Electrolux EHGC93CI Guide d'installation télécharger pdf (Page 7)

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Tetsuya’s exquisitely refined cooking

has long attracted devotees from around

the globe; indeed, more than half of

his restaurant’s bookings are made

from overseas. And although he travels

extensively, he can still usually be found,

sleeves rolled up, at the stoves in

Kent Street.

Tetsuya, in turn, has long been a devotee

of Electrolux appliances, and his private

master kitchen at the restaurant is equipped

with the original Electrolux Ebony collection.

“I’ve known the company for years and

I’ve been using Electrolux equipment ever

since I started in Rozelle. In Europe it’s one

of the most popular brands for commercial

kitchens, and for the home cook it offers

the same durability, reliability and ease

of cleaning needed on a large scale in

restaurants. Induction cooking has been

around a long time, so it’s tried and tested.

It cuts down on radiant heat – which keeps

commercial kitchens cooler – so it’s perfect

for Australian conditions.”

Although Tetsuya jokingly describes himself

as the ‘gadget king’, he stresses that

success in the restaurant means being

consistent. “I need equipment that will give

me the same result each time. For example,

say we’re poaching ocean trout in herbs

and olive oil at a low temperature, we know

that every time we do this using induction

the result will be the same – perfect – which

is essential for restaurant cooking. With

induction, the heat is consistent across

the entire base of the pan. You go to

Alain Ducasse’s kitchens and he’s using

an induction wok – far more efficient and

quicker than gas!

“It’s also about cutting down the time you

spend cleaning up. If something boils over,

it’s just a matter of wiping down a surface –

which means you need fewer chemicals for

cleaning.”

Tetsuya is noticing the increasing awareness

centred on health and well-being issues

in Europe, something he feels is mirrored

in Australia.

“At the restaurant our cooking is definitely

European, with our own touches, of course,

to make it interesting. It’s Mediterranean

really – we hardly use any butter or cream;

certainly not in our savoury cooking, when

we use mostly olive oil. For us, the healthy

choice we make is in the produce. We use

organic ingredients as much as we can,

and we like to know where our produce

comes from, how it’s been reared or grown,

by producers who care” he explains.

“Everyone’s so busy nowadays that people

tend to eat out more during the week. But

I think the weekends are different, and

that the kitchen is increasingly becoming

the heart of home life, where you can

relax with family and friends. You can see

it in the way kitchen design is changing –

open-plan living rooms that centre around

the kitchen, where you can chat over a

glass of wine while you’re cooking. So

although the kitchen may only be used

a few times a week, it needs to be more

user-friendly, ergonomic, stylish and, most

importantly, easy to clean! After you’ve

been entertaining, you don’t want to

spend two hours in the kitchen cleaning

up!” he laughs.

Overall though, Tetsuya sees a more

fundamental shift, observing, “nowadays

people are definitely more educated about

food. Fifty years ago people ate to survive;

now, increasingly, people eat to enjoy.”

And those on the waiting list at Tetsuya’s

would be the first to agree...

tetsuya wakuda cooking authority

By Sally Feldman – a freelance writer

and copy editor on publications,

including The Weekend Australian’s

‘Travel and Indulgence’ section,

Luxury Travel & Style magazine, Vogue

Entertaining + Travel, and ABC’s

Delicious magazine.

Ever since Tetsuya Wakuda started cooking at his tiny restaurant in Sydney’s Rozelle in 1989, he

has been showered with accolades. He is part of an elite group of international chefs that has

influenced other chefs through their personal styles and unique approaches to food. His culinary

philosophy centres on pure, clean flavours that are decisive, yet completely refined. His amazing

technique, Asian heritage, sincere humility, worldwide travels and insatiable curiosity combine to

create incredible, soulful dishes that exude passion in every bite.

tetsuya’s conﬁt of petuna ocean trout

with fennel salad

Skin the ocean trout and cut crosswise into 70–80g (2½ oz) pieces – they

should weigh no more than 100g (3½ oz). In a little tray, immerse the ocean

trout in grapeseed oil and olive oil with the coriander, pepper, basil, thyme

and garlic. Cover and allow to marinate for a few hours in the fridge. If you do

not want to use too much oil, paint the surface of the ﬁsh with oil and press

on the herbs.

To cook the ﬁsh, ﬁrst preheat the oven to the absolutely lowest setting

possible. Take the ﬁsh out of the oil and allow to come to room temperature.

Chop the celery and carrots and place on the base of a baking tray. Put the

ocean trout on top and place in the oven. Cook with the door open so that

the ﬁsh cooks gently. Paint the surface every few minutes with the marinade.

Depending on the size and thickness of the ﬁsh, cooking takes 7-8 minutes

(no more than 10 minutes). When you touch the end part, your ﬁnger should

just go through the ﬂesh. The ﬂesh should not have changed colour at all, but

remain a brilliant orangey-red, and feel lukewam to the touch.

To make the parsley oil, purée the parsley with the olive oil in a blender. Add

the capers and blend.

To make the fennel salad, ﬁnely slice the fennel on a mandolin. Toss with the

lemon juice, salt, pepper and some lemon oil or lemon zest.

Remove the ﬁsh from the oven and allow to cool down immediately. Lift out of

the tray and allow to come to room temperature.

Sprinkle the top of the ﬁsh with ﬁnely chopped chives, konbu and a little

sea salt. To serve, place some fennel salad on the base of the plate. Put the

ocean trout on top and drizzle a little parsley oil all around. Dot the ocean

trout caviar at regular intervals, and serve.

To go with the dish, we suggest a complex chardonnay, such as a 1997

Leeuwin Estate Art Series, 1997 Kistler Chardonnay ‘Durrel’ or a 1997 Jean

Boillot Puligny Montrachet ‘Clos de la Mouchere’.

350g (11oz) ocean trout, ﬁlleted

100ml (3½ ﬂ oz) grapeseed oil

80ml (2½ ﬂ oz) olive oil

½ tablespoon ground coriander

½ teaspoon white pepper

10 whole leaves basil

3 stalks thyme

¼ teaspoon ﬁnely chopped garlic

2 stalks celery, ﬁnely chopped

2 small carrots, ﬁnely chopped

3 tablespoons chopped chives

4 tablespoons konbu, ﬁnely chopped

½ teaspoon sea salt

2 tablespoons ocean trout caviar

fennel salad

¼ bulb fennel, shaved

1 teaspoon lemon juice

salt and pepper

½ teaspoon lemon oil

parsley oil

Leaves from ¼ bunch Italian parsley

100ml (3½ ﬂ oz) olive oil

½ tablespoon salted capers, rinsed and drained

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Electrolux EHGC93CI Guide d'installation Page 7

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