Day 36 - Salmon

Today we got to fabricate a salmon. These guys have a ton of meat on them. We only used a small portion and saved the rest for other dishes down the road. First up was Grilled Salmon Cakes with a Whole Grain Mustard Emulsion and Frisee Salad.

Chef Reyes said it was very tasty. Then came Grilled Salmon with Maitre d'Hotel Butter, Minty Peas and Mashed White Rose Potatoes and Sunchokes. Sunchokes are another root that can be peeled and boiled like a potato and combined with the White Rose Potatoes to add another dimension to the dish.

The potatoes and sunchokes came out great but I left them in a Bain Marie (a metal bowl left in a pan of water over a low flame) to keep them warm while I was preparing the salmon. Unfortunately the flame wasn't low enough and they got singed. I tried to present the better looking portion of the sunchoke potatoes but Chef Brown could tell by taste that they had burned. He thought everything else including the plating was great.