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Stir it up magazine March 2015

FIVE WAYS TO USE About Spencer Metzger >> Spencer Metzger is a chef de partie at The Ritz London. He first came to The Ritz for two weeks of work experience in summer 2009, then applied to the Royal Academy of Culinary Arts Apprenticeship programme and achieved a place at Bournemouth College that September. Having completed his initial placement at The Ritz, both Spencer and Bournemouth College agreed that it would be appropriate for him to work as an apprentice at the hotel. He joined the team in January 2010, half way through the first year of his Specialised Chef Apprenticeship Course. In June 2014, Spencer achieved the highest score in the Royal Academy of Culinary Arts Annual Awards of Excellence, securing his place in the Craft Guild of Chefs Young National Chef of the Year final. Prepare the asparagus by peeling the bottoms and cook in well-salted boiling water until tender and then glaze in butter and water. For a quick hollandaise sauce, reduce white wine vinegar, peppercorns, chopped shallot and a splash of water in a pan. Cool and pass into a clean pan. Add 3 egg yolks and on a very gentle heat whisk until it is a thick sabayon. Move the pan on and off the heat to ensure it does not get too hot. Once the sabayon is ready, add small cubes of butter one by one slowly and whisking all the time. Season with salt, cayenne pepper and lemon juice and keep in a warm place. Serve the salmon on top of the glazed asparagus and a few spoonfuls of hollandaise on top. 5. ‘Sous-vide’ Salmon – This method of cooking salmon is becoming more popular in restaurants using all new equipment such as water baths. Cure the salmon for approximately 10 minutes with sea salt. Wash off and pat dry. Cut the portion in half and trim into a barrel shape. Roll tightly in clingfilm and twist the cling film in opposite directions tightly so the salmon has no air inside and holds a nice shape. Heat a pan of water to 40°C and place the salmon into the water bath for around 20-30 minutes and then remove. Carefully remove the cling film, season with sea salt and a grind of black pepper and serve. The salmon with still be very pink and have a completely different texture. Spencer at work in The Ritz kitchen In June 2014, Spencer achieved the highest score in the Royal Academy of Culinary Arts Annual Awards of Excellence MARCH 2015 25


Stir it up magazine March 2015
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