Brown Stock (Estouffade) 4litres
MOTHER SAUCES
BÉCHAMEL (white sauce) 1ltr
Ingredients
Flour- 90gms
Butter-90gms
Milk-1ltr
Onion studded with clove and bay leaf-25 gm
Method
1. Bring milk to boil with studded onion and set aside
2. Melt butter in a thick bottomed pan
3. Add flour, stir and cook the roux over a gentle fire without colouring till it gets a sandy texture.
4. Pour the milk into the roux stirring with wooden spoon to avoid lumps. Simmer gently for half an hour.
5. Remove the studded onion and pass through a fine strainer, cover with butter to prevent the formation of a skin.
VELOUTE 1 LTR
Ingredients
Flour- 90gms
Butter-90gm
Stock- 1ltr
Mushroom trimmings-25 gm
Method
1. In a thick bottomed pan, prepare blond roux.
2. Add cold stock to the roux, stir vigorously to avoid lumps
3. Add mushroom trimmings.
4. Simmer gently for an hour, stirring frequently with wooden spoon.
5. Pass through a fine strainer and cover with butter to prevent the formation of skin.
ESPAGNOLE (BROWN SAUCE) 1 LTR
Ingredients
Fat-60gm
Flour-70gm
Tomato puree-30gm
Brown stock-1.5ltr
Fat-15gm
Carrots-gms
Onions70-gms
Parsley, celery and bay leaf-3gm
Method
1. Prepare brown roux in a heavy bottomed pan and cool.
2. Add tomato puree constantly stirring to prevent lumps
3. Gradually mix in hot stock, stirring vigorously to blend well and cook on a gentle fire.
4. Sauté the mirepoix fat and add the sautéed vegetables to the sauce.
5. Simmer gently for 4 to 6 hrs.
6. Remove the scum when it comes to the tip.
7. Strain and cover with a thin layer of butter.
HOLLANDAISE SAUCE 4 PORTION
Ingredients
Butter-200gm
Egg yolk-2
Crushed peppercorns-5
Vinegar-15ml
Lemon juice-1/2
Method
1. Melt butter in a pan and keep aside.
2. Place crushed peppercorns and vinegar in a pan and reduce completely.
3. Add in a table spoon of water and let it cool.
4. Add egg yolk and whisk.
5. Place the pan in a double boiler and whisk the egg yolk till a sabayon is formed. Then gradually add the melted butter till it gets blended and forms a smooth sauce. Add lemon juice.
6. Strain through a fine strainer for correct seasoning.
7. Store at 30 to 37 degree C if necessary.
TOMATO SAUCE 500ML
Ingredients
Flour-80gm
Butter-70gm
Dices of bacon trimmings-40gms
Onions80gms
Carrots-80gms
Celery-40gm
Bayleaf-1/2
Garlic crushed-1 clove
Tomato puree-100gms
Tomatoes chopped-50gms
Brown stock -1000 ml
Suger-10gm
Salt-3gms
|Method
1. Melt butter in a pan
2. Add roughly shopped vegetable, crushed garlic and sauté till it is slightly brown
3. Mix in flour and fry till it gets a texture and slightly brown color.
4. Add tomato puree and chopped and stir.
5. Add cold stock constantly, stirring to prevent lumps and bring to boil.
6. Add seasoning and cook for 1.5 hrs
7. Strain and cover with butter.
MAYONNAISE 1ltr
Ingredients
Salad or olive oil-1ltr
Egg yolk-8
French mustard-1/2 tsp
Vinegar-25ml
Lemon juice-1
Seasoning-to taste
Method
1. Place egg yolk and vinegar, mustard paste, seasoning in a clean bowl and whisk well.
2. Add oil slowly, a little at a time, whisking continuously till all the oil is incorporated.
3. Finish the sauce by adding lemon juice and warm water. This is done to ensure coherence of the sauce and to prevent its turning or curdling.
Work plan menu
Salade de chou cru
Ingredients
Cabbage 250gms
Onion 100gms
Capsicum 100gms
Salad oil 30ml
Vinegar/ lemon juice 10ml
Carrot for garnish
Mustard powder a pinch
Salt and pepper to taste
Lettuce 4nos
Method of preparations
1. Shred cabbage finely. Remove seeds from capsicum and finally chop capsicum and onion
2. Mix cabbage onion and capsicum in a clean bowl and dress with vinaigrette dressing.
3. Place lettuce leaf on a plate put salad in the centre and garnish with brunoise of carrots.
BÉCHAMEL (white sauce) 1ltr
Ingredients
Flour- 90gms
Butter-90gm
Milk-1ltr
Onion studded with clove and bay leaf-25 gm
Method
1. Bring milk to boil with studded onion and set aside
2. Melt butter in a thick bottomed pan
3. Add flour, stir and cook the roux over a gentle fire without coloring till it gets a sandy texture.
4. Pour the milk into the roux stirring with wooden spoon to avoid lumps. Simmer gently for half an hour.
5. Remove the studded onion and pass through a fine strainer, cover with butter to prevent the formation of a skin.
Russian salad( Salade Russe) ( Salade de legumes) (vegetable Salade)
Ingredients
Peas (shelled) 200gms
Carrots (diced), peeled 250gms
French beans (stringed and cut) 250gms
Turnip (peeled and cubed), boiled 100gms
Mayonnaise sauce200ml
vinaigrette 1 tbsp
1 Tbsp Salt
1 Tbsp Black pepper, powdered
1 Tbsp Mustard powder
Method of preparation
1. Boil or steam the chopped vegetables, to bite like consistency, drain and chill.
2. When cool, mix the vinaigrette and mayonnaise sauce, salt, and black pepper and mustard powder.
3. Chill and serve.
WORK PLAN
9:00AM TO 9:30AM
1. Make studded onion and bring milk to boil with studded onion and set aside
2. Wash, peel and Cut vegetables as required for salads.
3. Make roux for Béchamel sauce.
9:30am to 10:00am
1. Boil the vegetables for Russian salad.
2. Make mayonnaise and keep in refrigerator.
3. Mix roux and milk and keep on flame for further cooking.
10:00am to 10:30am
1. Make enough vinaigrette for salad Chou cru and Russian salad.
2. Mix vegetables for both salad and mix with respective dressing.
3. Remove the studded onion from béchamel once it attains the right consistency.
10:30am to 11:00am
1. Prepare base for the salad and place the salad on the base.
2. Keep béchamel on double boiler to keep it warm.
3. Plate the salad and chill them well before serving.
MENU 1
COLESLAW
BEETROOT SALAD
POACHED EGG WITH CHEESE SAUCE
OEUFS EN COCOTTE
MASHED POTATOES
CARROT VICHY
COLESLAW
Ingredients
Cabbage – 200 Gms
Carrots- 50 Gms
Mayonnaise 125ml
Method:
1. Trim off outside leaves of the cabbage.
2. Cut into quarters. Remove centre stalk.
3. Wash the cabbage, shred finely and drain well.
4. Mix with fine julienne of raw carrot.
5. Bind with mayonnaise or vinaigrette.
Beetroot salad
Ingredients
Beet roots: 400g
Fresh parsley: 2 Tb spoon chopped
Vinaigrette: 60ml
Minced onion, to taste (optional)
Method
1. Rinse the beet roots. Place in a pot and cover with water & cook until
tender( 25 minutes).
2. Drain the beets, and slide the skins off while the beets are still warm.
Allow the beets to cool, and then cut the beets into 1/4" cubes.
3. Mix the cubed beets in a large bowl with the remaining ingredients. Cover
tightly, and refrigerate at least an hour or overnight.
MASHED POTATOES ( Pommes Puree)
Ingredients
Potatoes – 200gms
Butter-15gms
Milk- 30ml
Salt- to taste
Pepper- to taste
Method:
1. Wash peel and rewash the potatoes. Cut into and even size.
2. Cook in lightly salted water or steam.
3. Drain off the water, cover and return to a low heat to dry out the potatoes.
4. Pass through a medium sieve
5. Return the potatoes to a clean pan.
6. Add butter and mix in with a wooden spoon
7. Gradually add warm milk continuously until a smooth creamy consistency has reached.
8. Correct the seasoning.
GLAZED CARROT (CARROT VICHY)
Ingredients
Carrots-200gms
Salt , pepper- to taste
Butter- 15 gms
Chopped parsley- for garnish
Method:
1. Peel and wash the carrots
2. Cut into 2mm thin slices .
3. Place in a pan with a little salt, a pinch of sugar and butter. Barely cover with water.
4. Boil steadly in order to evaporate all the water.
5. Tossed the carrots over a fierce heat for 1-2 minutes in order to give them a glaze.
6. Serve sprinkled with chopped parsely.
POACHED EGG WITH CHEESE SAUCE (OEUF POCHES MORNAY)
Ingredients
Eggs- 02
Buttered toast-02
Mornay sauce-250ml
Method:
1. Cook eggs as for poached eggs.
2. Place toast cut into rounds crust removed on a plate.
3. Add the hot well drained eggs.
4. Completely cover with mornay sauce, sprinkle with grated parmesan cheese, brown under the salamander and serve.
Mornay sauce
Add 50grms of grated cheese, 1 egg yolk. Mix well in boiling sauce, remove from heat.
Strain if necessary but do not allow to re- boil.
Oeufs En cocotte
Ingredients
Butter 25gms
Salt, pepper
Eggs 04 nos
Methods
1. Butter four eggs cocottes.
2. Break an egg carefully into each.
3. Place the cocottes in a sauté pan containing 1cm water.
4. Cover with a tight fitting lid, place on a fierce heat so that the water boils rapidly.
5. Cook for 2-3 minutes until the eggs are lightly set and serve.
MENU 2
POTATO SALAD
CONSOMMÉ BRUNOISE
SCOTCH EGGS
POMMES LYONNAISE (SAUTÉ POTATOES WITH ONIONS)
BOILED VEGETABLES
POTATO SALAD
Ingredient 4 portions
Cooked potatoes-200 gms
Vinaigrette -1 tsp
Mayonnaise-125 ml
Onion chopped-10 gms
Chopped parsley
Method:
1. Cut potatoes on ½-1 cm dices sprinkle with vinaigrette.
2. Mix with blanched onions and Add mayonnaise and correct seasoning.
3. Sprinkle with chopped parsley.
Consommé Brunoise
Ingredients
Brown stock 1.5 lt
White of eggs 2
Onions 50 g
Celery 50 g
Minced meat 500g
Carrots 50 g
Leeks 20g
Bouquet garni
Salt to taste
For the garnish
1 tbsp finely diced carrot
1 tbsp finely diced turnip
1 tbsp finely diced green leek
Method
1. Place the minced meat in a saucepan; add the salt, whites of eggs and dices vegetables mixed thoroughly with a little cold stock.
2. Gradually add the remainder of the cold stock. Bring to the boil slowly, stirring from time to time with a wooden spoon.
3. When just boiling remove spoon and allow to simmer gently for 2 ½ hours. Do not disturb the contents during cooking.
4. Strain through 4 layers of damp muslin.
5. Re boil and remove all fat with absorbent paper.
6. Correct the colour, seasoning and garnish with brunoise of vegetable.
SCOTCH EGGS
Ingredient 4 portions
Hard boiled eggs-4 nos
Sausages meat-300 gm
Flour-25 gms
Beaten eggs-1 nos
Bread crumbs-50 gms
Method:
1. Completely cover each egg with sausage meat.
2. Pass it through the flour, egg and breadcrumbs. Shake off the surplus crumbs.
3. Deep fry to a golden brown in a moderately hot fat.
4. Drain well , cut in have and serve hot or cold
POMMES LYONNAISE (SAUTÉ POTATOES WITH ONIONS)
Ingredient 4 portions
Potatoes- 500 gms
Onions -125 gms
Flour-50 gms
Milk-50 ml
Oil- to deep fry
Salt and pepper- to taste.
Method:
1. Boil and peel potatoes
2. Cut potatoes into 1/8 inch slices.
3. Toss in hot shallow oil in a frying pan until lightly colored season lightly with salt.
4. Cut onions into ½ inch slices.
5. Pass through milk and seasoned flour.
6. Deep fry in hot oil.
7. Combine two and toss together.
8. Serve with chopped parsley
BOILED VEGETABLES
Cauliflower-1/2 kg
French beans-1/2 kg
Water-
Salt/pepper- to taste
Method:
1. Trim and cut cauliflower into florets.
2. Top and tail the beans and cut into strips (2 x 1/8 inch)
3. Cook lightly in salted water until cook.( 3- 5minutes)
4. Do not overcook. Drain well, season and serve.
MENU 3
FRUIT SALAD
SCOTCH BROTH
BAKED JACKET POTATOES (POMMES AU FOUR)
FRENCH FRIES (POMMES FRITES)
OVEN ROAST POTATOES (POMMES ROTIES)
ALLUMETTE POTATOES (SHOESTRING OR MATCHSTICK POTATOES)
RATATOUILLE
Fruit Salad
Ingredients
Mixed fruit Cut into dice or slice 400 gms
(Grapes, Peaches, Orange, Papaya, Pineapple, Cherry, Strawberry etc.)
Granulated sugar 50g
Dressing:
Juice of one lime
1/2 cup pineapple juice
1 teaspoon ground ginger
Method
1. Combine dice and sliced fruits in a large serving bowl; toss gently.
2. Sprinkle with sugar.
3. Whisk together remaining ingredients in a small bowl.
4. Pour dressing mixture over fruit and toss gently to combine. Cover and chill
the fruit salad thoroughly before serving.
Scotch broth
Ingredients
Scarg end of beef 200gms
Water or beef stock 1 litre
Barley 25gms
Vegetables (carrots, turnips, leeks, celery, onion)chopped 200gms
Bouquet garni 1nos
Sal & pepper to taste
Chopped parsley 1 sprig
Method preparation
1. Place beef, free from fat, in a saucepan and cover with cold water, bring to the boil , immediately wash off under running water.
2. Clean the pan, replace the meat, cover with cold water, bring to the boil and skim.
3. Add the washed barley, simmer for 1 hour.
4. Add the vegetables, bouquet garni and season.
5. Skim when necessary; simmer until tender for approximately 30 minutes.
6. Remove the meat, allow cooling and cutting the bone, remove all fat and cut the meat into neat dices the same size as the vegetables return to the broth.
7. Correct the seasoning skim off all the fat, add the chopped parsley and serve.
Baked jacket potatoes (pommes au four)
Ingredients
Potatoes- 01 for one portion
Method:
1. Select good sized potatoes and allow one potaote per portion.
2. Scrub well; make a2mm deep incision round the potato.
3. Place on tray in a hot oven at 230 c -250 c for 1 hour. Turn the potatoes over after30 minutes.
4. Test by holding the potato in cloth and squeeze gently if cooked it should feel soft.
French Fries (pommes Frites)
Peel and eye the potatoes.
2. Cut the potatoes into strips 3⁄8 in. (1 cm) square and about 3 in. (71⁄2 cm) long. Hold the cut potatoes in cold water until needed, to prevent discoloration.
3. Line sheet pans with several layers of brown paper and have them ready by the deep fryer.
4. Drain and dry the potatoes well. Deep-fry in fat heated to 325°F (160°C) until they are just beginning to turn a pale golden color. At this point, they should be cooked through and soft.
5. Remove the potatoes from the fryer and turn them out onto the sheet pans in a single layer to drain. Refrigerate.
6. At service time, fry the potatoes in small quantities in fat heated to 350°–375°F (175°–190°C) until brown and crisp.
7. Drain well. Salt them lightly away from the fryer or let customers salt their own. Serve immediately.
Allumette Potatoes (Shoestring or Matchstick Potatoes)
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.
Oven Roast Potatoes (pommes Roties)
Portions: 4 Portion size: 4 oz (125 g)
Potatoes -1/2 kg
Vegetable oil or olive oil- as needed
Salt- to taste
White pepper- to taste
Method
1. Peel and eye potatoes. Cut into 25 uniform portions and trim pieces to shape. Save the trimmings for other use.
2. Dry the potatoes well and rub with oil. Place in oiled baking pan and season with salt and pepper.
3. Place in 400°F (200°C) oven and bake until browned and cooked through, about 1 hour. Half way through baking time, turn potatoes and brush with additional oil.
Ratatouille 4 portions
Ingredients
500 g Zucchini
500 g Eggplant
500 g Onions
4 Green bell peppers
4 Garlic cloves
1 kg Tomatoes (canned may be used if necessary)
200 ml, Olive oil or more as needed or more as needed
125 ml Chopped parsley
1 Bay leaf
1 gm Dried thyme
Salt to taste
Pepper to taste
Method:
1. Prepare the vegetables: Cut the zucchini into 1⁄2-in. (1-cm) slices. Peel the eggplant and cut into large dice. Slice the onions. Remove the cores and seeds of the peppers and cut into 1-in. (21⁄2-cm) dice. Chop the garlic. Peel and seed the tomatoes and cut into large dice (leave canned tomatoes whole; they will break up during cooking).
2. Sauté the zucchini in a little of the olive oil until it is about half cooked. Remove from pan.
3. Sauté the eggplant in olive oil until half cooked. Remove from pan.
4. Sauté the onions and peppers until half cooked. Add the garlic and sauté another minute.
5. Combine all vegetables and seasonings in brazier or heavy saucepan. Cover and cook in a slow oven (325°F/160°C) for about 30 minutes, until vegetables are tender and flavours are well blended. If the vegetables are too juicy, cook uncovered on a range top for a few minutes to reduce. Be careful not to scorch the vegetables on the bottom.
6. Adjust seasonings. Serve hot or cold.
Menu 4
Egg Preparations)
Oeuf Farci
Ingredients
Hard-boiled eggs 2no
Mayonnaise 25 ml
Dry mustard 1/2 tsp
Finely chopped chives 1½ tsp
Finely chopped parsley 1½ tbsp
Salt and pepper
Paprika
Method
1. Shell eggs and cut in halves lengthwise.
2. Loosen yolks carefully from whites and put them in a small bowl.
3. Mash yolks with a fork. Add mayonnaise (enough to make yolks nicely moist),
mustard, chives, parsley and a sprinkling of salt and pepper.
4. Mix with fork until well blended.
5. Stuff into egg whites.
6. Sprinkle with paprika. Chill.
Oeuf Portuguese
INGREDIENTS
1/4 cup olive oil
3 bell peppers, any colour, thinly sliced
1 medium red onion, thinly sliced
2 beefsteak tomatoes, cut into wedges
8 garlic cloves, thinly sliced
1 jalapeño, with seeds, halved lengthwise
1/4 cup fresh basil leaves
2 tablespoons fresh oregano leaves
1 1/2 teaspoons chili powder
1 teaspoon paprika
1 cup ricotta
4 large eggs
1 cup grated sharp white cheddar (about 4 ounces)
1/4 cup grated Parmesan (about 1 ounce)
Toasted country-style bread (for serving)
Method
1. Heat oil in a large heavy pot over medium heat. Add bell peppers and onion and cook, stirring occasionally, until softened and just beginning to brown, 10–12 minutes.
2. Add tomatoes, garlic, jalapeño, basil, oregano, chili powder, and paprika to pot. Reduce heat to medium-low and continue to cook, stirring occasionally, until vegetables are very soft and liquid is thickened, 20–30 minutes; season with salt and pepper. Discard jalapeño.
3. Preheat oven to 400°F. Transfer bell pepper mixture to a 13x9" baking dish. Using the back of a spoon, make 6 evenly spaced divots in mixture. Spoon a dollop of ricotta into each divot, then crack 1 egg into each. Top with cheddar and Parmesan; season with salt and pepper. Bake, rotating dish halfway through, until Parmesan is melted and egg whites are almost set but yolks are still runny, 15–18 minutes.
Oeuf Benedict
Ingredients
Tomatoes, ends removed and halved 1
4 thin slices cooked ham
Eggs 2
English muffins, split, toasted, and buttered 2
Hollandaise sauce 100ml
Method
1. Place ham slices and tomato halves on rack of broiler pan. until ham begins
to get browned and tomatoes are cooked through.
2. Poach egg in salted water, for 3 to 5 minutes or until set. Remove with
slotted spoon; drain.
3. On warm serving plates, place English muffins, 2 halves to each plate. Top
halves with 2 slices of ham and a poached egg. Spoon a little sauce over the
egg and place a thick slice of broiled tomato next to the egg.
Spanish Omelette
Ingredients
Potatoes, peeled 100g
Onion 25g
Eggs 3 no
Olive oil for pan frying
Salt to taste
Method
1. Peel & slice potatoes.
2. Peel and chop the onion.
3. Mix potatoes, onions & salt together.
4. Fry the potatoes & onion till potatoes are cooked. Remove from the pan
and drain extra oil.
5. Beat the eggs and pour in the potato onion mixture. Mix together with a
large spoon.
6. Pour 1-2 Tbsp of olive oil into a non-stick frying pan When hot, stir the
potato onion mixture once more and “pour” into the pan and spread out evenly.
Allow the egg to cook around the edges.
7. When the mixture has browned on the bottom, turn it over to cook the other
side.
8. Serve hot.
Oeufs Florentine
ingredients
serves 4
3/4 kg
spinach, stalks removed
Salt
25 g (1 oz) butter
Pinch of grated nutmeg
freshly ground black pepper
4 eggs
50 g (2 oz) Cheddar or Cheshire cheese, grated
Method
1. Wash
the spinach and put in a large saucepan with salt to taste. Heat gently until
juices flow from the spinach, then cover the pan and cook gently for 5 to 10
minutes or until the spinach is tender.
2. Drain and chop. Return to the rinsed-out pan with the butter, nutmeg, and
pepper to taste, and allow to dry out for a few minutes over gentle heat.
3. Meanwhile, lightly poach the eggs in gently simmering water. Put the chopped
spinach on a bread toast cut in round.
4. Place the drained, poached eggs on top. Sprinkle with the cheese and brown
under a preheated hot grill for 2 to 3 minutes. Serve immediately.
Menu 5
White Gravy
Ingredients
Whole gram masala
Green cardamom 05nos
Black cardamom 01nos
Cloves 05nos
Cinnamon 01nos
Bay leaf 01nos
Boiled onion paste 250gms
Ginger& garlic paste 60gms
Red chilli powder 10gms
Salt to taste
Yoghurt 225gms
Cashew nuts paste 30 gms
Cream 100ml
Oil 150ml
Kewda essence 3 -4 drops
Method of preparation
1. Heat oil and add whole gram masala , sauté over medium heat until it begins to crackle.
2. Add boiled onion paste and sauté for 2 minutes. Then add ginger garlic paste, sauté for 30 seconds, add red chilli powder and salt.
3. Remove handi from fire and add yoghurt return to heat, add, water 200ml, then simmer until the fat comes to the surface.
4. Add cashew nut paste and cream, bring to boil to a boil reduce to medium heat and add kewda essence.
Brown Gravy
Ingredients
Whole gram masala
Green cardamom 05nos
Black cardamom 01nos
Cloves 05nos
Cinnamon 01nos
Bay leaf 01nos
A pinch of mace
Boiled onion paste 250gms
Ginger& garlic paste 60gms
Red chilli powder 10gms
Coriander powder 5gms
Turmeric3gms
Salt to taste
Yoghurt 225gms
Fried Onion paste 50 gms
Cashew nuts paste 30 gms
Cream 100ml
Garam masala 3gms
Green cardamom Powder 3gms
Mace powder a pinch
Oil 150ml
Method:
1. Heat ghee in a pot , add whole garam masala and sauté over medium heat until begins to crackle.
2. Add boiled onion paste and sauté for 2 minutes. Then add ginger garlic paste, sauté for 30 seconds, add red chilli powder, coriander powder, turmeric powder and salt.
3. Remove pot from fire and add yoghurt return to heat, add, water 200ml, bring to boil and then simmer until the fat comes to the surface.
4. Add fried onion paste, add cashew nut paste and cream, bring to boil to a boil reduce to medium heat.
5. Add garam masala and cardamom and mace powder, stir.
FISH PREPARATIONS
Fish Fillets in White Wine Sauce (Filets de Poisson Dugléré) Sauce Nos of portions 04
100 ml white wine
300 – 400 ml fish stock
125 g butter
salt/pepper
Vegetable Garnish
1/2 onion, diced
2 shallots, diced
3 medium or large tomatoes, peeled, seeded and diced
2 tbsp. finely chopped parsley
Directions
1. Prepare the vegetable garnish: remove the skins from the tomatoes: remove the top core of each tomato and place an ‘x’ on the bottom. Place each tomato into a pan of boiling water until the skin loosens. Remove from the pan and immediately place into a bowl of ice water to stop further cooking of the tomato. Remove the tomato skins and cut into quarters. Remove the seeds and then finely dice the tomatoes.
2. Chop finely the ½ onion and two shallots.
3. Butter a fry pan generously. Over medium heat, add the onions and shallots first to the pan, then add the tomatoes and fish pieces. Season with salt and pepper, then add the 100 ml wine on top.
4. When the fish stock is ready, pour this over the fish mxture, just enough to cover the fish and vegetables. Cover and cook over medium heat for 7-8 minutes until the fish is cooked (do not over-cook).
5. Finish the sauce: remove the fish from the pan and cover with foil. Let the sauce reduce for 6-10 minutes, then gradually add 125 g cold butter cubes to thicken. Season with salt and pepper to taste.
6. To Plate: place one piece of fish in the centre of the plate, then top with some of the sauce. Sprinkle with the diced parsley.
Fillet de poisson a la Anglaise Nos of portions 04
Portions: 6 Portion size: 125 gms
Ingredients
fillets of lean, white fish 750 gms
Flour 200gms
Egg 02
Milk 250ml
Salt to taste
Pepper to taste
Procedure
1. Set up a breading station .Place the flour in one pan, the eggs beaten with milk in a shallow bowl, and the bread crumbs in another pan.
2. Season the fish lightly with salt and white pepper.
3. Bread the fish fillets by passing them through the flour, egg wash, and
crumbs. Press the crumbs on firmly.
4. Fry the fillets in deep fat heated to 350°F (175°C) until golden brown
5. Drain and serve immediately. Garnish each portion with a parsley sprig and lemon wedge. Serve with 1 fl oz (25 mL) tartar sauce.
S Tartare Sauce Mayonnaise Sauce with hard boiled eggs garnished with finely chopped onions and chives.
Fillet de Poisson Orly (Fish Orly) Nos of portions 04
Ingredients
Fish Fillets 800 grams
Refined Flour 1 cup
Salt to taste
Lemon juice 15 ml
Baking powder 5 gm
Egg 1 nos
Ice cubes 8-10 Nos
Soda chilled as required
Oil 2 tablespoon + to deep fry
Method of preparation
1. Sprinkle salt over the fish along with lemon juice, one tablespoon of refined flour and set aside. Place the remaining refined flour in a bowl.
2. Add salt, baking powder, ice cubes, egg. Mix well. Add chilled soda and mix to make a smooth and thick batter.
3. Heat sufficient oil in a deep pan. Dip the fish fillets in the batter and deep fry till lightly browned and crisp. Drain and place them on an absorbent paper.
4. Arrange them in a serving dish, and serve hot.
Fillets of Sole Meunière Nos of portions 04
Ingredients
Sole fillets, 500gms
Salt to taste
White pepper to taste
Flour 20 gms
Clarified butter or oil, or a 25gms
Mixture of butter and oil
Method preparation
1. Have all ingredients ready, but do not season and flour the fish until immediately before cooking.
2. Unless you are cooking to order, use as many sauté pans as necessary to hold all the fillets, or cook them in several batches.
3. Place the sauté pans over medium heat so that they will be ready as soon as the fish is floured.
4. Season the fillets with salt and pepper. Place the clarified butter in the hot pans to heat. Dredge the fish in flour and shake off excess.
5. Place the fish in the pans flesh side (presentation side) down.
6. Sauté until lightly browned. Turn over with a spatula and brown the other side. Be careful not to break the fillets when turning.
7. Remove the fillets from the pan with a spatula, being careful not to break them. Plate the fish on hot dinner plates.
8. Sprinkle the fish with lemon juice and chopped parsley.
9. Heat the butter in small saucepan or sauté pan until it turns light brown (beurre noisette).
10. Pour the hot butter over the fish.
11. Quickly place a lemon slice on top of each fillet and serve immediately.
Fillet de Poisson Colbert Nos of portions 04
Ingredients
Fish 500gms
Milk 20 ml
Seasoned flour 15gms
Bread crumbs 30gms
Fat to fry
Egg 1nos
Method of preparation
1. Clean and fillet the fish
2. Dip in milk and refined flour.
3. Coat with beaten egg and breadcrumbs.
4. Deep fry in hot fat and serve crisp with maitre de hotel butter.
5. For maitre de hotel butter (parsley butter) Soften butter in a bowl. Grate in zest from half the lemon (keep other half for garnish). Add parsley and a squeeze of lemon juice. Mix well, then form butter into a roll (about 2.5cm/1in round) in paper or foil and chill until firm. Cut into slices. Serve with each piece of fish.
Fillet de Poisson Florentine Nos of portions 04
Ingredients
• 250gm mild-flavored fish fillets, about 1/2 inch thick
• 200ml milk
• 50gm shredded Cheddar cheese (4 oz)
• 15ml lemon juice
• 2gm teaspoon pepper
• 2eggs
• 1small onion, chopped (1/4 cup)
• 250gms chopped spinach,
• Lemon wedges, if desired
1. Heat oven to 400°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Place fish in single layer in dish.
2. In medium bowl, stir together remaining ingredients except lemon wedges. Spread over fish to edge of dish.
3. Bake uncovered about 30 minutes or until light brown. Serve with lemon wedges.