The American Culinary Federation Quarterly for Students of Cooking
For a modern spin,
replace beef with
Alaskan king salmon.
Scallop mousseline is spread
on top of the salmon to act as
a binder. It provides the same
result as the chicken liver pâté
used in the classical recipe.
Puff pastry helps
the salmon retain
moisture and flavor.
Inside...
Beer on the
Front Burner
Discover the value
of mentorship
In the kitchen with
Michelle Bernstein
Pinot Noir syrup
provides visual appeal
and complements the
salmon.
Braised autumn
greens add color to
the plate and great
flavor to the dish.
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