When I first took my Chef course, one of the first 3 words that stuck with me was “ MISE EN PLACE .“  I would find out that those 3 words helped me sculpt the person I am today.
 MISE EN PLACE is defined as the set up required before cooking and is often used in kitchens to refer to “ organizing “ and “ arranging “ the ingredients that a cook will require for the menu items that are expected to be prepared during a shift. This refers to someone who knows to be well prepared.
As this helped me in my Chef career, it has also helped me in my position as Culinary Account Manager to be better organized and well prepared when meeting a customer.
As we can be selling any number of High Liner Foodservice products, it’s important to know your customers and their menus.  It saves time; it adds value; and makes you look more professional by doing your “MISE EN PLACE “ beforehand. But most important, it builds confidence and makes you a better person!
I recently conducted a live demonstration in front of customers. By doing my “MISE EN PLACE“ the day before, I was prepared and on time for the presentation as you never know what the events of the day may bring. It also gave me more time to interact with the customers and to have fun!
By doing your “MISE EN PLACE“  beforehand, you save time, costs & waste (by having ingredients measured out ahead of time), and always deliver a consistent dish in front of your customer!

Enjoy
Chef Claude

Salmon Zucchini Noodle Asian Salad
Serves one; double or triple ingredients to serve accordingly
Ingredients
3oz ( 4 strips ) Fully Cooked Steamed Grilled Salmon Strips, thawed,
High Liner Code 9143
2oz Chinese noodles ( for making Chow Mein )
1 medium sized zucchini
1 medium sized carrot
1/4 cup cherry tomatoes, halved
1/4 cup cooked quinoa
1/2 avocado sliced
1 spring onion
White sesame seeds to garnish
Dressing (serves two)
2 tsp. low sodium soy sauce
2 tsp. white vinegar
2 tsp. melted coconut oil
1 tsp. tahini
1/2 tsp. hot sauce of your choice
Fresh black pepper to season

Method
Cook quinoa according to directions on the back of the package.
Let quinoa cool.
Bring 1 quart of water to a rolling boil in a large pot. Add the noodles to the pot, stir the noodles frequently while they cook , they should be done after 5 minutes of cooking. Drain the noodles, rinse with cold water to stop the cooking, spread the noodles out on a sheet pan to air dry.
With a julienne peeler, peel zucchini and carrots. Cut remaining vegetables accordingly and toss with zucchini, carrots, quinoa and noodles . Break apart the salmon and carefully toss it together with vegetables.
Whisk all dressing ingredients together until tahini is fully incorporated. Pour 1/2 the amount over salad and garnish with sesame seeds. If you are cooking this for one, then you will have leftover dressing; if you are cooking for two, use the full amount of salad.

Savoury Salmon Pizza
Serves 4
Ingredients
3oz (4 strips) Fully Cooked Steamed Grilled Salmon Strips (keep frozen), High Liner Code 9143
4oz Pizza sauce
8oz sliced mushrooms
••• small red onion, thinly sliced
4oz sliced black olives
11/2 cups shredded mozzarella
1tbsp olive oil
Pizza dough (see recipe)
cilantro sour cream (see recipe)
Method
Roll out pizza dough (medium size)
Spread the tomato sauce
Top with the sliced mushrooms , red onions and black olives
Sprinkle the mozzarella cheese on top
Put the frozen salmon strips on top of the cheese
Bake in oven at 450 F for 15 minutes or until the cheese is golden brown
Drizzle with cilantro sour cream
Garnish with fresh cilantro on top and 4 lime wedges on the side
Optional toppings , mango salsa (see recipe)

Cilantro Sour Cream
••• cup sour cream
••• cup mayonnaise
1 Tbsp lime juice
1 clove garlic, minced
2 Tbsp cilantro, chopped
Tabasco sauce, to taste
Combine all ingredients together. Sauce can be stored in a squeeze bottle for easier application onto taco.
Mango salsa
1 mango, diced
••• red pepper, diced
1 scallion, sliced
••• jalapeno, finely diced (optional)
2 tbsp cilantro, chopped
1 tbsp vegetable oil
1 tsp lime juice
••• tsp lime zest
Combine all ingredients together in a bowl. Refrigerate until ready to use.
Pizza dough recipe
4 cups flour - plus additional if needed
2 tablespoons extra virgin olive oil - plus additional to drizzle
2 teaspoons instant dry yeast
1/8 teaspoon kosher salt
1 1/4 - 1 1/2 cups warm water
Into your stand mixer’s bowl add: flour, oil, yeast, kosher salt. Using the dough hook turn mixer on low. GRADUALLY drizzle the water in until it forms a ball. Continue kneading for approximately 8-10 minutes. The dough ball should be tacky but not sticky to the touch.
Cover your dough ball with a kitchen towel and allow it to rise until it’s twice it’s size.
NOTE: If your dough is too “wet” add a little more flour. If your dough is too “dry” add a little more water.