Commencing Saturday night, drunk af after a long week picture dump..
Got some cool shit for yall
>come into work tuesday, see a huge box with a fin sticking out of it
>boss tells me he has a special project for me to get on right away
>has me pull the fish out of the box and get it set up on a table
>it's a 70 lb halibut
>i'm a flyover native from cleveland, so i have no idea what to do with a fish like this
>tells me i have to filet it and that it was $900 so i better not fuck it up
>shows me how to do one filet
>i do the next, fuck it up a little bit
>flip it over, fuck it up a little bit less
>third filet went well and it was a clean separation from the ribcage
feels good, man
>pan seared halibut
>rosemary/sage house cured lamb ham
>sliced tiny ass turnips
>lamb fat and stinging nettle dust
>the green shit in the middle is an herb/halibut stock "nage"
my new staysh..i'm working hot side now while the chef works cold side/desserts and also expos/runs food.
fuck working cold side, it's so much more fun to actually cook. i make tons of mistakes still, and the chef rides my ass hard af (i have a lot of experience working hot lines at various places, but this dude is a perfectionist and doesn't let anything slide), but i'm getting so much better and learning so much.
just wanted to say thanks to /ck/ because some of you fags helped me decide to take this job when i was unsure of it
like 35-40 lbs of salmon roe some dude just kinda handed off to us..
>be working last night on my new station, busiest friday ever.. getting raped with tasting menu pickups (i had to pick up/plate both the 3rd and 4th courses for the 5 course tastings on my side), and this dude just steps into the kitchen holding a bag and is like "hey, are you guys interested in taking these off my hands?"
>i have no idea what he wants and tell him to talk to the chef who was in the dining room running food at the time
>chef comes back into the kitchen like five minutes later and says "dude, that guy just sold me 40 lbs of salmon roe.."
>i ask why the fuck he would buy 40 lbs of salmon roe
>he goes "well, the guy was just like hey man, buy whatever you want, and i'll just give you the rest and come back and pick the money up later"
>tfw way too much fish eggs
>brined in salt/sugar and rice vinegar
>smoked for like 8-10 hours
Ok, why the hell is that fish so high priced. I have to say I'm from a fishing village in Europe, with the biggest fish processing capacity of the whole of western Europe, but still, 900 fucking dollars for a halibut the size of a small tuna?! That fucking fish can grow up to 2,5 meters! It's ridiculous. We can get that shit for free here from our neighbors, and even if we were to get it at a store, it would be priced around 20 euro's a kilo, so that halibut there would cost a maximum of 200 to 300 dollars. God bless America and it's overpriced fish. I bet it wasn't even fresh. To see if it's fresh, look at the eyes, if they're nice and shiny, they're fresh, if they're muddy and mat, it's old fish. I feel sorry for your boss, he just lost around 600 dollars on that fish. Halibut tastes nice though. How are you going to prepare it? I would probably put it in the oven or grill it.
>pic related, it's one of the fish processing facilities in my village
>i'm a flyover native from cleveland, so i have no idea what to do with a fish like this
Cleveland is on the shore of the largest Great Lake. That's like saying, "I'm from Maine so I don't know a thing about lobster."
amuse bouche (goes out before first course) for tastings
>truffle oil custard
>brunoised local raisin/nut bread
thet hing that cuts the eggs like that is pretty dope..
i believe it was $12/lb.. according to my calculations, it'd be $636.30 USD at your prices.
i live in the pacific northwest of the states, and i know it was caught off the coast of oregon. the fish is out of season, but what you said is also what my old chef said to me when i told him what we paid. he said we paid waaayy too much.
cleveland is on the shore of lake erie, which is (i think) the smallest lake overall, and i'm positive it's the most shallow. lake erie offers perch fishing, which is dope because you're allowed to catch something like 50 fish and you use a lure with 4 hooks on it and can sometimes reel in 4 fish at a time, and also walleye which are more of a sport fish.
we don't have shit like halibut and other fish over 20 lbs
halibut from tonight's tasting
>pan seared to med rare
>brunoised mire poix, tossed into hot pan with a little oil
>toss in two pats of butter
>once sweated, throw in julienned red pepper, linguisa sausage, roasted baby parsnips, butter beans, roasted lobster mushroom, parsley/sage
>couple spoons of halibut stock, season with salt
>once hot, kill heat and incorporate creme fraiche and sherry vinegar (we did beurre blanch friday but this way is better)
>plate and garnish with celery micro greens, herb oil, and some lemon gel
frozen chicken carcasses for stock.. the classic french clawhammer technique was applied to break them up
main course of the tasting.. sorry, i know that i was on kind of a sauce circle kick tn but i was just trying to not fall behind and couldn't really conceptualize new ways to plate so i relied on what i know works
>sous vide duck breast, slow-seared fat cap down til the outside of the fat cap has a nice crust while the inside is rendered
>roasted quince (roasted with honey, white wine, star anise, and cinnamon)
>some of the roasted quince further cooked down with rose wine/champagne vinegar/sugar until it's a paste
>paste is combined with chicken stock and honey, then reduced to a loose syrup
>after duck rests, throw it in a pan with quince reduction and some butter, throw in oven and let it reduce/emulsify
>pull it out, let it rest again
>plate mascarpone/parsnip puree
>cut duck and place the pieces on a paper towel to absorb excess juices
>plate duck, spoon quince redux over duck, place the roasted quince pieces on the duck, then fried shallots, then a tiny bit of bleu cheese, then micro pea shoots
>finish with grated marcona almond and some huckleberry/anise salt (salt put in a spice grinder with star anise and dehydrated huckleberries)
shit is delicious
I loved doing shit like this when I worked in restaurants.
Tuna was my favorite, a sharp knife cutting through that meat felt so smooth & the skin like leather. Really feels nice to work with high grade ingredients
>foie-gras butter profiteroles
>vanilla/bourbon/huckleberry ice cream
>foie gras cake batter (cured foie cubes, spun in a food processor with added cream/sugar and cake batter flavoring)
>huckleberries reduced in a vanilla/bourbon simple syrup
that's all i got for this week bros.. hope you enjoyed
there's a pizza hut literally half a block away from our restaurant.. you can get an xl pie for like $20 and it'll be enough food to last you two days
or you can pay $55 and eat 5 courses of well thought out/prepared shit. i gues it just depends what you want out of an eating experience; people def leave full from 5 courses though
wood cutting boards are fine as long as you don't put raw meat/seafood on them.. i use a separate plastic cutting board to cut proteins up on. raw fish goes on a metal skillet to be seasoned before being cooked..
the wood board is pretty much just for vegetables/fruit and cooked things/plating
right.. and not letting any of that animal's sacrifice go to waste; using every part of that creature's physical self is really important if you're going to use animals that have been killed for food.
that's why i get so mad at myself if i fuck up a butchering/seafood processing project.
maybe spend less time on reddit to be honest family
I know that halibut feel so well, anon. im tournant but my main station's broiler, which means I have to keep all my knives obnoxiously sharp all the time, and they all usually dull up pretty fast because butchering and de boning and slicing shit on a busy weekend does that to knives.
The worst is when we get a halibut in to fabricate, filet and portion and I haven't sharpened my knives yet so my paranoid ass spends 10 years on a stone and steel so I don't fuck shit up too bad
Here's our latest halibut dish (fucking warped pans fucked up my sear)
Sorano beans and bean purée, grilled raddichio seasoned w anchovy vin, balsamic, evoo
Kinda simple but it tastes so on point desu senpai
it autocorrects "senpai", lol..
dude i was literally faking like i knew what i was doing.. my first filet looked like i cut it with a dead rat's spine instead of a knife
for the other ones, i used a scimitar to make a slit from the front to the back down the lateral line, and then a boning knife to separate the meat a little at a time til i could just slide the knife across the ribs to separate the meat completely
dat dish sounds good tho.. beautiful sear on thgat fish
Yeah I totally sperged out thinking my phone just assumed I was a weaboo
Working with the really fuckin big fish is tough as shit. The only reason my first time fabricating one didn't look horrific was because i was such a little bitch about it, took me for-fucking-ever to get it done. Got hella yelled at by the chef. Still doesn't beat the time it took me an hour to clean/portion our dry aged ribeyes
AHhh word dude thanks for the compliment but that's definitely not my best sear (totally had to refire because it was for a photoshoot and chef would prob have an aneurysm over the uneven sear haha)
Tasted bretty dope still tho. Basting shit in butter and herbs can probably make anything taste magical.
This looks pretty af m9, I wish we have more of a shit about the presentation of our amuse, yours is fuckin nice. what kind of truffle oil do you guys use? None of that petroleum fake truffle mierda yeah?
Basically love literally all the plates you're posting. Do you guys have any stars? I'd ask for your restaurants name but I wouldn't give out the name of the place I work at and I don't expect others to whip out that shit either haha
m8 that piece of fish is cooked fantastically.. don't play like it isn't.
i'm glad you like what we're doing. the chef is such a prodigy, he's 26 (same as me) and he literally operates on another plane of culinary existence. every day he's doing something new..
the amuse has been a huge hit, people love it. we use trufle oil from this olive oil place down the street; we literally never use the stuff but it is delicious in the amuse.
we just opened up the restaurant at the beginning of september, so no stars or anything.. we're shooting for a james beard award and a best new restaurant in the city
no shit.. during service, the only things i need to do are sear the fat cap, rest it, make the pan sauce, and plate/put all the extra shit on.
imagine doing that 40x, and people yelling about how they need the plates faster