Hello everyone. This week I got back to the kitchen of
“Gutshaus Stolpe” hotel and restaurant. I started the week with preparing the
starter, which included onion quiche, homemade mayonnaise, tartar sauce, all is
prepared by Lennart, beef jerky, and the other component includes radishes
seasoned with salt pepper, chives, on which is placed smoked cream cheese,
crisp bread and marinated quail egg. The decoration came entirely from our
My week continued with wild salmon
that I had to filet. Unfortunately I didn’t do it so well, but the next time I
will do it better.
On Friday we had a buffet and I worked in the pastry
section. I helped Lennart to prepare and decorate the desserts. At first I
squeezed some lemons for the lemon tart, which later we decorated with sweet
crumbs, red berries and cloverleaf. There was also sweet yogurt with fresh
strawberries and homemade muesli. We also served chocolate cake, decorated with
nuts and berries.
|Lemon tart |
|Chocolate cake |
On Saturday we had a wedding celebration. As an afternoon meal
before the dinner we served finger food, which included: wild salmon,
watercress, sour cream, which I prepared, pumpernickel; rabbit with buttermilk
and fennel; leek quiche, sour cream and herbs from our garden; veal ragout
potatoes espuma and beech-wooden mushrooms.
On the buffet for dinner i helped
with the pastry and we made rhubarb tart decorated with sweet crumbs and
berries. The other dessert was chocolate mousse with preserved plums, I cutter
in dices the plums, this you can see in my week video, and I prepared the
crumbs, which my executive chef liked. The third dessert was crème Brule
decorated also with berries.
|Chocolate mousse |
Thank you for reading and see you next week.
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