Carmyn Buckman – Portfolio

09/15/2026

These are the three round fish I fabricated in class. The first is a hybrid striped bass; the second is a lane snapper; and the third is a Scottish salmon, which I also got to practice taking the pinbones out of. All three came in drawn, but I got to practice dressing the bass and snapper and removing the fillets from all three fish.

09/29/2026

I shallow poached this salmon on a bed of shallots with white wine, and covered it with a cartouche. Once the salmon was cooked through, I removed it from the poaching liquid and let the liquid reduce. I then added butter to make a beurre blanc, then strained it and poured it over the salmon.

09/29/2026

This is a lobster I fabricated and sauteed in neutral oil to bring color to the shells. I then added shallots and garlic, brandy, white wine, and fish stock, and let it simmer for ten minutes to finish cooking the lobster. Once it was finished, I removed the lobster and reduced the cooking liquid by about three-quarters. I added concasse tomatoes, fresh tarragon, and fresh parsley, then poured the sauce over the lobster.

09/22/2026

For this dish, I seasoned the snapper fillet with salt and lime juice and set it aside for 2 hours. I cooked the tomato sauce, which also included onions, garlic, pickled jalapenos, green olives, capers, raisins, fish fumet, marjoram, salt, and pepper. Once the sauce came together, I put it over the fish, and I baked it until the fish reached 145 degrees.

09/22/2026

I cooked this halibut fillet by searing the flesh side in a saute pan, par-cooking the potato slices, then assembling the slices and fillet in a papillote bag, adding fish fumet and a small amount of white wine, and cooking it in the oven. I seasoned the dish with salt, white pepper, capers, dill, and shallots.