{"id":11609,"date":"2018-12-20T15:13:39","date_gmt":"2018-12-20T14:13:39","guid":{"rendered":"https:\/\/ahungryblonde.com\/reinterpretation-of-the-golden-cook-semi-final-recipe\/"},"modified":"2021-04-07T12:45:20","modified_gmt":"2021-04-07T12:45:20","slug":"reinterpretation-of-the-golden-cook-semi-final-recipe","status":"publish","type":"post","link":"https:\/\/ahungryblonde.com\/fr\/reinterpretation-of-the-golden-cook-semi-final-recipe\/","title":{"rendered":"The Golden Cook Semi-Final Recipe"},"content":{"rendered":"<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.goldenerkoch.ch\/_file\/4808\/001-halbfinal.jpg\" alt=\"\"\/><figcaption>Glatt Centre<\/figcaption><\/figure>\n\n\n\n<p>This past October, I was able to attend the Cuisinier D&#8217;Or or the Golden Cook Semi-Final in the Glatt in Wallisellen. The bustling centre really added to the energy of the day and the results from the chefs were simply OUTSTANDING. <\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.goldenerkoch.ch\/_file\/4819\/012-halbfinal.jpg\" alt=\"\"\/><figcaption>Jury<\/figcaption><\/figure>\n\n\n\n<p>12 talented chefs competed for a place in the final of the Golden Cook which is taking place on 25 February 2019 in Bern but unfortunately only 6 made it through. Congratulations to the finalists <strong>Ale Mordasini\u00a0<\/strong>(Head Chef),\u00a0<strong>K\u00e9vin Vasselin<\/strong>\u00a0(H\u00f4tel Beau Rivage Gen\u00e8ve, Restauant Le Chat Bott\u00e9, Gen\u00e8ve),\u00a0<strong>Lukas Sch\u00e4r<\/strong>(Sch\u00fcpb\u00e4rg-Beizli, Sch\u00fcpberg),\u00a0<strong>Victor Moriez\u00a0<\/strong>(Restaurant de l&#8217;H\u00f4tel de Ville de Crissier, Crissier),<strong>\u00a0Alexandre Juton\u00a0<\/strong>(La Pinte des Mossette, Val-de-Charmey),<strong>\u00a0Maximilian M\u00fcller<\/strong>\u00a0(Baur au Lac, Restaurant Pavillon, Zurich).<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.goldenerkoch.ch\/_file\/4884\/100-die-finalisten.jpg\" alt=\"\"\/><figcaption>Finalists <\/figcaption><\/figure>\n\n\n\n<p>I was asked to reinterpret one of the french speaking chef&#8217;s dish to feed a table of 4 for under a CHF 100.  I took on board Kevin Vasselin&#8217;s fish dish of  <strong>Pike perch and crayfish from the lake with Swiss chard<\/strong> and created <strong>Fillet of cod in a lemon butter sauce with prawns and potatoes with shallots and spinach.<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/www.goldenerkoch.ch\/_file\/4891\/107-fisch-kevin-vasselin.jpg\" alt=\"\"\/><figcaption>Kevin Vasselin&#8217;s Fish Dish<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\"><strong>Recipe<\/strong><\/h2>\n\n\n\n<h4 class=\"wp-block-heading\"><strong><em>Cod in a lemon butter sauce with prawns and potatoes with shallots and spinach<\/em><\/strong><\/h4>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/ahungryblonde.com\/wp-content\/uploads\/2018\/12\/Flatlay_Final-1.jpg\" alt=\"\" class=\"wp-image-11618\"\/><\/figure>\n\n\n\n<p>For 4 people&nbsp;<\/p>\n\n\n\n<p><strong>Ingredients<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>4 cod fillets (150-200g per person)<\/li><li>600 g potatoes &#8211; baby potatoes <\/li><li>100 g spinach sprouts<\/li><li>200 g cooked prawns <\/li><li>A bunch of fresh&nbsp;dill freshly chopped <\/li><li>100g of butter<\/li><li>Juice of 2 lemons already zested<\/li><li>3 chopped shallots<\/li><li>Olive oil<\/li><li>Salt pepper<\/li><\/ul>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/ahungryblonde.com\/wp-content\/uploads\/2018\/12\/Fish_Final-1.jpg\" alt=\"\" class=\"wp-image-11610\"\/><\/figure>\n\n\n\n<p><strong>Method<\/strong><\/p>\n\n\n\n<p>1. Peel the potatoes otherwise cut them directly in half.<\/p>\n\n\n\n<p>2. Place the potatoes in a large pot of cold salted water.<\/p>\n\n\n\n<p>3. Boil the water and cook the potatoes for about 15 minutes. (They must keep their shape)<\/p>\n\n\n\n<p>4. Remove the potatoes from the water and set aside.<\/p>\n\n\n\n<p>5. Use kitchen paper to remove the extra moisture from the cod<\/p>\n\n\n\n<p>6. In a hot skillet, add a drizzle of olive oil<\/p>\n\n\n\n<p>7. Add the shallots and cook over low heat to caramelize<\/p>\n\n\n\n<p>8. Add the potatoes and saut\u00e9 them for 3 minutes to get some colour on the outside.<\/p>\n\n\n\n<p>9. Add spinach and 20g butter, pepper and salt and mix for another 2 minutes.<\/p>\n\n\n\n<p>10. Put the potatoes in a large bowl to serve.<\/p>\n\n\n\n<p>11. Take another pan and saut\u00e9 some olive oil over medium heat.<\/p>\n\n\n\n<p>12. Salt, pepper one side of the cod fillets and fry in the pan for about 2 to 3 minutes.<\/p>\n\n\n\n<p>13. Turn the fillets over and add the remaining butter, chopped dill, lemon zest and the juice of both lemons.<\/p>\n\n\n\n<p>14. Remove the cod fillets and add the prawns.<\/p>\n\n\n\n<p>15. Season with salt and pepper if necessary.<\/p>\n\n\n\n<p>16. Serve the fillets on a plate per person and add the lemon butter and prawn sauce over the top.&nbsp;<\/p>\n\n\n\n<p>17. Allow each person to help themselves to the potatoes.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"683\" height=\"1024\" src=\"https:\/\/ahungryblonde.com\/wp-content\/uploads\/2018\/12\/Fish_Final5.jpg\" alt=\"\" class=\"wp-image-11616\" srcset=\"https:\/\/ahungryblonde.com\/wp-content\/uploads\/2018\/12\/Fish_Final5.jpg 683w, https:\/\/ahungryblonde.com\/wp-content\/uploads\/2018\/12\/Fish_Final5-600x900.jpg 600w, https:\/\/ahungryblonde.com\/wp-content\/uploads\/2018\/12\/Fish_Final5-200x300.jpg 200w, https:\/\/ahungryblonde.com\/wp-content\/uploads\/2018\/12\/Fish_Final5-370x555.jpg 370w\" sizes=\"auto, (max-width: 683px) 100vw, 683px\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>This past October, I was able to attend the Cuisinier D&#8217;Or or the Golden Cook Semi-Final in the Glatt in Wallisellen. The bustling centre really added to the energy of the day and the results from the chefs were simply OUTSTANDING. 12 talented chefs competed for a place in the final of the Golden Cook &hellip;<\/p>\n<p class=\"read-more\"> <a class=\"\" href=\"https:\/\/ahungryblonde.com\/fr\/reinterpretation-of-the-golden-cook-semi-final-recipe\/\"> <span class=\"screen-reader-text\">The Golden Cook Semi-Final Recipe<\/span> Lire la suite\u00a0\u00bb<\/a><\/p>","protected":false},"author":1,"featured_media":25779,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-global-header-display":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","footnotes":""},"categories":[21,371],"tags":[367,208,368,369,370,147,311],"class_list":["post-11609","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mains","category-travel","tag-chef-recipe","tag-fish","tag-fish-recipe","tag-goldenener-koch","tag-healthy-food","tag-healthy-living","tag-michelin-star-chef"],"acf":[],"_links":{"self":[{"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/posts\/11609","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/comments?post=11609"}],"version-history":[{"count":3,"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/posts\/11609\/revisions"}],"predecessor-version":[{"id":28285,"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/posts\/11609\/revisions\/28285"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/media\/25779"}],"wp:attachment":[{"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/media?parent=11609"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/categories?post=11609"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ahungryblonde.com\/fr\/wp-json\/wp\/v2\/tags?post=11609"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}