New England Culinary Institute :: Academie Culinaire de France

Chef Michael Gunyan's Silver Medal Recipes

Salmon and Leek Mousse Torte
Lemon Fennel Vermouth Beurre Blanc
Butter Poached Dover Sole Paupiette
Crème Fraîche Crêpe, Tinker Bell Pepperonata & Spinach
Crispy Garlic Chips
Brandade de Sole, Fondant Carrot
Fines Herbes Confit Frog Leg, Puy Lentil Ragoût, Slow Roasted Tomato
Hazelnut Dacquoise
Vanilla Grand Marnier Reduction
Raspberry Mousse
Dark Chocolate Mousse

>Requisition
>Prep List

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Salmon and Leek Mousse Torte


35 oz	salmon
3 ea	egg whites
1 ea	egg yolk
4 oz	cream
TT	salt
1 ea	leek, chopped and sautéed
60 ea	asparagus tips
4 ea	Dover sole filets

Procedure:
1.	Place salmon, leeks, egg whites, and yolks in a food processor and purée until smooth, slowly adding cream. Finish by folding in salt.
2.	Blanch asparagus and shock in an ice bath. Trim to 1 ½ inch and cut in half lengthwise.
3.	Spread a thin layer of mousse out on to a 1 ½ inch X 24 inch template. Place the asparagus tips flat side up one next to each other on the mousse.
4.	Place the mousse and asparagus in a 250°F oven just until mousse coagulates, 2 to 3 minutes. Remove from the oven. Allow cooling.
5.	Place the asparagus band into an oval mold with asparagus tips up. Pipe a layer of salmon mousse across the bottom of the mold. Place a layer of sole and pipe a 1 inch layer of the fennel purée. Finish by piping salmon mousse on top of the purée and spread smooth.
6.	Steam torte until it completely coagulates and remove the ring mold. Serve hot.

Lemon Fennel Vermouth Beurre Blanc


1 ea	shallot, chopped
16 oz	vermouth
1 ea	fennel, chopped
2 ea	lemons
2 oz	heavy cream
8 oz	butter
TT	salt

Procedure:
1.	Place shallots, fennel, and vermouth in a small saucepot and reduce by 2/3.
2.	Add the juice of the lemons and cream.
3.	Bring to a boil, remove from heat and slowly whisk in the butter until fully incorporated.
4.	Season to taste with salt and strain through a fine sieve.

Butter Poached Dover Sole Paupiette


3 ea	Dover sole filets
2 ea	zucchini, thin circles
2 c	salmon mousse
2 lb	butter
4 oz	water

Procedure:
1.	Cut Dover sole into filets. Reserve the best three filets and set aside.
2.	Spread salmon mousse out on a 7 inch x 6 inch piece of parchment paper, then shingle the zucchini on the mousse. Place in a 250°F oven just until mousse coagulates, 2 to 3 minutes. Remove from the oven, remove the paper and place it zucchini side down onto a piece of plastic wrap.
3.	Spread a second layer of salmon mousse on the coagulated mousse. Place sole filets in the center of the mousse. Roll the entire piece into a cylinder making a paupiette. Wrap tightly with plastic wrap and tie each end.
4.	Make beurre Monte, heat water and whisk in whole butter until emulsified
5.	Upon service butter poach paupiette until done.

Crème Fraîche Crêpe, Tinker Bell Pepperonata & Spinach


Crêpe
4 oz	AP flour
pinch	salt
3 ea	eggs
8 oz	milk
2 oz	crème fraîche
2 oz	butter
1 T	chopped chives

Pepperonata
10 ea	tinker bell peppers
1 ea	shallots
TT	salt and pepper
1 T	olive oil
8 oz	spinach, chopped
1 clove	garlic, minced

Procedure:
Crêpe
1.	Mix flour and salt together.
2.	Mix egg, milk, and crème fraîche together, whisk into flour.
3.	Add melted butter to the mixture.
4.	Strain through a fine mesh strainer, add chives.

Pepperonata
1.	Brunoise peppers and shallots then sauté in olive oil until tender.
2.	Sauté spinach and garlic in olive oil until wilted, press dry.
3.	Add spinach to the peppers, season with salt and pepper.

Crispy Garlic Chips


1 ea	garlic bulb
2 c	milk
1 c	frying oil (olive oil)

Procedure:
1.	Thinly slice the garlic into chips.
2.	Blanch garlic chips in milk for 1 minute.
3.	Strain off milk and repeat blanch 2 more times.
4.	Heat oil to 325ºF. Fry garlic chips in the oil until golden brown. Remove from oil, allow draining. Season with salt.

Brandade de Sole, Fondant Carrot


4 oz	sole trimmings
1 ea	garlic clove, minced
1 T	butter
2 oz	cream
1 ea	Yukon potatoes
TT	Fleur de Sel
10 ea	large carrots
1 pt	olive oil

Procedure:
1.	Peel and cook one potato until tender. Pass through a food mill and keep warm.
2.	Season sole with Fleur de Sel for 20 to 30 minutes.
3.	Sauté garlic with butter, add the cream and sole. Simmer until fish is tender.
4.	Work fish and cream into a smooth paste. Mix with the potato. Reserve mixture.
5.	Cut 10 carrots into 1 ¼ x 1 ½ inch squares. Scoop out the center with a melon baller.
6.	Place carrots into a pan and confit in olive oil in a 250ºF oven until tender.
7.	Remove the carrot cups from the oil and season with salt and pepper. Fill each one with brandade mixture.
8.	Bake for 4 to 5 minutes or until hot.
9.	Garnish with crispy garlic chip.

Fines Herbes Confit Frog Leg, Puy Lentil Ragoût, Slow Roasted Tomato


10 ea	roma tomatoes
10 ea	frog legs
1 c	Puy lentils
1 ea	shallot, brunoise
2 oz	butter
TT	salt
2 oz	olive oil
½ c	fine herbs, chopped
1 oz	vermouth

Procedure:
1.	Blanch and peel roma tomatoes. Cut them on the bias and scoop out the center making 10 tomato cups.
2.	Place the tomatoes and the extra tomatoes on a roasting rack and season with salt, sugar, herbs, and olive oil and place in a 300ºF oven for one hour.
3.	Remove from the oven and reserve the tomato cups.
4.	Cook the lentils in water until tender. Drain and allow cooling.
5.	Cover frog legs in oil and slowly cook in a 250ºF oven until tender. Remove the frog leg meat from its bone (saving the bones), wrap the frog meat in plastic wrap forming a ball. Remove from the plastic and season with salt and pepper. Crust with fines herbes. Serve hot.
6.	Sauté the shallots with butter. Deglaze with vermouth and add the Puy lentils. Finish with whole butter and season with salt.
7.	Dip the rim of the tomato cup in butter, then in chopped herbs. Fill the tomato cup with the lentils and top with confit frog leg. Garnish with frog leg bone.

Hazelnut Dacquoise


½ c	hazelnuts
½ c	almond flour
1 c	sugar
2 T	cornstarch
6 ea	egg whites

Procedure:
1.	Preheat oven to 250ºF.
2.	Line large baking sheet with parchment paper.
3.	Finely grind hazelnuts with ¼ cup sugar in processor.
4.	Beat whites in large bowl until foamy. Gradually add 3/4-cup sugar, beating until stiff and glossy.
5.	Fold ground hazelnut and almond flour mixture into whites in two additions.
6.	Place meringue into pastry bag with small round tip and pipe ten rectangles 2 ¼ in x 2 ½ in on parchment paper.
7.	Bake meringues until crisp and light golden, about 1 hour 30 minutes. Turn oven off; cool meringues in oven 1 hour. Remove from oven.

Vanilla Grand Marnier Reduction


8 oz	orange juice
4 oz	Grand Marnier
2 oz	sugar
1 ea	vanilla Bean

Procedure:
1.	Place orange juice, Grand Marnier, sugar, and split vanilla bean into a small saucepot and reduce by 2/3.
2.	Remove reduction from the heat and discard vanilla bean.
3.	Allow reduction to cool completely.

Raspberry Mousse


8 oz	raspberry purée
2 oz	sugar
8 oz	heavy cream
2 ea	gelatin sheets

Procedure:
1.	Place gelatin into ice cold water to bloom.
2.	Mix raspberry purée with sugar and place on medium heat until sugar dissolves.
3.	Remove raspberry and sugar mixture from heat and add the bloomed gelatin.
4.	Stir mixture until gelatin is fully dissolved.
5.	Allow mixture to slightly cool.
6.	Whip heavy cream until soft peaks.
7.	Fold whipped cream into raspberry mixture 1/3 x 1/3 x 1/3.
8.	Pipe mousse into molds and place into a refrigerator to completely chill.

Dark Chocolate Mousse


2 oz	egg yolks
2 oz	sugar
6 oz	Valrhona 66% dark chocolate
14 oz	heavy cream
1 ea	gelatin sheet

Procedure:
1.	Place gelatin into ice cold water to bloom.
2.	Cook egg yolks and sugar until ribbon 170ºF, add bloomed gelatin.
3.	Melt chocolate over a double boiler.
4.	Add melted chocolate to egg yolk mixture and stir until fully incorporated.
5.	Whip heavy cream to soft peaks.
6.	Fold whipped cream into chocolate and yolk mixture 1/3 x 1/3 x 1/3.
7.	Pipe mousse into molds and place into a refrigerator to completely chill.

Requisition

6 ea	Dover sole
1 side	salmon
1 doz	eggs
2 qt	heavy cream
1 ea	leek
60 ea	asparagus
4 ea	shallots
1 pt	vermouth
1 ea	fennel bulb
2 ea	lemons
3 lb	butter
1 ea	salt and pepper
2 ea	zucchini
8 oz	AP flour
1 qt	milk
4 oz	créme fraîche
2 bu	chives
1 bu	parsley
1 bu	tarragon
1 bu	chervil
10 ea	tinker bell peppers
1 gal	olive oil
8 oz	spinach
1 bulb	garlic
1 pt	vegetable oil
1 ea	Yukon gold potato
10 ea	large carrots
1 oz	fleur de sel
12 ea	roma tomatoes
12 ea	frog legs
8 oz	puy lentils
6 oz	hazelnuts
4 oz	almond flour
1 lb	sugar
2 T	cornstarch
6 ea	oranges
4 oz	Grand Marnier
1 ea	vanilla bean
1 lb	raspberries
4 ea	gelatin sheets
2 lb	Valrhona 66% dark chocolate
6 oz	coconut

Prep List


Chef	Commis
Dacquoise	Preheat oven 300ºF
Chocolate mousse	Pot of boiling water
Raspberry mousse	Core and "X" tomatoes
Confit frog legs	Clean up
Blanch tomatoes	Peel tomatoes
Cut tomatoes	Cut asparagus tips 2 in
Oven roasted tomatoes	Pick and chop fine herbs
Fondant carrots	Clean up
Crêpe batter	Small dice peppers and shallots
Salmon mousse	Chiffonade spinach
Filet sole	Chop 2 cloves garlic
Make paupiette	Chop 1 fennel and 1 shallot
Assemble salmon torte	Juice 2 ea lemons
Brunoise mirepoix	Cut up 2 lb butter
Cook lentils	Peel 1 ea Yukon potato
Pull confit meat	clean up
Clean bones (vinegar)
Slice garlic and poach 3 times
Fry garlic
Make brandade
Make pepperonata filling
Cook Crêpe
Fill brandade carrot cups
Steam salmon torte
Poach paupiette
Make chocolate garnishes
Supreme oranges
Macerated Raspberries
Final heating of platter
Assemble platter
Assemble dessert