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Chris Goddard ha publicado una actualización
Fresh Ahi Tuna Sashimi with Wasabi dots and a Pickled Ginger rose. Ahi sliced per the technique in the Sushi and Sashimi course.
Deep Fried Beer Batter Cod with Sidewinder Fries, tartar sauce and fry sauce.
Broiled Thai Chili Glazed Salmon served over a vegetable medley of baby bok choi, green onions, sweet onion, red bell pepper and mushrooms.
#FishChallenge
jaddygonzalez, Mercedes Delgado de Miguel y4 más7 Comentarios-
Level:
Sous Chef
What a fantastic trio for the Fish Challenge! I really like how you showed three completely different approaches. Great variety, and the plating looks very thoughtful too.
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Thank you! I didn’t have photos of the fish prior to cooking, so I don’t think this qualifies for the challenge. Just wanted to list them anyway.😀
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Level:
Scoolinary Team
Great trio, Chef! I love how each dish shows a different side of fish technique: precise knife work in the ahi sashimi, comfort and crunch in the beer-battered cod, and a bold, glossy glaze on the salmon. Three very different moods, all with clear intention. Which one felt most connected to your current cooking style?
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@soldamiani The Deep-Fried Fish & Chips is more along the lines of what I hope my future holds as I plan on “retiring” and starting a food trailer and catering business. The food trailer will specialize in Fish & Chips, Pulled Pork and Baby Back Ribs. My catering will utilize many cuisines and techniques, which is one of the reasons I joined Scoolinary. For me. learning never stops!
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Level:
Scoolinary Team
@chris-goddard That’s a fantastic direction, Chef. Fish & Chips can look simple, but getting that batter light, crisp, and consistent in a food trailer setup takes real precision. I love that you’re pairing comfort food with broader catering ambitions. What technique are you most focused on mastering before opening?
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@soldamiani I will be concentrating on being able to cook my ribs and pork for daily opening and throughout the service day. I will also be testing different fries for par cooking and then flash frying for service. At home I hand cut shoestring fries, cook them at 275 for two minutes, then refrigerate them for an hour before re-frying at 375. This may not work for high volume sales in a trailer.
The color of my fish comes from the seafood spice blend in the batter, not just the cook. I have tried different vinegars in the batter as well. So far, a white balsamic is my go-to for the fish.
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Level:
Scoolinary Team
@chris-goddard That sounds like a smart next step, especially testing what will hold up during high-volume service. Thanks for sharing so much of your process with us. We’ll be here cheering you on, and we’d love to hear how the fries, ribs and fish evolve. Also, what do you think we could help you with from Scoolinary or the community? Any suggestions you have are always welcome.
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