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ok people, i have to prepare 3 differant types of meals for work xp in a restaurant…?

i have to prove to the chef that i can cook….and he gave me 80 quid 2day, 2 get 3 main ingredients to create my own dishes with….the 3 ingredients are:
aberdeen angus fillet,
wild organic salmon,
french trimmed rack of lamb.

Very sophisticated palate; nice ideas as well. I would only change a few things for these reasons (and some aren’t changes at all)…

On the beef, head more for the mid-rare than actual medium. (take it off mid-rare and rest it 10 minutes; it’ll be exactly where you want it.) Chervil can be “iffy”; people either love it or hate it. Be subtle if you use it, and finish w/ unsalted butter.( I’ve had success w/ a red wine/dried cherry/demiglace reduction with beef – you can also sub. a not-too-sweet port for red wine.)
The salmon dish sounds good – but do you really want to really do that to a perfect salmon filet? Really? I think of fish cakes and crab cakes as a way to stretch ingredients or enhance less-than-perfect product. I do like the balsamic asparagus. You could roll it in proscuitto and grill it until it crisps for a little extra razzle-dazzle; also if you do choose to go with a fillet, it will add a bit of fat to the final plate, and proscuitto and salmon taste gooooood together. The lamb course you’re suggesting repeats the first course if you go w/ your first ideas on both: both are cooked in a red wine reduction, so you don’t want to do that. A mustard/horseradish/garlic/breadcrumb is really nice on a rack of lamb, or you could keep the lamb as you’ve got it and do something different for the beef sauce. I LOVE the sides you’ve got w/ the lamb, though, and by the way, Rosemary/oil would be perfect on the mustard-crumb lamb combo.
All in all, you’ve got ideas that are sound and delicious; you just want to re-think a few things maybe.

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