mymuybueno Academy of Culinary Arts

Welcome to the course

Pickled Mackerel, served with Black and White Glazed Potato, Fermented White Asparagus & N25 Caviar

Ingredients & Equipment

Module 1: Intro - Pickled Mackerel, served with Black and White Glazed Potato, Fermented White Asparagus & N25 Caviar

Module 2: Fermented White Asparagus

Module 3: Parsley Oil

Module 4: Vinegar Fluid Gel

Module 5: Mussel Stock

Module 6: Fermented White Asparagus & Mussel Sauce

Module 7: Pickled Mackerel Fillets

Module 8: Whole New Potatoes

Module 9: Melon Ball Potatoes

Module 10: Thyme Stock

Module 11: White Thyme Gel

Module 12: Black Thyme Gel

Module 13: Mackerel Portioning & Blow Torching

Module 14: Plating

Pan Roasted Sea Bass, served with a Lovage & Parsley Porridge & a Fermented Mushroom Espuma

Ingredients & Equipment

Module 1: Intro - Pan Roasted Sea Bass, served with a Lovage & Parsley Porridge & a Fermented Mushroom Espuma

Module 2: Sea Bass

Module 3: Caramelised Garlic Purée

Module 4: Parsley & Lovage Powder

Module 5: Parsley Butter

Module 6: Fermented Mushroom Espuma

Module 7: Fermented Mushroom Powder

Module 8: Shave Fennel

Module 9: Spelt & Parsley Porride

Module 10: Parsley Oil

Module 11: Cooking the Sea Bass

Module 12: Plating

Kombo Poached Turbot, served with Dashi & Roe Emulsion & Sea Buckthorn

Ingredients & Equipment

Module 1: Intro - Kombo Poached Turbot, served with Dashi & Roe Emulsion & Sea Buckthorn

Module 2: Brining the Turbot

Module 3: Rolled Turbot

Module 4: Dashi Emulsion

Module 5: Seabuckthorn Oil

Module 6: Seabuckthorn Gel

Module 7: Pre-plating the Turbot & Sauce

Module 8: Plating

Liquid Nitrogen MSDS