Units of Measurement

Units of Measurement
Canadian cooks should feel comfortable working in three different measurement systems. Two of these systems
(U.S. and imperial) are closely related, while the third (S.I., more commonly called metric) is different from the
other two.
Although the metric system was introduced in Canada a number of years ago, the food industry and home
cooks still rely heavily on equipment and cookbooks imported from the United States. In addition, because
we used imperial measurements in Canada for the sale of liquids, some industry recipes will call for imperial
measurements rather than U.S. liquid measurements.
The imperial and U.S. measuring systems evolved out of the system used in Europe prior to the 20th century.
Although both the imperial and U.S. systems use the same terminology, there are slight differences in actual
measurements that you must account for, particularly with volume.
The easiest way to work with the three systems is to have different sets of measuring devices: one for the metric
system, one for the imperial system, and one for the U.S. system. Alternatively, you could have one set of devices
that have measurements for all three systems indicated. U.S. measuring instruments can be used with slight
adjustments for imperial measuring.
It is not good practice to use two systems of measurement when preparing a recipe.Working between two systems
of measurement in a recipe may result in inaccuracies that could affect the final product’s taste, yield, consistency,
and appearance. To ensure a consistent and successful result, a good practice is to convert the recipe to one
standard system of measurement.
The S.I. (Metric) System
Types, Units, and Symbols
All measuring systems have basic units for length, mass (weight), capacity (volume), and temperature. The basic
units for the metric system are shown in Table 1.
Type of Measurement Unit Symbol
length (distance) metre m
mass (weight) gram g
capacity (volume) litre L
temperature degrees Celsius °C
Table 1: Basic metric units
Note that the abbreviation or symbol of the unit is not followed by a period and that all the abbreviations are
lowercase letters except for litre which is usually a capital L.
In the metric system, the basic units are turned into larger or smaller measurements by using a prefix that carries
a specific meaning. The most commonly used prefixes are shown in the bolded areas in Table 2.
Prefix Symbol Meaning
kilo k 1000
hecto h 100
deca da 10
deci d 1/10 or 0.1
centi c 1/100 or 0.01
milli m 1/1000 or 0.001
Table 2: Metric prefixes
When you read a measurement in the metric system, it is fairly easy to translate the measurement into a number
of the basic units. For example, 5 kg (five kilograms) is the same as 5 x 1000 (the meaning of kilo) grams or 5000
grams. Or 2 mL (two millilitres) is the same as 2 x 0.001 (the meaning of milli) litres or 0.002 litres. This process
is discussed further in the section on converting below.
The most commonly used measurements in commercial kitchens are mass (weight), capacity (volume), and
temperature.
Units of Length (Distance)

The basic unit of length or distance in the metric system is the metre. The most frequently used units of length
used in the Canadian food industry are the centimetre and millimetre. The units of length in the metric system are
shown in Table 3.

UNITS OF MEASUREMENT • 7
Unit Abbreviation Length (Distance)
kilometre km 1000 metres
hectometre hm 100 metres
decametre dam 10 metres
metre m 1 metre
decimetre dm 0.1 metres
centimetre cm 0.01 metres
millimetre mm 0.001 metres
Table 3: Metric units of length (distance)
Units of Mass (Weight)

The basic unit of mass or weight in the metric system is the gram. The most frequently used units of mass or
weight used in the Canadian food industry are the gram and kilogram. The units of mass in the metric system are
shown in Table 4.
Unit Abbreviation Mass (Weight)
tonne t 1000 kilograms
kilogram kg 1000 gram
hectogram hg 100 grams
decagram dag 10 grams
gram g 1 g
decigram dg 0.1 g
centigram cg 0.01 g
milligram mg 0.001 g
Table 4: Metric units of mass (weight)
Note: Certain metric terminology is not regularly used for ease of production and service. The average cook or
chef will not remember how many grams there are on a hecto-, deca-, deci-, or centigram. It is much more practical
to write and read 100 grams in a recipe than 1 hectogram.
Units of Capacity (Volume)
The basic unit of volume or capacity is the litre. The most commonly used units in cooking are the litre and the
millilitre. The units of volume in the metric system are shown in Table 5.

 BASIC KITCHEN AND FOOD SERVICE MANAGEMENT
Unit Abbreviation Volume
kilolitre kL 1000 L
hectolitre hL 100 L
decalitre daL 10 L
litre L 1L
decilitre dL 0.1 L
centilitre cL 0.01 L
millilitre mL 0.001 L
Table 5: Metric units of volume
Occasionally, you will encounter a unit of volume called cubic measurement (sometimes used to express the
volume of solids or the capacity of containers), and the units will be expressed as “cc” or cm3 (cubic centimetre).
Cubic centimetres are the same as millilitres. That is, 1 cc = 1 cm3 = 1 mL
In the metric system, 1 mL (cc) of water weighs 1 gram. We will explore this later when discussing the difference
between measuring by weight and by volume.

Kitchen Management

In large establishments the duties of Executive chef, Chef De Cuisine, Head chef or a person in charge are mainly administrative: only in small establishment would it be necessary for the chef to be engaged in handling food. The functions of the chef is to:

• §  Organize the kitchen
• §  Compile menus
• §  Order foodstuffs
• §  Show required profit
• §  Engage staff
• §  Supervise the kitchen (Particular at service time)
• §  Advise on purchase of equipment
• §  Be responsible, in many cases; whether wholly or partially, for the stores, store room and the washing up of silver, crockery, etc
• §  FSMS/HACCP

Kitchen Supervision

Certain leadership qualities are needed to enable the supervisor to carry out his or her role effectively.

These qualities include the ability to:

• §  
• Communicate
• §  Co-ordinate
• §  Motivate
• §  Initiate / inspire
• §  Goal setting
• §  Organize
• §  Motivate
• §  Meditate
• §  Make decision

Those under supervision should expect from the supervisor

RECEPI 3

Gratinated beef tenderloin on potato leek and mushroom  ragout  (4 person)

4 pieces of beef fillet (each 130 to 150 gr)

For the parsley butter:

150gr peeled parsley root

200gr butter

80gr white breadcrumbs

¼ bundle of parsley

1 lemon

Salt and pepper from the mill

For the vegetables:

300gr small potatoes

100gr leek

¼ ltr white oultry fond

0.1   ltr cream

5cl dry white wine

Pinch of beurre marie

200gr small mushrooms

40gr cold butter cubes

Salt and pepper from the mill

1       tablespoons of whipped cream

Making of the parsley butter:

Peel the parsley root and cut into small pieces, cook soft in water with lemon juice. Drain and pass through a strainer. Beat the room temperature butter in a bowl of creamy, mix with the passed parsley root, white bread and chopped parsley, season with salt and pepper. Put on a foil and make to a roll, cool until hard

Season the beef fillets with salt and pepper and fry slightly in hot oil. Fry in the oven at 190°C on each  side for two minutes until medium, remove and let stand for 2 minutes. Take the foil from the butter and cut the butter into 1 cm slices, put on the fillet and gratinate.

Making of the vegetables:

Wash and remove the skin of the potatoes and cut into 1+1/2mm slices, cook until slightly soft for 3 minutes in salt water, cook immediately. Clean the leek, dut into 3 mm rings, blanche in salt water  2 minutes, flour butter, cream and white wine to a thick sauce, add the potatoes and leek and cook about 4 minutes. Fry the cleaned mushrooms shortly sauce, season with salt and pepper. Shortly before serving mix the whipped cream into the sauce

Serving: place the vegetables in the center of the plate and on top the gratinated fillet. A red wine sauce can be served to it

Salad of lobster and scallops with vanilla and lobster sauce (4 person)

1lobster (about 800gr)

4scallops

Salad of the season like: endive, chicoree, mache, Treviso red chicoree

12 slices of each mango and avocado (cut out)

½ lime

Grape seed oil and walnut oil

Salt and white pepper from the mill

1cl olive oil to fry

For the vanilla sauce:

The core of one vanilla

2       tablespoon crème fraiche

1 teaspoon reduced orange juice

With 3 drops of lemon juice

1/3 teaspoon good balsamico vinegar

Salt

Stir everything well!

For the lobster sauce:

2       tablespoons crème fraiche

1 tablespoon thick lobster reduction

Sprinkle of raspberry vinegar, truffle fond

Salt

Sprinkle of balsamico

Stir everything well!

Put the lobster in cooking salt water and cook slightly for 9 minutes. Then chill, remove from the crust and portion. Cut every scallops Into 3 pieces and season with salt and pepper and when everything else is on the plate, fry the scallops shortly in olive oil.

Marinate the salads with oil, lime and salt and place nicely on the plate middle around that 3 slices of avocado and mango each and in between the 2 sauces. Lastly put the warm lobster and scallops and serve

Saltimbocca of lamb loin served with eggplants and sage jus (4 persons)

2kg         lamb bone and nerves

200gr    onion

100gr    carrot

50gr       Celery stick

1             tomato puree

0.2 ltr    dry red wine

1             pepper white ground

1             small bay leaf

1             dry twig thyme

1             dry twig rosemary

1+1/2 litr             meat fond

1                 starch

salt and pepper from the mill

2cl          marsala

1                 sprinkle of balsamico vinegar

30gr       butter

½            garlic

8             small lamb cottlets at 80gr each

Salt and pepper from the mill

8             nice sage leaves

8             thin slicesof lamb or parma ham

20gr       butter fat

Garnish:

½            teaspoon sage julienne

1                 tablespoon tomato julienne

Chop lamb bone and fry with the nerves in a big casserole, remove the fat, clean and cut the vegetables and mix with the bones and tomato puree. Roast strong. Add little red wine and reduce until thick. Add some red wine and reduce agaian, add the rest of the red wine , seasonings and herbs, reduce. Add the meat fond and water intil the bones are covered, cook 60 minutes . pass through a cloth and reduce the fond to 0.1 ltr before serving thicken with starch,  season with salt, pepper marsala, baslamico vinegar, mix the butter with the pressed garlic and salt and pepper. Turn and cover with a sage leaf and ham, fry from the ham side in hot butter fat until crisp, turn and put into the oven at 220°C for 2-3 minutes pinkish. Cover with alumni. Foil and let stand in the opened oven for a few minutes

Serve: add the tomato and sage julienne to the sauce, place saltimbocca on heated plates pour over the sauce. Serve with paprika cakes

Piccata of sweet bread with green asparagus and truffle jus (4 persons)

400gr     sweet bread

1             sprinkle vinegar

1             peeled onion

1             bay leaf and 2 cloves stick into it

1             fresh twig thyme

1             table spoon salt

               Pepper from the mill

1-2         tablespoons flour

20gr       black truffle from the can (grated)

20           sticks green asparagus

               Sugar

150gr     cream fraiche

30gr       cold butter cubes

¼            lemon

Sauce:

0.2         marchand de vin sauce

4cl          truffle fond from the can

1             pinch starch

Garnish:

10gr       butter

12           nice thin truffle slices

Water the sweetbread, remove the skin and veins and blood. Boil 1 ltr of water with vinegar, onion, thyme and salt, add the sweetbread and cook 10 minutes. Remove from the heat, leave the sweetbread in the hot stock another 5 minutes, then remove and cut in 8 equal slices, season with salt and pepper, turn in flour and fry for 2 minutes in 10gr of the butter. Drain on kitchen paper. Stir the egg with truffle grated and turn the warm sweetbread in it. Shortly before serving fry again in the rest of the butter for 1 minute on each side. Peel the asparagus, cut off the hard ends and boil in water with salt and sugar for 8 minutes. Remove from the water and reduce the water. Add the crème fraiche and reduce to 0.1 ltr, stir under it the cold butter, season with salt and lemon juice. Cut off the tips of the asparagus 4cm and the rest into 1cm long pieces and add to the sauce. Reduce the marchand de vin and the truffle fond to 0.1 ltr and add the starch to make creamy.

Serving: fry the asparagus tip in butter and portion on 4 plates. Add the in sauce in the middle of the plate, on top the sweetbread and garnish with the heated truffle slices. Pour sauce on top.

Brown veal fond

1.5kg     veal bones

1-2         tablespoon oil

150gr     onions

60gr       carrots

40gr       celery

40gr       tomato puree

0.2ltr     dry white wine

2+1/2ltr               water

½            bay leaf

10           black pepper corns

1-2         cloves

1             dry leaf thyme

½            garlic

Chop the bones into small pieces and fry in oil, remove the fat and add the cleaned cut vegetables, roast, add the tomato puree, slowly add the wine and water, reducing each time, that will give the fond a nice clear colour. After reducing, add water until the bones are covered, boil, and skim, add the seasoning and herbs and let simmer in the open pot for 2+1/2 hours. If necessary skim from time to times. Pass through a strainer or cloth and remove the fat

Lamb fond

1.5-2kg lamb bones

2-3         tablespoons oil

150gr     small onions

60gr       carrots

50gr       celery

50gr       tomato puree

0.2ltr     red wine

3ltr         water

1             bay leaf

1-2         cloves

10           black pepper corns

4             pinenut seeds

1             dry twig thyme

1             dry twig rosemary

1             garlic

Chop the bones and fry on both sides in the oil. Add the cleaned and cut vegetables and roast, remove the fat and mix the tomato puree to the vegetables and bones. Roast slowly and mix the wine and 0.5 ltr water, reduce everytime before adding new, it will give the fond a nice clear color. After reducing add the rest of the water until the bones are covered, boil and skim. Add the spices and simmer in the oven or on the stove, in the opened pot for 2 and ½ hours. Pass through a very fine sieve or cloth, remove the fat – either while still hot with kitchen paper or after cooling

Fish fond

750gr     fish bones

80gr       celery sticks

½            stick of leek only the white part

5             shallots or 3 onions

20gr       butter

4             stems of fresh parsley

6             white pepper corn

1             dry twig of thyme

1             clove

1             fresh twig estragon

1             bay leaf

¼            dry white wine

1ltr         water

Cut the fish bones into pieces and clean with cold water until the water remains clean wash the celery, leek and cut into pieces cubes, peel the shallots and cut into fourth. Fry the shallots shortly in butter, add the fish bones and rest of the vegetables and parsley, season with ground white pepper, thyme, estragon and bay leaf and add the wine and water. Simmer in the open for 15 minutes, if necessary skim and pass through a cloth

(vin blanc) fish white wine sauce

1/2 ltr    fish fond

0.2ltr     dry white wine

1             tablespoon flour butter

150gr     cream

100gr     crème fraiche

½            lemon

               Salt

Boil the fish fond with the wine and the flour butter slowly and reduce to the half. Add the cream and crème fraiche and reduce to the third. Season with salt and pepper

Champagne sauce

Reduce 12cl champagne strongly, add 0.2 ltr of the white wine sauce and reduce to 0.15 ltr. Mix 20 gr of gold butter cubes into the sauce, maybe season again, add shortly before serving some champagne and 1 tablespoon of whipped cream

Vinaigrette – salad sauce

2             shalllots

0.1ltr     consommé or fish fond

4             tablespoons walnut oil

4             tablespoons grapeseed oil

2             tablespoons sherry or lemon vinegar

2             tablespoons sherry

½            tablespoon difon mustard

               Salt and pepper from the mill

               Sugar

Peel the shallots and cut into the small cubes, blanch for 30 seconds. Cool and drain well. Mix with the rest of the ingredients and season.

Remark: the vinaigrette can be kept in a closed container for 5 days in the fridge

Herb vinaigrette

Add 2 tablespoons of herbs such as chive, parsley, estragon and chevil

Brown poultry fond

1.5kg     poultry bones

2             tablespoons oil

150gr     onion

60gr       carrots

40gr       celery

40gr       tomato puree

0.2ltr     dry white wine or red wine

2ltr         water

¼            bay leaf

10           black pepper corns

1             clove

1             small dry twig thyme

Chop the poultry bones into pieces and fry in hot oil (you can fry the bones in the oven without oil as well). Add the cleaned and cut vegetable and roast strongly. Add the tomato puree, roast shortly and add the wine. Reduce and add the water, boil, add the spices and simmer in the open pot for two hours. Pass through a strainer and remove the fat.

Praline of chicken liver on gelee of champagne

8 people

250g      chicken liver

2             eggs

250g      clarified butter

2cl          red port wine

2cl          cognac

1             top of knife rock salt

               Salt

               Pepper

100g      bacon thinly sliced (1/2 L terrine)

Gelee

2             leaves gelatin

200ml    champagne rose

1.      remove fiele and nerves from liver

2.      mix liver with eggs through blender

3.      put through sieve

4.      mix again and add slowly hot clarified butter

5.      put in a bowl and add port, cognac, pepper, salt

6.      put bacon in terrine bowl

7.      put appareil in terrine

8.      close with bacon

9.      put bay leaves and thyme on top

10.   wrap with oil foil

11.   poach in bain marie for 50 minutes, water 70°C. oven 170°C

12.   cool down for minimum 4 hours wrapped in glad wrap

Oysters in jelly with mousse and caviar in a glass

Ingredients for mousse:

12           oysters

1             teaspoon chopped shallot

1/4ltr     fish white wine sauce

4cl          dry white wine

1             twig of thyme

1             twig of estragon

2cl          sherry

120gr     whipped cream

¼            lime

4             leaves of gelatin

               Salt and pepper from the mill

For the fish jelly:

4dl          clear fish fond

½            teaspoon good curry

100gr     mirepoix

50gr       each of apple and pineapple

100gr     fish parure

1             egg white

3             leaves of gelatin

               Salt

               Sprinkle of estragon vinegar

60gr       beluga caviar

Making of the mousse

Remove the oysters from the shell, collect the oyster water and clean the oysters. Put the nicest each in a glass, cover up with fish jelly and cool. Simmer the shallots in hot butter, add the oyster water and reduce. Add the fish sauce and herbs and reduce simmering for 5 minutes. Pass through a cotton cloth into a mixer, add the rest of the oysters and make a fine puree. Pass back into a bowl.

Add the cold soaked gelatin into the warm mousse and season with sherry, lime, salt and pepper. Cool the mousse until it slightly turns firm. Now stir the strongly whipped cream under the mousse, if necessary season again, and quickly cover the oysters in the jelly, cool until firm. Add the caviar to 8 tablespoons of jelly and stir carefully, pass over the mousse in the glass and cool

Fish jelly

Mince the fish puree, mirepoix, apple, pineapple, egg white and the curry in the mincer. Add to the fish fond in a pot, stir everything properly and simmer to clear the soup for 10 minutes, then pass through a cloth and add the cold soaked gelatin, season strongly and after cooling add a sprinkle of estragon vinegar

Marinated beef fillet with summer truffle

240gr     beef fillet, trimmed

               Salt and pepper from the mill

80gr       truffle, cleaned and peeled

40gr       parmesan cheese

30gr       pimentos

12           chervil leaves

For the sauce:

30gr       pinenuts, roasted in butter

4cl          consommé

3cl          olive oil

2cl          walnut oil

1cl          sherry vinegar

               Salt and pepper from the mill

Wrap carefully the trimmed beef fillet into the foil and freeze for 3 hours. Cut it with the slicing machine into the thin slices and present on cold plate. For the sauce, chop the pimentos and stir with the rest of the ingredients. Season the sauce and sprinkle it over the beef. Spread the parmesan cheese and pimentos and finally slice the truffle over it and garnish with chervil

Chilled soup of musklemon served with (live) yabbies’ and crab meat

12           live yabbies’

150g      crab meat

500gr     carpaces of lobster, spiny lobster or langostinos

30gr       butter

50gr       shallot

30gr       carrot

20gr       English celery

2cl          Armagnac

1             tablespoon tomato puree

5cl          white port

0.1ltr     sancerre white wine

0.2ltr     fish fond

1/3         teaspoon white pepper, ground

5gr         fennel

0.2ltr     crème double

               Salt

               Cayenne pepper

2             medium sized cavaillon melons

               Fresh mint

Cook the live yabbies’ in salt water, and poach for minutes. Cool in ice water and take off the shell. Grind the shell and roast in butter with the shallots, carrots and celery. Flame with Armagnac, add the tomato puree and roast. Add the port and sancerre and fill up with fish fond, add pepper and fennel and simmer 15 minutes. Pass through a cloth and add the crème double, reduce to 0.2 ltr and season with salt and cayenne.

Clean the melons with a moist cloth, cut into half and remove the pits with a spoon. Remove the melon meat, use 1/3 for the garnish and puree the rest and pass. When the lobster soup is cooled, eventually remove the fat, mix with the melon puree and season again.

Serve the melon halves on crushed ice, put in the melon pieces and meat of lobster and pour over it the soup and decorate with fine slices of mint

Tomato essence

500gr     ripe tomato, or peeled from the can

1             small carrot

2             shallots

½            garlic

¼            celery stick

40gr       butter

3             tablespoons tomato puree

3/4ltr meat stock (consommé)

1             meary tomato

2             egg yolk

1/2cup  ice cubes

2-3         parsley sticks

               Salt and pepper from the mill

1             pinch of salt

2cl          gin

Wash the tomatoes and cut into fourth. Skin carrots, peel shallot and garlic, wash celery and cut everything into small pieces. Heat the butter in a saucepan and fry the vegetables. Add the fond and simmer 15-20 minutes, let cool.

Pour boiling water over the meaty tomato and peel, cut into half and remove pits, cut the meat into fine slices. Mix the egg whites with the ice cubes, tomato puree and parsley sticks and mix with cooled soup, bring to boiling while stirring. Season with salt, pepper, sugar and gin, pass through a cloth with strainer and heat once more

Fillet of pearl perch with seafood soufflé,avocados and curry sauce

4             pearl perch fillets about each 100 gr

1dl          fish fond

4             scampi tail

50gr       scallops

½            small mango

½            small avocado

3             tablespoons lobster farce

1             tablespoon whipped cream

½            estragon leaves

½            lemon

               Salt and pepper

Curry sauce

50gr       carrots, celery and leek

2             shallots

2             parsley stems

1             sweet apple

2             slices of pineapple

20gr       butter

1             tablespoon good curry powder

½            tablespoon flour

1/2ltr     fish fond

0.1ltr     white wine

1.5dl      cream

30gr       cold butter cubes

2cl          white port wine

               Salt

½            lemon

1             tablespoon whipped cream

Remove the scampi meat from the shells, cut into small cubes and season with cream and pepper. Heat a little olive oil in a pan add the scampi meat, stir shortly, drain on a cloth and cool. The meat will be colorful and have aroma. Cut the mussels into cubes and season. Peel the mango and avocado and cut into cubes. Stir the lobster farce with the cream and estragon, add the scampi and mussels and season. Season the pearl perch with salt and lemon and cover with farce. Butter a sauteuse, place the fillets and fill up with warm fish fond. Poach in the oven at 210C for 10 minutes with color

Making of the curry sauce:

Clean and cut the carrots, celery and leek into small pieces. Peel the shallots and cut into cubes. Wash the parsley stems and dry. Cut the apple and pineapple into pieces. Fry everything together in butter, add curry and flour and fry for 2 minutes. Fill up with fish fond and white wine and cook for 10 minutes. Pass through a fine cloth and return to the stove, reduce to 0.15 ltr, add the cream and reduce to wanted consistence. Shortly before serving add the butter cubes whilst heating and season with port, salt and lemon juice and add the whipped cream

Serving: serve the in butter heated rice and cherry tomato and the cooked leek on a heated plate, add the curry sauce, and place the pearl perch fillets with the seafood souflee

Fillet of mapper in herb crust a silverbeet cream sauce and red wine shallot sauce

1             mapper about 1.5kg

100gr     silverbeet without stems

0.2ltr     cream

0.1ltr     dry white wine

2             tablespoons crème fraiche

80gr       cold butter cubes

1             teaspoon beurre marie

1             twig of each thyme, basilic and parsley

3ps         toast without crust

½            lemon

For the red wine shallots:

2             tablespoons chopped shallots

0.2ltr     dry, strong red wine

4cl          red port wine

1             pinch of flour starch

1             sprinkle of balsamico vinegar

               Salt and pepper

Fillet the mapper, remove the skin and cut into portions. Wash the fish bones and cook a fond with the white vegetables and white wine for about 20 minutes, then pass and cook it with the beurre marie to 0.15ltr. add the cream and crème fraiche and reduce again to the proper consistence, season with salt and lemon and pass. Blanch the washed silverbeet shortly, cool in ice water, wring properly and chop. Mince the toast and the herbs together to grain. Butter a plate, place the seasoned fish pieces, dip the buttered fish side into the bread mix and place with this side up on the plate. Drip creamy butter onto the bread mix, add a bit of white wine and cook under the salamander for 3 minutes. Glaze the shallots in butter, add the red and port wine and reduce to 8cl. Thicken with starch and season with balsamico, salt and pepper.

fillet of kingfish with vegetable on saffron butter sauce

2gr         kingfish

60gr       fillet (end cuts)

4cl          cream

2             tablespoons of each thinly sliced

               Celery and leek rhombs

6             leaves of coriander

Fennel saffron fond

1/4lre    fish fond

1dl          dry white wine

50gr       cold butter cubes

1             tablespoon tomato cubes

1cl          pernod

½            lemon

               Salt and pepper

Saffron fond

Cut the fennel with the meat slicer to about 1+1/2mm thick slices and fry them shortly in butter add the white wine and fish fond and cook until slightly soft. Pass the fond and reduce with saffron so about 8 tablespoons, take off the heat and stir the butter cubes into the sauce. Season with salt, lemon, pernod and add the tomato puree

Kingfish fillets

Cut the fish into cubes, season with salt and pepper, add the cream and freeze slightly. Then mince to a puree in the mixer, season with salt and pepper.

Season the fillets with salt and lemon and cover one side 3mm with the farce, cover with the vegetable rhombs and coriander and fry thins side down not too hot for 2 minutes. Turn and fry other side, drain with a kitchen cloth.

Serve: place the hot fennel on the plate middle, cover with sauce and add the fish fillets

Atlantic salmon fillet in pasta dough with cucumber basil sauce

320g      nice red salmon fillet

80g        sander (jack salmon)

½            egg white

20g        fresh herbs – parsley, dill and chervil

60ml      cream

               Lemon

               Salt

200g      pasta dough

Procedure

1                 Cut the sander in small cubes

2                 Mix with egg white

3                 Put in the fridge to be very cold

4                 Put in robot coupe to make a farce with herbs and cream

5                 Put lemon and salt to taste

6                 Put through sieve

7                 Cut salmon fillet into 4 slices

8                 Put salt and lemon on it to taste, brush the salmon fillet with farce

9                 Make pasta dough

10              When turning pasta dough put 4 leaves of basil through it/flat it, brush with egg yolks, put piece of filet between two sheets of dough, the one with basil on the top

11              Cut as a big round ravioli

12              Poach in boiling lightly salted water for 3 minutes

cucumber basil sauce

1/2l        fish stock

100ml    dry white wine  

100ml    crème fraiche

50g        cucumber julienne

1             small bunch of basil

2cl          sherry

50g        very cold butter cubes

               Lemon

               Salt

Procedure

1                 Reduce fish stock and wine to 100ml

2                 Add cream and reduce again

3                 Put through blender sauce, 1 tablespoon of cucumber cubes and basil stalks

4                 Put through sieve

5                 Boil again

6                 Add butter with whisk

7                 Saute cucumber julienne in butter

8                 Add sauce to it

9                 Put salt and lemon to taste

Breast of barbarie duck on spice sauce served with corn fritters and vegetable flan

For the marinade

1             tablespoon honey

¼            garlic

5             pepper, pimento and juniper berry

10           needle fresh rosemary

1             twig thyme

150gr     olive oil

10gr       butaris

               Salt

For the friands sauce:

3dl          strong duck fond

50gr       friands for cooking

6cl          red wine

2cl          cognac

40gr       cold butter cubes

4cl          fresh blood

               Salt and pepper

For the puree of green peas:

150gr     sugar peas

60gr       cold butter cubes

               Salt

               Sugar

Making of the duck:

Mix all ingredients for the marinade, put the duck breasts in a bowl and pour over the marinade, keep in the refrigerator for 2-4 days. Before frying scrape off the seasonings, salt lightly and fry in hot clear butter mostly on the skinside dark brown and cross

Making of the sauce:

Cut friands into pieces and reduce to half with the duck fond and red wine. Mix strongly in a mixer, pass through a fine strainer and season with cognac. Before serving mix the butter to the sauce and thicken with the blook. Season with salt and pepper

Vegetable flan

8             young carrots

150gr     cauliflower buds

80gr       romanesco or broccoli buds

1dl          cream

2             eggs

20gr       butter

               Salt and pepper from the mill

Cut 100 gr of cauliflower into bits and stir in butter, add the cream and cool until soft. Add with the egg in a mixer and puree, season with salt and pepper. Cook rest of the cauliflower, carrots and broccoli until slightly soft. Butter cold forms and fill with the vegetable, cover with the puree, put into a casserole with a handle, fill half with boiling water and poach in the oven at 180C for 15 minutes

Corn fritters

60gr       corn flakes

120gr     sugarcorn from the can

1             egg

4cl          corn fond from the can

               Salt

               Sugar

50gr       butter fat

Crumble up the corn flakes, chop the corn fine, stir the egg in a bowl, add corn flakes, corn chopped, corn and corn water. Stir and season with salt and sugar. Cool for 30 minutes, fry tablespoons full of mousse to little cakes in hot oil, flatten and fry on both sides golden brown. Drain on kitchen paper.