15년 해산물요리대회 정리

2. About Sura () , . 30 . : http://www.koreabestchef.co.kr ( ) ? () , . , . () ?

3. () 1. 7:30 10:30 10:30 12:00 . 2. 90cm x 90cm 80cm, , . 3. 1 , . 4. , ( , , , ) . 5. ( ). 6. . 7. . 8. . 9. . 10. 6 . 3-course seafood menu 3-course seafood menu 1 . (appetizer-soup-main) * . 3-appetizer 3 appetizer 1 . * . / / 0-25 0-25 0-20 0-20 0-10 100, .

4. () 1. . ( 1 . ) - : 2 2 - : 2 2 - : 2 2 - : 2 2 - : 2 2 * 1 , 1 . 2. (+1) . 3. , . 4. . 5. , , . 80% 20% . , , . 6. () , . 7. , . 8. . 9. . 10. . ( ) - : 10 - : 10 - / : 20 - : 30 - : 30 100, . Prize Score Remarks Gold Medal 100-91 Points Medal and Certificate Silver Medal 90-81 Points Medal and Certificate Bronze Medal 80-70 Points Medal and Certificate

5. GOLD GOLD GOLD SILVER SILVER SILVER SILVER _ , GOLD , GOLD , GOLD , SILVER

6. 84.5 SILVER 1. 2. 3. 81.75 SILVER 1. , , , ,, 2. , , , , 3. , , , , 82.25 SILVER 1. 2. 3.

7. 92.25 GOLD 1. 2. 3. , , 3. 92.7 GOLD 1. , 2. , , 3. , , 91.2 GOLD 1. 2. 3.

8. , 91.8 GOLD 1. 2. & , 92.2 GOLD 1. 2. & & , 98.25 GOLD 1. 2. , , ,

9. , 86.75 SILVER 1. 2. ,

10. English Menu () Cho sun tang(seafood with pine nut sauce) Participation Sector() Korean Menu () Menu Section( ) Appetizer, Soup, Main Cooking Equipment ( ) pan Time() 30() Cooking Point( ) 1. I n g r e d I e n t Ingredient() Qty() Unit() Ingredient() Qty() Unit() 5 Ea 10 g 3 Ea 30 g 2 Ea 1 Ea 1 Ea 50 G 1 Ea 10 ea 30 G 200 G 1 Ea 10 G M e t h o D 1. , . 2. ,, . 3. . 4 . 5. . 6. . 7. ,, . 8. .

11. English Menu () Fish roll & fish dumplings Participation Sector() Korean Menu () Menu Section( ) Appetizer, Soup, Main Cooking Equipment ( ) , Time() 40( ) Cooking Point( ) I n g r e d I e n t Ingredient() Qty() Unit() Ingredient() Qty() Unit() 300 G 50 G 50 G 30 G 50 G 20 G 1 Ea 1 Ea 10 G 50 G 30 G 50 G 30 G 10 G 10 G 50 G 2 Ea 1 Ea 20 G M e t h o d 1. . 2. . 3. ,, . 4. . 5. . 6. . 7. , . 8. , . 9. . 10. ,,, . 11. . 12. .

12. English Menu () Seafood & pork skin jerry Participation Sector() Korean Menu () Menu Section( ) Appetizer, Soup, Main Cooking Equipment ( ) , Time() Minute() Cooking Point( ) I n g r e d I e n t Ingredient() Qty() Unit() Ingredient() Qty() Unit() 1 Ea 100 G 70 G 30 G 10 G 30 G 1 Ea 1 Ea 300 G 20 G 30 G 50 G 30 G 30 G 2/1 Ea M e t h o d 1. . 2. , 3. . 4. 4 ,,, . 5. ,,, , 6. . 7. 8. . 9. ,,, .

13. English Menu () Pink pepper Trout TarTare with squid ink dressing, Avocado puree, Horesradish cream Participation Sector() Korean Menu () , , Menu Section( ) 3-Appetizer Cooking Equipment ( ) Time() Minute() Cooking Point( ) I n g r e d I e n t Ingredient() Qty() Unit() Ingredient() Qty() Unit() 80 g Some 10 g some 10 ml 50 ml 1/2 ea 1 ea 30 ml 1 ea 3 g 1/2 ea 1 1 M e t h o d 1. / . 2. , . 3. , , , , . 4. . 5. . 6. .

14. English Menu () Smoked eel parfait with white soy sauce, kombu ch ip, celery salt Participation Sector() Korean Menu () , , Menu Section( ) 3-Appetizer Cooking Equipment ( ) Time() Minute() Cooking Point( ) 1. I n g r e d I e n t Ingredient() Qty() Unit() Ingredient() Qty() Unit() 50 g some 1 ea 20 ml 10 ml 5 ml 5 ml 10 g 1 g 10 g 10 g 3 g sone M e t h o d 1. . 2. . 3. , , . 4. .

15. English Menu () Sea food poaching in gardenia seeds water with crab cake and grapefruit gazpacho Participation Sector() Korean Menu () , Menu Section( ) 3-Appetizer Cooking Equipment ( ) Time() Minute() Cooking Point( ) 1. I n g r e d I e n t Ingredient() Qty() Unit() Ingredient() Qty() Unit() 2 ea 10 ml 1 ea 10 g 1 ea 50 ml 5 g 1 ea 3 g 1 ea 30 g 3 g 1 ea 30 g 30 ml M e t h o d 1. . 2. . 3. 2 . 4. . 5. , , , , . 6. , .

16. English Menu () Deep flavor style monkfish liver with morel , du xelle and prosciutto. Participation Sector() Korean Menu () Menu Section( ) Appetizer, Soup, Main Cooking Equipment ( ) Time() Minute() Cooking Point( ) 1. . 2. . 3. I n g r e d I e n t Ingredient() Qty() Unit() Ingredient() Qty() Unit() 60 g 5 g 10 g 10 g 20 g 10 g 1 ea 20 g 5 ml some g 5 ml some g 20 ml 10 g 15 g 10 g 5 g 10 g M e t h o d 1. . 2. , . 3. , . 4. 3 . 5. . 6. . 7. , . , . 8. , .

17. English Menu () Salmon Wrap of Arugula Crepe Participation Sector() Korean Menu () Menu Section( ) Appetizer Cooking Equipment ( ) , , Time() Minute() Cooking Point( ) 1. 2. 3. I n g r e d I e n t Ingredient() Qty() Unit() Ingredient() Qty() Unit() 50 g 10 g 20 g 10 g 40 g 10 g 30 g 20 g 10 g M e t h o d 1. . 2. . 3. , . 4. .

18. English Menu () YU ZU court bouillon poached lobster Participation Sector() 3 - Appetizer Korean Menu () Menu Section( ) Appetizer Cooking Equipment ( ) , Time() Minute() Cooking Point( ) 1. 2. 3. I n g r e d I e n t Ingredient() Qty() Unit() Ingredient() Qty() Unit() 1 ea 1 ps 20 g 1 ea 5 ea 100 ml 10 g 100 ml 30 g 50 g M e t h o d 1. , , , , , , . 2. , , . 3. , , , , , . 4. , . 5.

19. English Menu () Sous-vide sea bass stuffed wite cheese Participation Sector() 3 - Appetizer Korean Menu () Menu Section( ) Appetizer, Soup, Main Cooking Equipment ( ) , , Time() Minute() Cooking Point( ) 1. 2. 3. I n g r e d I e n t Ingredient() Qty() Unit() Ingredient() Qty() Unit() 1 ea 40 g 20 g 1 ea 1 pk 1 ea 40 g 50 g 100 g 100 g M e t h o d 1. 56 30 . 2. . 3. , , . 4. . 5. .

20. English Menu () Biscue form soup of spring flavor mascarpone che ese crouton. Participation Sector() Korean Menu () Menu Section( ) Appetizer, Soup, Main Cooking Equipment ( ) Time() Minute() Cooking Point( ) 1. . 2. . 3. I n g r e d I e n t Ingredient() Qty() Unit() Ingredient() Qty() Unit() 150 g 3 ea 1/4 ea some g 5 g some g some g some g 5 g 30 g 1/2 ea 1 ea some g some g 40 g 20 g 20 g 15 g 10 g M e t h o d 1. . 2. . 3. , . 4. , . 5. , , . 6. , , . 7. . 8. .

21. English Menu () sou-vide rainbow trout steak with mixed vegetable crust, gr atin potato, deep flied oyster, shrimp ravioli and sweet fennel puree, be urre blanc Participation Sector() Korean Menu () , , Menu Section( ) Appetizer, Soup, Main Cooking Equipment ( ) Time() Minute() Cooking Point( ) 1. . 2. 3. I n g r e d I e n t Ingredient() Qty() Unit() Ingredient() Qty() Unit() 150 g some g 2 ea 20 g 15 g 5 g 25 g 5 g 20 g some g 10 g 20 g 10 g some g 10 g some g 10 g , some g some g 10 g 5 g M e t h o d 1. . 2. , sou-vide. 3. . 4. 2 . 5. . 6. , . 7. . 8. , 9. .

22. English Menu () scallop,king prawn with Basil oli,apple salsa sauce Participation Sector() Korean Menu () , Menu Section( ) Appetizer, Soup, Main Cooking Equipment ( ) ,,,() Time() Minute(30) Cooking Point( ) 1., . I n g r e d I e n t Ingredient() Qty() Unit() Ingredient() Qty() Unit() 4 ea 20 ml () 1 ea some 1 ea some 50 g some 30 g some 1 pc some some some () some M e t h o d 1., ,,,, ,,, . 2. , , 3. . 4.,,, . 5. .

23. English Menu () saffron-flavored sea food soup Participation Sector() Korean Menu () , Menu Section( ) Appetizer, Soup, Main Cooking Equipment ( ) ,, Time() Minute(20) Cooking Point( ) 1. 2. . 3. . I n g r e d I e n t Ingredient() Qty() Unit() Ingredient() Qty() Unit() 100 g some 1 ea some 20 g some 1 ea 1 ea 1 ea 200 ml some some some some M e t h o d 1. . 2. . 3. , . 4. . 5. .

24. English Menu () sea weed fusiforme risotto, lemon butter sauce, crispy s hrimp with mackerel ballottine Participation Sector() Korean Menu () . Menu Section( ) Appetizer, Soup, Main Cooking Equipment ( ) ,,,, Time() Minute(40) Cooking Point( ) I n g r e d I e n t Ingredient() Qty() Unit() Ingredient() Qty() Unit() 180 g 20 g some 30 g 15 g 20 g 20 g some 50 g some 5 g some 150 g some 50 g some 1 g 3 ea M e t h o d 1, . , . 2. . 3. . , . 4. 3 25 . 5. . 6. . 7. . 8. . 9. .

25. English Menu () Grilled Scallop and Pumpkin puree with Tomato sauce Participation Sector() Korean Menu () Menu Section( ) 3-Appetizer Cooking Equipment ( ) Fry pan, saucepan, grill pan Time() Minute() Cooking Point( ) 1. puree I n g r e d I e n t Ingredient() Qty() Unit() Ingredient() Qty() Unit() Scallop 70 gm Pepper 2 gm Pumpkin 100 gm Olive oil 10 ml Salt 5 gm Leek flower 10 gm Baby paprika red 10 gm Baby paprika yellow 10 gm Basil fresh 5 gm flour 100 gm Butter 10 gm Dry laver 2 gm Paprika red 20 gm Wipping cream 30 ml Onion 20 gm Garlic 5 gm Chicken stock 100 ml Pine nut 10 gm Parmesan cheese 20 gm Tomto 50 gm White wine 10 ml M e t h o d 1. , , . 2. , . 3. , , , , . 4. , , , . 5. , . 6. . 7. .

26. English Menu () Smoked salmon seaweed cake with Caviar Dressing Participation Sector() Korean Menu () Menu Section( ) 3-Appetizer Cooking Equipment ( ) Saucepan, spatula, smoke mechanic Time() 40 () Cooking Point( ) 1. smoked I n g r e d I e n t Ingredient() Qty() Unit() Ingredient() Qty() Unit() Salmon fresh 200 gm Egg fresh 1 ea Salmon roe 3 gm Chive fresh 1 gm Caviar 2 gm Dosakkanoli red 10 gm White asparagus 1 ea Dosakkanoli green 10 gm Salt 2 gm Pepper 1 gm Chicken stock 100 gm Cherry tomato 1 ea Romain lettuce 1 gm Chicory 1 gm Rucola 1 gm Radiccio 1 gm Lolla rossa 1 gm Lemon 1/4 ea Plain yogurt 10 ml Milk 10 ml Edible bloom 1 ea Parsley fresh 1 gm Hard roll 1 ea M e t h o d . 1. . 2. , , , , . 3. , , , , , , , , . 4. . 5. , , , . 6. . 7. .

27. English Menu () Cuttlefish Alaska king crab Ravioli with citrus Dressing Participation Sector() Korean Menu () Menu Section( ) 3-Appetizer Cooking Equipment ( ) Slicer , handblender Time() 30 () Cooking Point( ) 1. marinade I n g r e d I e n t Ingredient() Qty() Unit() Ingredient() Qty() Unit() Cuttlefish 50 gm Basil fresh 3 gm King Crab meat 30 gm Red pimento 5 gm Truffle oil 5 ml Olive oil 10 ml Salt 2 gm Pepper 2 gm White wine 20 ml Micro leave 5 gm Chive 5 gm Orange 50 gm Grapefruit 50 gm Red chili fresh 20 gm Sugar white 10 gm White vinegar 5 ml Ginger 2 gm Ketchup 10 ml Starch 20 gm M e t h o d 1. . 2. , , , . 3. , , , . 4. , , , . 5. . 6. .

28. English Menu () Flounder steak with Korean Herbs Sauce Participation Sector() Korean Menu () & Menu Section( ) Main Cooking Equipment ( ) Time() Minute() Cooking Point( ) 1. I n g r e d I e n t Ingredient() Qty() Unit() Ingredient() Qty() Unit() 260 M e t h o d 1. 2. , , , . 3. . 4. . 5. . 6. , , , . 7.

29. English Menu () Trout harmony with Bracken and Vegetablse Confit Participation Sector() Korean Menu () Menu Section( ) Main Cooking Equipment ( ) Time() Minute() Cooking Point( ) 1. I n g r e d I e n t Ingredient() Qty() Unit() Ingredient() Qty() Unit() 1 30 G 60 G 50 G 30 G 20 G 20 G 40 G 60 G 10 G 50 G 80 G 40 G 100 G 80 G 30 G 40 G 10 G M e t h o d 1. 2. 3. 4. . 5. , 6. . 7. 6. . 7. , , , ,

30. English Menu () Two-way Trout Tea Smoked Salmon and Trout Confit in olive oil wi th wasabi cream, fresh and pickled cucumber, praw n scotch egg Participation Sector() Korean Menu () , ,, Menu Section( ) main Cooking Equipment ( ) Time() Minute() Cooking Point( ) 1. 2. 3. I n g r e d I e n t Ingredient() Qty() Unit() Ingredient() Qty() Unit() 170 G 15 G 50 G 5 G 10 G 5 G 10 G 30 G 50 G 5 G 50 G 30 G 100 G 1 ea 30 G 50 G 50 G 3 G 20 G 25 G 30 G 5 G 1000 ml 10 G M e t h o d 1. . 2. . 3. , , , 4. 40`C 20 . 5. , , . 6. , , , 7. , 8. , , . 9. .

31. English Menu () steamed halibut with soy bean capuccino and barl ey risotto Participation Sector() Korean Menu () Menu Section( ) main Cooking Equipment ( ) Time() Minute() Cooking Point( ) 1. 2. 3. I n g r e d I e n t Ingredient() Qty() Unit() Ingredient() Qty() Unit() (2 ) 1 G 15 G 50 G 5 G 35 G 1 EA 35 G 20 G 200 G 3 G 1/4 G 1/4 ml 50 G 600 G 1 G M e t h o d 1. . 2. , , . 3. . . 4. . . 5. . 6. . 7. . . 8. .

32. English Menu () Pan seard trout with brown butter, doenjang glaze with whole wheat and banaise sauce Participation Sector() Korean Menu () Menu Section( ) main Cooking Equipment ( ) , , Time() Minute() Cooking Point( ) 1. 2. 3. I n g r e d I e n t Ingredient( ) Qty() Unit() Ingredient() Qty() Unit() 170 G 15 G 30 G 20 G 7 G 40 G 10 G 5 G 20 G 2 G 5 G 8 G 5 G 5 G 50 G 5 G 10 G 20 G 25 G some 30 G some 10 G M e t h o d 1. . 2. . 3. , , , , , , , . 4. 2 . 5. . 6. 3 . 7. 6 . 8. 4 , , , . 9. 8 7 .

33. English Menu () Dover sole with scallop mousse and vegetables & oran ge curry powder & omija berre blanc sauce Participation Sector() Live Korean Menu () & Menu Section( ) main Cooking Equipment ( ) , , , or Time() Minute() Cooking Point( ) 1. , 2. 3. I n g r e d I e n t Ingredient() Qty() Unit() Ingredient() Qty() Unit() 80 G 50 G 25 G 50 G 7 G 7 G 10 G 15 G 10 G 15 G 7 G 5 G 10 G 15 G 7 G 10 G some some M e t h o d 1. . 2. , , , . 3. . 4. . 5. 4 . 6. , . 7. 6 . 8. 5 . 9. 8 . 10. . 11. . 12. 7 , . 13. , , .

34. English Menu () Olive oil poached Trout&bisque sauce, saffron risotto al salto , green pea puree Participation Sector() Korean Menu () , Menu Section( ) Main Cooking Equipment ( ) Time() Minute() Cooking Point( ) 1. 2. 3. I n g r e d I e n t Ingredient( ) Qty() Unit() Ingredient() Qty() Unit() 120 g 50 g 30 g 1 ea 30 g 300 ml 20 g 1 ea 10 g some 20 g M e t h o d 1. 3cm 55 2. 3.2 4. 5. 6. 7.

35. English Menu () semolina crusted skate wing with baby octopus arancini & creamy leek sauce Participation Sector() Korean Menu () , Menu Section( ) Main Cooking Equipment ( ) Time() Minute() Cooking Point( ) I n g r e d I e n t Ingredient() Qty() Unit() Ingredient() Qty() Unit() 120 g 80 60 g 500 ml 100 g , some 100 g 500 ml 100 g 500 ml 200 g 60 g 50 g 1 ea 1 ea 1 pk 500 ml 300 g 5 ea 2 pk 30 g M e t h o d 1. 2. 3. 2 4. 5. 6. 7.

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15년 해산물요리대회 정리

Food