Advanced Plating & Presentation – Fish Dishes
Advanced Plating & Presentation – Fish Dishes
About the Chef:
Micail Swindells is an exceptionally talented superyacht chef with a passion for creating culinary masterpieces that delight both the palate and the eye.
With over a decade of experience in the industry, Micail has honed his skills in some of the most prestigious kitchens across the globe.
About the Course:
Skills & Techniques
SaucesFermentingOilsGelsPicklingBoilingBlanchingPowdersEspumasEmulsions
Pickled Mackerel, served with Black & White Glazed Potato, Fermented White Asparagus & N25 Caviar
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Module 1
Intro – Micail
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Module 2
Fermented White Asparagus
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Module 3
Parsley Oil
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Module 4
Vinegar Fluid Gel
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Module 5
Mussel Stock
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Module 6
Fermented White Asparagus & Mussel Sauce
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Module 7
Pickled Mackerel Fillets
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Module 8
Whole New Potatoes
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Module 9
Melon Ball Potatoes
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Module 10
Thyme Stock
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Module 11
White Thyme Gel
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Module 12
Black Thyme Gel
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Module 13
Mackerel Portioning & Blow Torching
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Module 14
Plating
Pan Roasted Sea Bass, served with Cuttlefish, Lovage & Parsley Porridge & a Fermented Mushroom Espuma
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Module 1
Intro – Micail
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Module 2
Sea Bass
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Module 3
Caramelised Garlic Purée
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Module 4
Parsley & Lovage Powder
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Module 5
Parsley Butter
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Module 6
Fermented Mushroom Espuma
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Module 7
Fermented Mushroom Powder
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Module 8
Shave Fennel
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Module 9
Spelt & Parsley Porridge
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Module 10
Parsley Oil
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Module 11
Cooking the Sea Bass
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Module 12
Plating
Kombu Poached Turbot, served with Dashi & Roe Emulsion & Sea Buckthorn
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Module 1
Intro – Micail
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Module 2
Brining the Turbot
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Module 3
Rolled Turbot
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Module 4
Dashi Emulsion
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Module 5
Seabuckthorn Oil
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Module 6
Seabuckthorn Gel
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Module 7
Pre-plating the Turbot & Sauce
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Module 8
Plating