1).
Bisque de crevette soup goes with croutons –
Prawns-500gm, butter-25gm, celery chop –few mire-poix, tomato puree- 150gm,
fish stock- as req., white wine- 10ml,
rice-20gm, cream-, salt and pepper- to
taste, black crush pepper- 7-8 nos, cream- 1tbsp.
Method- Firstly, collect all the materials.
Take the prawns, and wash it nicely.
Now, take a degchi, add butter, brown the
mire-poix nicely until it becomes soft. Then add the prawns with shell and cook
until the shells are red and crisp. Now add the tomato puree and cook for
sometime. Then add some stock, add cook for sometime again. When the soup has
finished, make puree in blender including shells. Then strain back into pot.
Add stock , add the white wine and check the flavour. Now, enrich the soup by
whisking the soft butter and cream into it. check the seasoning add the chopped
shrimp and serve hot with croutons.
2).
Fish Anglaise goes with tartare sauce–
Pomfret-(fillet)-1 no., egg white-1 no. , refined flour-10g, bread crumbs-20gm, lemon juice-05 ml, salt –
5g,and pepper-to taste, mustard-5gm
Method- Firstly cut the fillet in diamond
shape then, sprinkle the salt and pepper on fish fillet with lemon juice,
mustard paste, salt and pepper powder and leave it for marination for few
minutes.
Dip the pieces in flour to coat on both
sides, shake off excess. Now beat egg with little water, then dip the flour
coated pieces in egg to coat well and then in bread crumbs. Remove extra
crumbs.
Now, heat the pan add oil and then dip the
fish into oil for deep fat fry till golden brown in colour.
As the pieces are cooked transfer into plate and serve hot with
the sauce.
3).
Fish Meunier- Fish fillet-4 pieces, r.flour-50gm,
black pepper crush- 5-6nos. Butter-50gm, lemon juice-few drops, parsley-few
sprig, s&p-to taste.
Firstly cut the fillet in diamond shape
then, sprinkle the salt and pepper on fish fillet with lemon juice, mustard
paste, salt and pepper powder and leave it for marination for few minutes.
Dip the pieces on flour to coat on both
sides, shake off excess. Place the fish on medium heat, add butter, cook for 2
minutes on tawa or griller. Turn carefully with spatula and cook for 2 minutes
on other sides again. Remove from heat, stir in parsley and lemon juice. Serve
hot.
4).
Petit Pois a la Francaise –
A delicious combination of petit pois(green
peas), onions and lettuce which are gently poached in a buttery sauce with
crème fraiche(double cream) and vegetable stock . This is a classic French
recipe , a wonderful way to serve tender
little peas.
Ingredients – Green peas- 500g,
scallions(spring onion)-100g, butter- 25gm, garlic-1/2 tsp, fresh cream-1 tsp,
salt-to taste, w.p.p – to taste, lettuce- 200g
Method- Firstly collect all the
materials, and start doing mise-place.
Blanch the green peas. Then cut the onion
into halves and sauted into butter.
Cook gently until soft. Now add shredded
cuts of lettuce, cook for few minutes, when the lettuce becomes soft add the
green peas. Cook uncover thoroughly. Add the seasoning and serve hot.
