Assignment – Draw a neat diagram of different cuts of fish and write brief description about fish with their classification.
MENU :---
1. Crème de Tomate, Sole Colbert(Hollandaise Sauce), Pommes Chateau, Haricot Vert, Russian Salad.
2. Crème de epinard, Poulet Sauté Chasseur, Tossed Vegetables, Waldorf Salad.
3. Minestroni, Sole Colbert(Hollandaise Sauce), Pommes Chateau , Fruit Salad.
Menu 1
Crème de tomate
Sole Colbert :- Fish fillet- 1Kg, Garlic – ½ tsp., Eggs- 3nos., Dill leaves – 1 tsp, Lemon juice – Few Drops, Refined flour- 150gm, Bread crumbs – 400gm, Refined Oil – For fry, Salt & White Pepper Powder- To taste.
Method :-
Cut off the fish head and remove the skin first. Wash and wipe the soles. 2. Then debone the fish and cut into diamond shape. Marinate the fish with garlic, lemon juice, salt and white pepper powder. 3. Dip the soles in seasoned batter and coat with breadcrumbs. 4. Heat the fat in a large kadhai, fry the fish for about 10 minutes till golden brown in colour and keep on tissue paper.
Serve the fish with sauce.
@ Pommes Chateau – Potatoes- 500gm, Olive oil-50ml, Salt & white pepper powder- To taste, Parsley(chop)- 1tbsp.
@ Haricot Vert – French beans – 500gm, Olive oil- 25ml, Salt & white pepper powder- To taste, Parsley(Chop) -1tsp .
Russian Salad :- Potato -100gm, Carrot-100gm, French beans-100gm, Green Peas – 50gm, Pineapple-50gm, Mayonnasie sauce – 50ml, fresh Cream- 1tbsp., Salt- To taste.
Method :-
Firstly cut all the vegetables into mecidoine shape and then boil the vegetables individually until it becomes tender. Drain and slightly cool mixture.
Mix potatoes, carrot, beans, peas and pineapple together in a large bowl; stir in mayonnaise until salad is evenly coated.
Mixed fresh cream, add seasoning.
Check the taste and serve cold.
MENU 2
Crème De Epinard – Spinach Puree-400gm, Fresh cream- 40ml, Veg stock- 1.5 lit., Butter-50gm, Celery – 1 tsp, Garlic-1/2tsp.,Onion – 25gm, Bayleaf – 2nos., Black Pepperwhole – 7-8nos., Bechamel Sauce- 50gm, Salt & white pepper powder- To taste.
Method :-
1. Heat the butter in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent. Add the spinach and sauté on a medium flame for 1 minute. Than allow it to cool completely. Once cooled, blend in a mixer to a smooth purée.
2. Strain the purée with help of sieve and transfer it into a kadhai. Add stock into puree and leave on cooking for sometime on range then add some white sauce into soup and again leave it for cooking. Add the seasoning.
3. In the last add the cream and mix well till no lumps remains in the soup. Cook on a medium flame for 2 minutes.
4. Check the seasoning and serve hot with the proper garnish of cream.
5. Serve with bread rolls.
Poulet Saute Chasseur – Chicken(Whole) – 1no.,
For marination- Garlic- 1tsp, Olive oil-1tbsp, Salt & white pepper powder- To taste, Rosemary herbs- 1pinch, Thyme – ½ tsp.
Sauce - Mushroom- 150gm, Tomato Concasse- 250gm, Olive oil- 150ml, Peppercorn – 7.8nos., Chicken Stock- ½ lit., Refined Flour- 150gm, Tarragon- 1tsp. Salt & white pepper powder- To taste, Thyme – 1tsp, Bayleaf-2nos. Black Pepper whole-7-8nos., Shallot- Few Sprig, White wine(opt.) – 2tbsp.
Method :-
Blanch, peel, de-seed and chop tomatoes and make concasse.
Cut chicken pieces with bone. Marinate the chicken pieces with one tablespoon of olive oil, garlic, seasonings, rosemary herbs and leave it for marination for atleast 1.5 hour at room temperature.
Made stock over low heat, add chicken carcass, thyme, whole peppercorns, parsley, one sprig of tarragon, and the bay leaf and leaves on simmering for about 30 minutes .
After marination, prepared chicken pieces over medium heat add butter and remaining olive oil to the pan. Once the pan is heated seer chicken until brown, about 15 minutes on each side, basting chicken with butter. Add sliced mushrooms, shallots, garlic and herbs and cook. Then drain off excess fat from browned and cooked bones.
Now add shallots and garlic to the tomato concasse in a pan and season with pepper and salt and cook. Add stock for further cooking.
Now add chicken pieces into sauce and leave it for cooking for few more minutes. Add white wine into the sauce for flavour.
Check the seasoning level, adjust as needed and immediately return the chicken to the platter, with on top of sauce and serve.
Tossed Vegetables – French beans – 100gm, Carrot- 50gm, Green peas- 50 gm, Broccoli- 50gm, Cherry tomato- 50gm, Zucchini-50gm, Olive oil- 50ml, Salt & white pepper powder- To taste, .
Waldorf Salad – Apple- 500gm, Celery leaves- 1/2tsp, Raisin – 50gm, Walnut- 100gm, Mayonnaise sauce – 50ml, Fresh cream – 50ml, Honey – 1tsp.
Method :-
Cut the apple in cube shape and dip into lime water to avoid blackeness.
Make mayonnaise sauce add honey as seasoning. Add little fresh cream into it.
Now, remove the apple from water and mixed into sauce nicely.
Add fine chop celery stems into apple and raisin as a garnish.
Check the taste and serve cold.
MENU 3
Minestroni- Cabbage – 50gm, Carrot- 25gm, French beans- 50gm, Zucchini- 25gm, Broccoli- 50gm, Butter- 50gm, Tomato Puree- 250gm, Veg Stock- 1lit., Salt & white pepper powder- To taste, Basil leaf(Fresh)- Few Sprig, Oregano- Few Pinch, Macaroni – 50gm, Parmesan Cheese- 50gm.
Method :-
Melt butter over medium heat in a pan. Add mire-poix and saute for few minutes.
Now add beans, cabbage, carrot, broccoli, zucchini and tomato paste, and sauted,
Add stock, basil and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately ½ hour until vegetables are barely tender.
Add pasta, and simmer for 30 minutes more. Correct seasoning, and serve hot with grated cheese and bread.
MENU :---
1. Crème de Tomate, Sole Colbert(Hollandaise Sauce), Pommes Chateau, Haricot Vert, Russian Salad.
2. Crème de epinard, Poulet Sauté Chasseur, Tossed Vegetables, Waldorf Salad.
3. Minestroni, Sole Colbert(Hollandaise Sauce), Pommes Chateau , Fruit Salad.
Menu 1
Crème de tomate
Sole Colbert :- Fish fillet- 1Kg, Garlic – ½ tsp., Eggs- 3nos., Dill leaves – 1 tsp, Lemon juice – Few Drops, Refined flour- 150gm, Bread crumbs – 400gm, Refined Oil – For fry, Salt & White Pepper Powder- To taste.
Method :-
Cut off the fish head and remove the skin first. Wash and wipe the soles. 2. Then debone the fish and cut into diamond shape. Marinate the fish with garlic, lemon juice, salt and white pepper powder. 3. Dip the soles in seasoned batter and coat with breadcrumbs. 4. Heat the fat in a large kadhai, fry the fish for about 10 minutes till golden brown in colour and keep on tissue paper.
Serve the fish with sauce.
@ Pommes Chateau – Potatoes- 500gm, Olive oil-50ml, Salt & white pepper powder- To taste, Parsley(chop)- 1tbsp.
@ Haricot Vert – French beans – 500gm, Olive oil- 25ml, Salt & white pepper powder- To taste, Parsley(Chop) -1tsp .
Russian Salad :- Potato -100gm, Carrot-100gm, French beans-100gm, Green Peas – 50gm, Pineapple-50gm, Mayonnasie sauce – 50ml, fresh Cream- 1tbsp., Salt- To taste.
Method :-
Firstly cut all the vegetables into mecidoine shape and then boil the vegetables individually until it becomes tender. Drain and slightly cool mixture.
Mix potatoes, carrot, beans, peas and pineapple together in a large bowl; stir in mayonnaise until salad is evenly coated.
Mixed fresh cream, add seasoning.
Check the taste and serve cold.
MENU 2
Crème De Epinard – Spinach Puree-400gm, Fresh cream- 40ml, Veg stock- 1.5 lit., Butter-50gm, Celery – 1 tsp, Garlic-1/2tsp.,Onion – 25gm, Bayleaf – 2nos., Black Pepperwhole – 7-8nos., Bechamel Sauce- 50gm, Salt & white pepper powder- To taste.
Method :-
1. Heat the butter in a deep non-stick kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes or till the onions turn translucent. Add the spinach and sauté on a medium flame for 1 minute. Than allow it to cool completely. Once cooled, blend in a mixer to a smooth purée.
2. Strain the purée with help of sieve and transfer it into a kadhai. Add stock into puree and leave on cooking for sometime on range then add some white sauce into soup and again leave it for cooking. Add the seasoning.
3. In the last add the cream and mix well till no lumps remains in the soup. Cook on a medium flame for 2 minutes.
4. Check the seasoning and serve hot with the proper garnish of cream.
5. Serve with bread rolls.
Poulet Saute Chasseur – Chicken(Whole) – 1no.,
For marination- Garlic- 1tsp, Olive oil-1tbsp, Salt & white pepper powder- To taste, Rosemary herbs- 1pinch, Thyme – ½ tsp.
Sauce - Mushroom- 150gm, Tomato Concasse- 250gm, Olive oil- 150ml, Peppercorn – 7.8nos., Chicken Stock- ½ lit., Refined Flour- 150gm, Tarragon- 1tsp. Salt & white pepper powder- To taste, Thyme – 1tsp, Bayleaf-2nos. Black Pepper whole-7-8nos., Shallot- Few Sprig, White wine(opt.) – 2tbsp.
Method :-
Blanch, peel, de-seed and chop tomatoes and make concasse.
Cut chicken pieces with bone. Marinate the chicken pieces with one tablespoon of olive oil, garlic, seasonings, rosemary herbs and leave it for marination for atleast 1.5 hour at room temperature.
Made stock over low heat, add chicken carcass, thyme, whole peppercorns, parsley, one sprig of tarragon, and the bay leaf and leaves on simmering for about 30 minutes .
After marination, prepared chicken pieces over medium heat add butter and remaining olive oil to the pan. Once the pan is heated seer chicken until brown, about 15 minutes on each side, basting chicken with butter. Add sliced mushrooms, shallots, garlic and herbs and cook. Then drain off excess fat from browned and cooked bones.
Now add shallots and garlic to the tomato concasse in a pan and season with pepper and salt and cook. Add stock for further cooking.
Now add chicken pieces into sauce and leave it for cooking for few more minutes. Add white wine into the sauce for flavour.
Check the seasoning level, adjust as needed and immediately return the chicken to the platter, with on top of sauce and serve.
Tossed Vegetables – French beans – 100gm, Carrot- 50gm, Green peas- 50 gm, Broccoli- 50gm, Cherry tomato- 50gm, Zucchini-50gm, Olive oil- 50ml, Salt & white pepper powder- To taste, .
Waldorf Salad – Apple- 500gm, Celery leaves- 1/2tsp, Raisin – 50gm, Walnut- 100gm, Mayonnaise sauce – 50ml, Fresh cream – 50ml, Honey – 1tsp.
Method :-
Cut the apple in cube shape and dip into lime water to avoid blackeness.
Make mayonnaise sauce add honey as seasoning. Add little fresh cream into it.
Now, remove the apple from water and mixed into sauce nicely.
Add fine chop celery stems into apple and raisin as a garnish.
Check the taste and serve cold.
MENU 3
Minestroni- Cabbage – 50gm, Carrot- 25gm, French beans- 50gm, Zucchini- 25gm, Broccoli- 50gm, Butter- 50gm, Tomato Puree- 250gm, Veg Stock- 1lit., Salt & white pepper powder- To taste, Basil leaf(Fresh)- Few Sprig, Oregano- Few Pinch, Macaroni – 50gm, Parmesan Cheese- 50gm.
Method :-
Melt butter over medium heat in a pan. Add mire-poix and saute for few minutes.
Now add beans, cabbage, carrot, broccoli, zucchini and tomato paste, and sauted,
Add stock, basil and salt to the pot. Bring to a boil, cover, and reduce heat. Simmer for approximately ½ hour until vegetables are barely tender.
Add pasta, and simmer for 30 minutes more. Correct seasoning, and serve hot with grated cheese and bread.
