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Ersi Moscahlaidis posted an update 4 months ago
4 months ago (edited)
Fresh sea bass carpaccio dish with EVOO and lemon juice.
#FishChallenge
Mercedes Minaya Palacios, Michał Surynt and David Sebastián Ojeda4 Comments- View more comments
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Ersi Moscahlaidis posted an update 4 months ago
This is a sea bream tartare marinated in EVOO and fresh lemon juice dish, presented in the original shell of the fish.
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Micky colorado posted an update 4 months ago
Disfrutars fried egg yolk! I was way to excited to tey this and didnt get more pictures of the whole thing but i plan on doing another round soon.
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Sarah Thompson posted an update 4 months ago
#FishChallenge number 3
I couldn’t let the fish challenge pass without sharing the Yakutian salad ‘Indigirka’, made famous after TasteAtlas voted it the worst salad in the world and the backlash of indigirka-lovers went viral!
I am also a huge indigirka-lover and I dream of eating it again, but for the moment I had to use what fish we have,…
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Antonio Salvador Moreno Carretero posted an update 4 months ago
Level:
Executive Chef
Salpicón of octopus and prawns.
A classic of the Spanish tapas with a slightly different presentation.
Level:
Executive Chef
Salpicón de pulpo y gambas.
Un Clásico de las tapas españolas con un emplatado un poco diferente.
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jaddygonzalez posted an update 4 months ago
I took advantage of the sea bass also for this ceviche inspired by the recipe of chef Ignacio B , all his recipes I love ! The photo was not taken by me but they already taught me a couple of tricks 📷.
#FishChallenge
Aproveché la corvina también para este ceviche inspirado en la receta del chef Ignacio B , todas sus recetas me encantan ! La foto no la tomé yo pero ya me ensañaron un par de trucos 📷
#FishChallenge
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jaddygonzalez posted an update 4 months ago
4 months ago (edited)
#FishChallenge
Sea bass Tiradito ! I don’t live near the coast, all frozen, but it tastes good in the end 😋.
#FishChallenge
Tiradito de corvina ! No vivo cerca a la costa, todo congelado, pero al final sabe bueno 😋
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Sarah Thompson posted an update 4 months ago
#FishChallenge number 2
I have just finished Justin Horne’s No Waste Fish course, which was possibly the best one I’ve done on Scoolinary, and I tried to replicate his ceviche, but with rainbow trout.
His elements: leche de tigre with fish stock, cinnamon and ginger, cilantro oil, pickled red onions, chillis, crispy skin.
I added tarragon gel,…
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Dilip Chettri posted an update 4 months ago
Veg tempura
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Estefania Lozano Ragel posted an update 4 months ago
Level:
Sous Chef
My first crop of raspberries although I have the tree full the only thing that still have not turned red, padron peppers are two plants, and cherry tomatoes if we have caught some time or another already.
Level:
Sous Chef
Mi primera cosecha de frambuesas aunque tengo el arbol lleno lo unico que todavia no se han puesto rojitas, pimientos del padron son de dos plantas, y tomates cherrys si hemos cogido alguna vez que otra ya .
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Antonio Salvador Moreno Carretero posted an update 4 months ago
Level:
Executive Chef
Dalgona Coffee.
This coffee foam, called “Café Dalgona”, I discovered it in the pandemic and it became very viral. I don’t know if it was born there or before, the only thing I know is that I make it quite often and it is very good. The recipe is simple; water, soluble coffee and sugar, you can put the same amounts and you only have to whip…
Level:
Executive Chef
Café Dalgona.
Esta espuma de café, llamada “Café Dalgona”, la descubrí en la pandemia y se hizo muy viral. No sé si nació ahí o anteriormente, lo único que sé es que la hago bastante a menudo y está muy buena. La receta es sencilla; agua, café soluble y azúcar, puedes poner las mismas cantidades y solo tienes que batir a mano o a máquina, y te…
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catia pequeno posted an update 4 months ago
Mango lemon entremet
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Sarah Thompson posted an update 4 months ago
#FishChallenge number 1
Puff pastry tubes filled with trout, Greek yogurt and dill, dipped in fresh corriander, and served with cucumber and red onion.
I made a mess of filleting my trout, as you’ll see in another post, but I collected all the random tiny trout bits and poached them in milk and dill, and made this for lunch today.
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I’ve been a bit inspired by @jimena-agois ‘ smartphone gastronomic photography course and although this is just a test shot, I’m understanding why it’s important. 100% recommended course!
Me he inspirado un poco con el curso de fotografía gastronomica con smartphone de @jimena-agois y aunque esta fotografía solo sea de prueba voy entendiendo por qué es importante. ¡Curso 100% recomendado!
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Héctor Arregui posted an update 4 months ago
I made my first pasta!
Hice mi primera pasta!
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