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Menu -4
Rice Salad (Salade de Riz)


Ingredients
Tomatoes 100gms
Cooked rice 100gms
Peas cooked 50gms
Vinaigrette 1tbsp
Salt pepper to taste
Method of preparation
1.      Skin and de seed tomatoes, cut in 1/2cm dice
2.      Mix with rice and peas.
3.      Add the vinaigrette and correct the seasoning.
Potage St Germain
https://youtu.be/Br35cfFcHZU 


Ingredients
Green peas shelled) 250gms
Onion 25gms
Leeks 25gms
Celery 25gms
Butter 25gms
Bouquet garni 1nos
Mint fresh 1 sprig
Béchamel sauce 300 ml
Stock/water 500ml
Cream 60ml
Method of preparation
1.      Sweat onion, leeks and celery in butter. Add peas cook for a while and add stock/ water.
2.      Bring to boil and add bouquet garni and mint leaves cook until done pass through a fine strainer and re boil.
3.      Add béchamel bring to desired consistency and correct the seasoning.
4.      Finish with cream and serve hot garnish with fresh mint leaves.
Fillet de Poisson Veronique


https://youtu.be/JGMz2Is5cx0 
Ingredients
Fillet of white fish 400gms
Finely chopped shallots 10gms
Fish stock 600ml
Dry white wine 60ml
 Lemon juice 15ml
Fish veloute 250ml
Butter 50gms
Cream 2tbsp
White grapes blanched, skinned and piped) 50gms
Method of preparation
1.      Skin and fillet the fish trim and wash.
2.      Butter and season and earthen ware dish.
3.      Sprinkle with the sweated chopped shallots and add the fillet of fish.
4.      Season and add the fish stock, wine and lemon juice.
5.       Cover with a buttered greaseproof paper.
6.      Poach in moderate oven at 150 to 200 c for 5 to 10 minutes.
7.       Drain the fish well and dress neatly on a flat dish.
8.      Bring the cooking liquor to the boil with the veloute.
9.      Correct the seasoning and pass through double muslin cloth
10.  Mix in the butter finally add the cream.
11.  Coat the fillets with the sauce and glace under salamander.
12.  Arrange the grapes neatly on the dish.

Pommes Allumetts

https://youtu.be/RdMCT8BNZ4c 
Cut the potatoes into thin strips, slightly less than 1⁄4 in. thick (about 1⁄2 cm). Because they are so thin, they are usually fried in one step   until very crisp.


Courgettes Provencale.
 https://youtu.be/Ng8GKiVWL_g- 

Ingredients
Zucchini 400gms
Oil 50ml
Onion 75gms
Tomatoes 400gms
Garlic 4 flakes
Parsley few sprigs
Method of preparation
1.      Finely chop onion and garlic.
2.      Remove the stalks and peel of Zucchini and cut into four lengthwise. Remove seeds and cut into half cm thick slices .blanch in salted water.
3.      Prepare tomato concasse.
4.      Heat oil in a braising pan add onion, garlic and cook without coloring. Add Zucchini  season and sauté for a minute.
5.      Add tomato concasse cover with lid and cook in a moderate oven for approx 1 hour or until done.
6.       Garnish with chopped parsley.






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