White cheese with Herbs

Cream cheese 100g
Milk 80g
Chicken stock or another one 100g
4 gelatin leaves, soaked in cold water 8g
Whipping cream 160g
Chervil 1TS
Chive 1TS
Salt, pepper, nutmeg
Vinaigrette 100ml
1 smoked duck breast
Mushroom 100g

1. Melt the cream cheese with cold milk. (The texture of the cheese should be soft.)
2. Put the softened gelatin leaves in the boiled chicken stock.
3. Mix well the softened cheese, warmed stock and finally whipping cream. Put them in the preferred mould and leave it in the refigerator for 2hours.
4. Slice the smoked duck breast and cut mushrooms into long strips.
5. Arrange the smoked duck breast, mushrooms, herbs and vinaigrette un the plate.
6. Garnish with endives and tomatoes for the decoration.

출처: cordonbleu, executive chef's recipe

Salmon with Macaroni

6 salmons, about 200g each
Macaroni 300g
Onion 50g
Cream 1 Tablespoon
Chicken stock about 500ml
30 cherry tomatoes, peeled(optional)


Source:
Onion 50g
Celery 50g
Parsley 100g
Chicken stock 100ml
Butter 200g

<Preparation>

1. Cut salmons into even pieces, each weighting about 200g and season with salt and pepper.
2. Cook the salmoon with olive oil in a very hot frying pan for a few seconds.
3. Steam the salmon for about 5 to 10 minutes.
4. Add olive oil in a large pot and cook chopped onions without coloration.
5. Put the macaroni and cook over a low heat for a few minutes.
6. Pour the warm and salted chicken stock little by little stirring with a spatula continually.
7. Cook until the chicken stock is boiled away and the macaroni should be well-cooked. (It will take about 15 minutes.)
8. At the last moment, add the cream.

For the sauce:
1. Slice the celery and the onion into very fine strips.
2. Add the butter and cook it without coloration.
3. Add the chicken stock. Cook for 5 minutes and add the herb and the solid butter
4. Sprinkle salt and pepper.
5. Arrange them in the soup plate and garnish the peeled cherry tomatoes, if you like

Orange mousse and coconut milk

Ingreidients
serves8
125 g orange juice
3 egg yolks
30 g sugar
orange peel
2 gelatin leaves
Cointreau or Grand Mamier: to taste
180 g whipped cream

Sauce
300 ml milk
60 g honey
20 g grated coconut
1 valilla bean
Garnish
7 oranges

Preparation

1. Soak the gelatin in cool water.
2. Boil the orange juice.
3. Mix the sugar and egg yolks and then pour into the orange juice.
4. Add the drained gelatin.
5. Cook it over low heat for 5 minutes and let the filling cool.
6. Add the whipped cream carefully and the Cointreau When the filling is almost cool.
7. Fill in the round mould and let it cool for one hour.
8. Place orange segments on top.

For the sauce:
Mix all the sauce ingredients together. Boil it
until it is reduced by half.
Let it cool. Serve it in a cool dish surrounded by the sauce.
Deconate with mint.

Salmon galette With Balsamic vinegar

Ingredients:
(Serves 6)
Salmon 160 g per person
Galotto
90 g buttor
100g flour
6 g salt
1 g egg
50 g starch
15 g water
Garnituro
1 red pepper
1 yellow pepper
2 leeks
100 ml olivo oil
2 tomatoes
Sauce
50 ml balsamic vinegar

Preparation:
1. Mix all the ingredients together For the galette.
2. Let it sit for two hours.
3. Flatten the dough thinly and make a hole in it with a fork.
4. Bake it at 180 degrees Celsius until it is colored.
5. Peel the gamishes. cut them thinly and then cook with olive oil.
6. Season with salt and pepper. Let the gamishes crisp.
7. Please the cool garnishes on the galette and then the thinly sliced salmon
8. Season with salt and peper.
Gently bake it in the oven at 150 degrees celsius for about 10 minutes.
9. Pour a mixture of olive oil and balsamic vinegar on top.
10. Decorate it with some chives.

Poached eggs wiht vegetables, curry mayonnaise sauce

(serves 6):

6 eggs
200 milliliters mayonnaise
100 grams carrots
100 grams green beans
100 grams radishes
100 grams broccoli
18 cherry tomatoes
10 grams curry powder
salt and pepper
vinegar

Preparation
	1. Poach the eggs for about three to four minutes in boiling water with vinegar. 2. When cooked. remove carefully. 3. Cook the broccoli in boiling water with a pinch of salt, then drain and puree in a blender. Season with salt and pepper. 4. Add some mayonnaise to the puree and mix together. 5. Cut the vegetables into small cubes and cook in boiling salted water. 6. Drain. add some mayonnaise to the vegetables and mix together 7. Combine the rest of the mayonnaise with curry powder to make curry mayonnaise sauce. 8. Put the vegetables into a ring mold. 9. Make quenelles by forming the broccoli puree into oval shapes and arrange these outside the circle of vegetables,alternating with herry tomatoes. 10. Please the poached eggs on the vegetables. 11. Spread the curry mayonnaise sauce over the eggs.