Back in the kitchen, Feng Yifan looked at the rather large lobsters and the even larger side-tooth seabass. Suddenly, he had some new ideas. He felt that simply making "Bridge Fish Fillet in Lobster Bisque" seemed a bit of a waste of such good ingredients.
So, Feng Yifan started to do some processing first, and then went to the back kitchen where the materials were piled up and picked out some new things.
Seeing Feng Yifan taking out some new things, the chefs in the kitchen suddenly became very curious and vaguely felt that he was going to make something new.
The new things Feng Yifan chose this time, in addition to a large piece of butter, also included a lot of fresh potatoes.
There are also some vegetables common in Western meals, as well as various spices.
Next, Feng Yifan began his own process. He first melted the butter, then skimmed off the foam on top, and put the butter aside for low-temperature heating to settle.
This step surprised the chefs in the kitchen, even Walsh, the head chef of Western cuisine, was amazed.
During the sedimentation process, Feng Yifan washed and peeled the potatoes.
And he showed off his knife skills in the kitchen.
After peeling the potatoes, Feng Yifan put them in water and sliced them in the water with a knife.
The chefs in the kitchen stared in disbelief as they watched very thin potato slices being sliced out and sinking to the bottom of the water.
Feng Yifan suddenly realized that the kitchen had become silent. He looked up and found that everyone was looking at him.
Then he looked down at the potatoes in his hand and said with a smile: "If you want to make this dish, you don't have to learn from me. You can use a chipper to make it."
This made the chefs look at each other in bewilderment.
Everyone is thinking in their hearts that we really can only use a chipper.
After slicing the potatoes, Feng Yifan started to slaughter the lobsters.
The steps are familiar to the chefs in the kitchen. They just boil the lobster, blanch it in a pot, and then put it in ice water for chilling before shelling it.
Finally, you get a complete piece of shrimp tail meat.
Feng Yifan took out the shrimp tails and removed all the shrimp threads and other parts.
Instead, put the shrimp tails aside first, process the remaining shrimp shells, put them in a pot and fry them. After the carbonized layer is fried out, add various chopped vegetables and stew them to get a pot of very rich lobster white soup, which is filtered to keep only the soup.
Of course, for the sake of aesthetics, Feng Yifan also did not forget to leave the shrimp heads and claws and put them in the soup to keep warm.
The lobster bisque was cooked and poured into the casserole. Feng Yifan then began to process the sea bass.
The side-toothed bass is also known as the "swallowtail spot".
It was still quite troublesome to handle, but Feng Yifan was really quick, accurate and ruthless. He was also very generous at this time, showing his strength and power to everyone.
He quickly slaughtered and cleaned a fresh side-toothed bass.
Then he sliced off half of the fish, removed the impurities from the fish, and then sliced the other half of the fish.
The chefs in the kitchen once again witnessed Feng Yifan's knife skills.
The fish meat, as thin as a cicada's wing, was sliced off one by one.
Arrange everything on a plate and put the cut and steamed fish head and tail on it.
Then the dish of "Cross-Bridge Grouper Slices in Lobster Bisque" is ready.
Feng Yifan also specifically requested decorative plates and placed the fish fillets on a plate rack in the shape of a small mountain. The lobster bisque was placed in a casserole with a small stove underneath.
Everything was ready, and he subconsciously called out, "Serve the food."
There was silence in the kitchen, but then Walsh responded directly: "Yes, chef."
Walsh even subconsciously answered in French.
Next, Walsh actually personally carried the dish to serve with Yu Quan.
Feng Yifan smiled and said, "Thank you, chefs, for your help."
Walsh and Yu Quan responded: "You're welcome, Chef."
While Walsh and Yu Quan were serving the dishes, Feng Yifan continued with the next preparations.
First, cook the garlic, mix it with the trimmed scraps of another piece of fish, put it into a blender and puree it, then pour it into a frying pan and slowly fry it until it turns brown.
Then take some hazelnuts, cut them in half, put them in the pan and fry them on low heat until fragrant, then add the fish garlic sauce and chopped parsley leaves and stir-fry to make a sauce.
Next comes pan frying the trimmed fish.
Fry the fish skin first until it is crispy, then quickly fry the fish meat over high heat to lock in the moisture inside, then set it aside to let the residual heat cook the inside of the fish meat.
Without washing the bottom of the pot, add sour grape juice to reduce the juice, and then add extra virgin olive oil for pairing.
At this time, the two chefs who had gone out to serve the dishes had returned, and saw the chefs in the kitchen looking at Feng Yifan in amazement again.
Yu Quan clapped his hands and asked the chefs to continue with their work.
He and Walsh came to Feng Yifan and watched how he dealt with the other half of the fish.
But at this time, Feng Yifan had actually finished it.
After frying that piece, take the fish on the right, cut it and arrange it on the plate.
Garnish the surface with hazelnut fish paste and pour the reduced soup on the side.
Finally, don’t forget to garnish it with a battered and fried vegetable.
Walsh and Yu Quan were stunned by the very Western-style presentation in front of them.
A side seabass, half of which was cooked in a very Chinese way, while the other half was obviously cooked in a Western way, which really opened the eyes of the two chefs.
Feng Yifan smiled and said, "I really have to trouble you two again."
However, this time, the two chefs had obviously learned their lesson and knew that there were still dishes that had not been prepared, so they asked others to serve the dishes, and the two of them stayed to keep an eye on Feng Yifan.
Feng Yifan didn't mind. He first diced the carrots, tomatoes, and turnips, sliced the leeks, and chopped the chives.
He put the remaining scraps into a baking tray and baked it in the oven for 10 minutes.
After taking it out, put the baked scraps into the pot first, then put the baking tray on low heat, pour in some clean water to collect the juice and clean the charred layer on the baking tray, and pour all the juice into the small pot of scraps.
Then cook the contents of the small pot, filter out all the juice and set aside.
Use a puree to mash the beets, then filter with a fine mesh and put it into the pot of vegetable soup. As for the bowl of the wall-breaking machine, do not clean it. Pour the vegetable soup into it to rinse it, then filter it with a fine mesh into the previous pot. After the juice is reduced by 50% over high heat, use gauze to filter the soup into a bottle.
At this time, Feng Yifan took the butter that had been settled for a while and filtered out the sticky substance at the bottom of the pot, leaving only the very clear butter.
Then take out the previously cut potato slices, absorb the moisture, put them in a plate, coat them with clarified butter, place them on the baking tray, arrange them like flattened flowers, and sprinkle some sea salt on them.
Cover it with a layer of greaseproof paper, press it with a baking tray, and bake in the oven at 160 degrees for 40 minutes.
Then Feng Yifan brought the butter again and cut it into small pieces.
Add a little water to the pot where the clarified butter was melted. Turn down the heat and add the butter little by little. Let it melt slowly while stirring until it becomes a thick milky state. Take out the milky butter and set it aside for later use.
Find another clean pot, sauté the leeks over low heat until soft, add the diced tomatoes, carrots, and turnips into the pot, turn off the heat immediately, add the butter sauce, stir-fry evenly with the residual heat of the pot and serve.
Without washing the pot, pour the previous beet juice into it and cook over high heat until the juice becomes thick enough that it will not flow back.
Turn off the heat and add the butter sauce, still stirring and frying with the residual heat until the sauce becomes shiny and glistening. It is then done.
After all the sauces were ready, Feng Yifan began to cook the lobster meat.
Still slowly melt small pieces of butter in a small pot, turning the butter into a butter sauce, and then add the shrimp tail meat that was previously removed into it.
Feng Yifan had been doing this before, and no matter how surprised Walsh and Yu Quan next to him were, he didn't say a word.
At this time, Feng Yifan spoke for the first time.
"Remember to control the heat and make sure the butter sauce is between 80 and 85 degrees. It must not be boiled. Use this temperature to slowly cook the lobster tail."
Walsh and Yu Quan were truly eye-opening at this moment.
This was the first time they saw lobsters being cooked like this.
Feng Yifan put the shrimp tails into the butter sauce, always controlling the heat to keep the butter sauce in the pot, and in order to reduce waste, he continuously poured the butter sauce on the shrimp meat with a spoon.
After about 6 minutes of cooking, Feng Yifan took out the lobster meat.
Next, he began to arrange the dishes.
The bottom layer is a thick sauce of beet and butter mixture, followed by some butter sauce on top, and then the vegetable and butter mixture.
On top of that is the cut lobster meat cooked in a butter sauce and finally those baked potato chips.
Of course, Feng Yifan divided the lobster meat and placed them on small plates.
According to the number of people eating today, several plates were placed out.
After it was finished, Walsh and Yu Quan couldn't help swallowing their saliva. They were really curious about what such a dish tasted like.
But just looking at the presentation and the entire process has already made the two chefs salivate.
After everything was done, Feng Yifan did not forget to clean up before leaving with the last dish.
All the cooks in the kitchen looked at him with admiration as they watched him leave.
Not to mention the cooking of lobster and grouper.
The dishes at the beginning alone were eye-opening for the chefs in the kitchen, especially the three ways to cook the eel, which were something the chefs in the restaurant had never seen before.
Perhaps some chefs had heard about it when they were learning their craft, but today they saw it with their own eyes.
As for the cooking of lobster and grouper, the two different Chinese and Western methods make the chefs feel even more overwhelmed.
"Is this the strength of the creator of that one-star menu? Isn't that too strong?"
"Yeah, even though I didn't get to taste it, just watching him do it was a real treat."
“Yes, it really is like creating art.”
"It's the first time I know that lobsters and groupers can be cooked like that."
"Yes, that cross-bridge meal is actually not hard to come by, because it is actually similar to the method in "The General Crossing the Bridge", except that the black fish is replaced with grouper, and the fish soup is also replaced with lobster bisque. But the last two dishes are really amazing."
"You can smell it. The aroma of those two dishes is still lingering in the kitchen."
Hearing this, Yu Quan picked up the butter sauce left over from cooking the lobster and said, "Because the pot of butter sauce is still here, of course it has a fragrance."
Yu Quan's words immediately made everyone in the kitchen laugh.
Amid laughter, the kitchen resumed its normal work, but in the minds of all the chefs, Feng Yifan's elegant figure cooking and his skillful cooking techniques remained. They were all full of admiration for him, and many even wanted to become Feng Yifan's apprentice and learn cooking.
Yu Quan held the pot and looked at Walsh.
Before he could speak, Walsh spoke first.
"I understand your idea. You hope to buy the menu of Feng Yifan's dishes, right? Do you want to make them unique to your restaurant?"
Yu Quan's thoughts were guessed, but he did not deny it. Instead, he said bluntly, "Yes."
Walsh thought for a moment and asked, "Are you sure that if you buy the menu, you can restore those dishes?"
When Yu Quan was asked this question, he hesitated for a moment.
He was really unsure, because although he had watched the entire process, some details were actually not so easy to grasp, such as the heat control during the frying process of grouper, the heat when boiling lobster, and the process of thickening the sauce with various sauces.
What’s more important is some detailed ratios. If they are not mastered well, deviations may occur, resulting in completely different tastes.
But the dishes that Feng Yifan presented in the kitchen today were so amazing.
Therefore, Yu Quan finally made up his mind: "I am willing to give it a try. I hope Chef Walsh can help me and ask the headquarters to buy the menu of Chef Feng's dishes today."
Walsh was still a little hesitant, in fact he also wanted the menu of these dishes.
But he hopes to bring these dishes back to the headquarters and put them on the menu of the headquarters hotel restaurant.
Now that Yu Quan had brought it up first, Walsh also understood that adding just one or two dishes to the menu of the headquarters hotel restaurant was actually an insignificant matter.
So he finally decided to help Yu Quan this time, at least to increase the competitiveness of the hotel's restaurant in the Shanghai branch.
"Okay, I will give feedback to the headquarters and make suggestions to them to purchase the menus of these dishes for use. You can also talk to the general manager of your hotel and ask him to submit a record as well."
Yu Quan said to Walsh respectfully: "Thank you for your generous help, Chef."