Final Pois + Patis Week of 7/12/19

TOOLS NEEDED:
Chef’s Knife
Slicer Knife
Paring Knife
Plastic Spatula
Offset Spatula
Balloon Whisk
Plating Spoon
Plastic Placemat for Cutting Board
Cutting Board
Pepper Grinder + Salt
EVO + Canola Oil
Sani Bucket

1. Grab a mixer for your station with whisk attachment.
2. Set oven to 375*. Get a large sheet tray, and place on it: 6 medium mixing bowls & 2 mise cups. Grab all the mise out for the roulade:

BISKWEET: [100g sugar, 80g cake flour + 20g cocoa flour sifted]
FILLING: [100g raspberry jam, 30g brandy, 15g confectioners sugar, 2 gelatin sheets]
Ganache: [225g chocolate, 30g butter, 30g sugar]

Also grab 3 tomatoes, and while you're on that side of the kitchen, measure + sift the cocoa powder & cake flour immediately. Also grab half sheet tray with a parchment sheet, spray underneath and above with PAM.

FROM THE FRIDGE: [Total Cream for Filling + Ganache: 425ml]

2. When you come back to your station, put all of the mise underneath except biskweet & sheet tray.
3. Immediately separate the 4 eggs. Whites in the mixing machine bowl, yolks in a large bowl on the side. Put half the sugar in the bowl with yolks. Keep the other half on the side to be added to whites as it approaches meringue consistency. Make sure NO yolk is in the whites or it will not become a meringue.
4. Grab a pot of water, throw salt in, crank up the heat. Grab an ice bath setup and keep under station. Prep your tomatoes quickly to be boiled & skinned.
6. While you wait for water to hit a boil, Blanchir the yolks till you get nice thick ribbons, at the same time as the mixer machine whisks the whites into a stiff-peaked meringue, and slowly add the other half of the sugar you reserved as it gets closer to meringue consistency.
7. When yolks are thoroughly blanchired, and meringue holds enough, work FAST, folding the meringue into the yolks in THIRDS. Once it is thoroughly mixed, add the sifted flour + cocoa powder mixture. Incorporate well, working fast to not let the meringue deflate too much.
8. Spread mixture evenly atop your half sheet pan lined with greased parchment. Immediately pop in oven, set a 7m50s timer. Remove mixer machine from your station.
9. Your water is likely already at a boil, throw your tomatoes into the boiling water, shock them, deskin them, cut them in half, and put them on in a mixing bowl. Make sure to reserve your pot with water by your station for much later, reserve your ice water bowl as well, and grab a half sheet pan. Bring the bowl with tomatoes + your fish recipe with you + a measuring spoon to the mise area of the classroom.
10. Measure out the vinaigrette directly onto the tomatoes, coat well:
[¼ T Smoked Powder + 1/2T Cumin + 1T Smoked Paprika + 1T honey]
Set aside and set a 30m timer.

11. While you are on the Mise side of the room, grab:  Mushrooms [100g of each, so 200g total]. From the mise fridge on the far right, grab [200g Spinach), 4 garlic, 2 sage leaves & 2 rosemary stalks].
12. Bring all the mise back your station and immediately destem and quarter the mushrooms, depending on their size some might only need to be halved. Make a saute pan hot with oil. Thinly slice the garlic, and chop up the herbs finely WITH THE EXCEPTION OF 1 THYME SPRIG YOU WILL USE LATER. When the oil is hot, sauté the mushrooms adding the garlic in towards the end. While you wait, destem the spinach and reserve in a bowl on the side to be cooked later. When mushrooms are done, season with salt, pepper and fresh herbs. Reserve on a half sheet pan on the side.
13. Your biskweet is probably ready now, remove from oven, and while its still warm, remove the parchment underneath, add a sheet of parchment below, and add a rack to your sheet tray, flip the parchment to the clean side and roll the roulade with the parchment tightly LONG SIDE in to train its shape. Place back on sheet tray with parchment that now has a rack, above your station. Add a name tag to the rack for later when you’ll throw it in the fridge. Switch oven to 400°.
14. Throw mushrooms into oven for 10 minutes.
15. When your 30 minute tomato timer is up and the mushrooms are done, switch oven to 300°, throw your tomatoes in the oven with a 1 hour timer.
16.	Clear your station. Grab a bowl of ice water, and a separate bowl. Put ice water bowl on station. With other bowl, grab Branzino fish from bottom of fridge.
17.	Wipe fish of scales, dress (remove scales), fillet into 4, remove part of belly, do NOT deskin. Set aside under station.
18. Begin to bloom your 2 sheets of gelatin in cold water, and set aside under your station.
19.	Now for the roulade, bring [200ml cream, 15g confectioners sugar] whipped cream halfway to stiff-peaks whipped cream filling for Roulade.
18. On the side, using gloves: grab gelatin from bowl & squeeze out excess water. Transfer to a a dry bowl, add [100g raspberry jam + 30g Brandy], and gently heat it until melted. When it cools down a bit, fold into whipped cream and finish whipping (DO NOT OVERWHIP).
20. Unroll your roulade, spread the filling with OFFSET spatula, roll up, then throw in fridge.




21. Remember that pot of water for the tomatoes from earlier? Start a medium flame on it. On the other side of your station in a separate pot, heat up [225ml heavy cream, 30g butter, 30g sugar]. Bring to a boil, making sure all ingredients are melted, and immediately add the warm cream mixture to the chocolate in a mixing bowl. Continue to melt it with your double boiler set up on the other side of your station by mounting the bowl atop the pot with water and stirring constantly.
22. Once melted & thoroughly mixed, refrigerate on a 5 minute timer to slightly cool so that when you pour this ganache over your roulade, it doesn’t melt or deflate the whipped cream inside.
23. While waiting on ganache to cool, clear station, grab 2 plates & set up for pan frying the fish: grab some butter, the other sprig of thyme, salt, pepper, & Wondra flour.
24.	Pour ganache over roulade slowly, getting full even coverage. Place back in the fridge.
25.	Remove tomatoes from oven, (MUST BE DRIED OUT SO THAT VIN IS NOT WATERY) Bring tomatoes to back of room and measure out a mixture of 43g EVO + 43g Canola. Blend the tomatoes with sherry vinegar thoroughly up to level 10 on the variable mixture till super smooth, then slowly stream in oils.
26.	Transfer vin to bowl, bring to station & season to taste with salt & some lemon juice (DO NOT ADD THE ENTIRETY OF HALF A LEMON’S JUICE). Set aside & keep warm on far end of flat top with a plastic cover.
27.	Grab 2 sautee pans. One for spinach, one for mushrooms. Grab 8 plates, put 4 in oven to warm up, and the other 4 in the fridge. Heat up mushroom mixture in a pan on the side
28. Dry then season and flour the fillets, then sauté in hot oil skin side down first making sure you get it nice and crispy BY PRESSING DOWN FIRMLY ON THE FILLET WITH A SPATULA TO PREVENT FISH FROM CURLING. Turn OFF heat, do NOT flip the fish, being careful not to overcook it, finish cooking it simply by basting with butter & thyme sprig.
29.	PLATING THE FISH: Mound of spinach + mushrooms, one filet of fish, and a swab of vinaigrette.
30. PLATING THE ROULADE: Remove from fridge, using an offset spatula, remove from tray onto cutting board, slice on a diagonal bias with (warmed) slicing knife slowly in LONG strokes making sure to clean off your knife each time your slice a piece. Take out refrigerated plates and place, them make 3 dots of raspberry syrup/puree arched around the plate.