We had 4,5 hours to spare and realised 5 spoons. There was a lot more food in store to prepare, but the time ran out. That shows, that a time of 50 - 60 minutes is necessary to finish one dish. It has to look fancy on the spoon and the taste has to be spot on.
We prepared 3 spoons of each dish, about 40 g each. After 5 spoons all of us felt stuffed.
The first one was salmon with a sail of crunchy salmon skin, a piece of green asparagus, a fried potato slice, a bit of lemon and a little of a wine and broth reduction with a dollop of creme.
I brought some spice back from Japan. Yuzu Chili Pepper.
The skin of the salmon was packed into the oven under the grill at 175 C for 6 min. The shallow fried in oil on both sides. Seasoned with salt.
The temperature of the oven was dropped down to 80 C and the slices of salmon with yuzu chili pepper and dark sesame oil sat on a tray in the oven for 8 min.
Flaky and moist fish!
The second spoon made with seared scallops. A sweet soy sauce base was served with it. A bacon sail and a concasse of carrot, leek, celeriac. A leaf of dark raddish sprout was the last piece on the spoon.
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