook
    Leave it out then.
     
  13. cerise

    cerise Banned

    Messages:
    1,008
    Likes Received:
    31
    Exp:
    Other
    Sounds like a plan to me.  You might add mascarpone to the mashed potatoes, and skip the nutmeg. You could go with a roasted cauliflower puree instead.  Personally, I like clean tastes like salmon, asparagus and rice (black) or orzo or orzo "risotto" with citrus juice/zest.

    A simple dessert could be strawberry/mascarpone tiramisu or mini strawberry shortcakes.  A strawberry/mascarpone tart or crostata would be pretty too.


    http://www.vikingrange.com/consumer/lifestyle/recipe.jsp?largeImage=true&id=prod650276

    Mozzarella Frico curls on top of the salad is another idea - but not sure if the consistency for melting/bending/curling will work.  (I would try to ignore the mozzarella lol).  A salmon Panzanella salad comes to mind as well.

    Have fun with it :)
     
    Last edited: Apr 30, 2014
  14. cheflayne

    cheflayne

    Messages:
    4,122
    Likes Received:
    485
    Exp:
    Professional Chef
    Sounds like so far you are off to a good start. How would you rate the textural range of components on your entree?
     
    Last edited: Apr 30, 2014
  15. cerise

    cerise Banned

    Messages:
    1,008
    Likes Received:
    31
    Exp:
    Other
    ------------
     
    Last edited: May 1, 2014
  16. cerise

    cerise Banned

    Messages:
    1,008
    Likes Received:
    31
    Exp:
    Other
     
    Last edited: Apr 30, 2014
  17. koukouvagia

    koukouvagia

    Messages:
    7,300
    Likes Received:
    536
    Exp:
    Home Cook
    Sounds like she gave you the exact same advice I gave you.
     
  18. chrislehrer

    chrislehrer

    Messages:
    1,973
    Likes Received:
    151
    Exp:
    Cook At Home
    Avocado and salmon go together very well because they are both very flavor-neutral (tend to pick up flavors from other things), oily, yet mild. To combine them, the crucial thing is to break the oil with acid. Both of these ingredients love citrus, especially lime, lemon, and grapefruit. I would suggest experimenting with some kind of citrus gastrique or a very citrus salsa to boost them both. You want your diner to taste the two flavors against one another, with the same complex and enlightening backdrop.

    Good luck!