Hot section, fish and new actions

And again hello! So, I got again new section, hot one, fish. I am working with chef de partie and commis chef of fish. They taught me a whole part and all stuff what should do commis chef. And chef de partie want and trust me to do everything in my own during service. I am so happy that they think that I am good enough to do this. So, and the reason why they did that is: from 27 of May restaurant will be closed for the holiday (but we will go to work to another one)and after will come new commis chef and I have to teach him all stuff of this part. I am proud that they have entrusted me this deal.

But when I only started I was so stressed and emotions just overwhelmed me. Fish section is different from pastry and starters and I needed time to understand what's happening around me and get used to hot environment with salamander and stuff. But now I like this everything.

So, dishes which we have in tasting menu and carta.

In tasting menu there are:

Grilled hake wrapped on thin Iberian bacon slices, braised cabbage and celeriac pure.
Sliced asparagus with mushrooms and small pisces fish.

In carta there are:

Grilled hake wrapped on thin Iberian bacon slices, braised cabbage and celeriac pure. (but on the other plate)
Sea bass taco rested on marinated barnacle sauce, brushstroke of coriander pesto, hollow zucchini and crispy egg yolk.
Roasted Turbot on a mayonnaise made from different peppers, slightly spicy chili bonbons and potato cylinders.
Artichoke with truffle pure.

It was my first week on fish, hard but I learned and enjoyed a lot of all processes. And next post will be about more details of mise en plance. And now rest for next week.