How to Grill Meat, Cooking Times, Tips & Tricks
This is the application of direct heat to high quality seasoned items of meat which are normally no thicker than 7-8 cm first brushed with oil. The outer surfaces should …
Fish Boiled in Court Bouillon
Makes: 10 portions. Cooking time: 8-10 minutes. Ingredients: — 5 liters water — ½ liters vinegar — 10 peppercorns — 2 bay leaves — 10 grams parsley stalks — 150 …
Poached Fillet of Sole in a Glazed White Wine Sauce
Makes: 10 portions. Cooking time: 8 minutes. Ingredients: — 10 x 85 grams fillet of Dover sole — 125 grams butter unsalted — seasoning of salt and pepper — finely …
Boiling or Deep Poaching Fish; Cooking Time & Tips
Boiling or deep poaching is suitable for a number of types and cuts of fish, as the following table demonstrates: Oily fish: Mackerel — fillets Salmon — whole, cross sections, …
Three Ways to make Lobster Sauce for Fish Dishes
Shallow poached fish dishes served with a shellfish flavored sauce; Shellfish flavored sauces may also be served with plain poached fish dishes. The recipes for lobster sauce given below are …
Cheese Sauce Recipe for Fish Dishes
Makes: 10 portions. Cooking time: 20 minutes. Ingredients: — 75 grams grated cheese [(a) cheddar, or (b) cheddar and gruyère; or (c) cheddar and Parmesan.] — 6 dl Béchamel — …
Fillet of Dover Sole in Batter
Makes: 10 portions. Cooking time: 5 minutes. Ingredients: — 10 x 85 grams fillet of Dover sole — 250 grams flour — yeast batter — 1 juice of lemon — …
Yeast Batter for Deep Fried Fish
Makes: 10 portions. Preparation time: 1 hour. Ingredients: — 400 grams strong flour — 15 grams yeast — 5 dl milk at 37°C — 5 grams sugar — 5 grams …
Steamed and Deep Fried Fish – Tips & Tricks
Steamed Fish All fish dishes that are prepared by shallow or deep poaching may alternatively be steamed. Exactly the same procedures are followed in preparing the fish, the cooking liquid …
Preparation of Fish and Fillet; Round, Dover & Flat Fish
The range of fish available to the caterer is extensive and is in no way limited to those varieties discussed here. The types of fish selected for discussion are those …
Poached Finnan Haddock
Makes: 10 portions. Cooking time: 5 minutes. Ingredients: — 10 x 200 grams smoked haddock — 2 liters milk — 2 liters water Method: (1) Remove fins and tail with …
Fish Boiled In Water, Lemon Juice And Salt
Makes: 10 portions. Cooking time: 8-10 minutes. Ingredients: — 5 liters water — 2 juice of lemons — 5 grams salt Method: (1) Boil the water, lemon juice and salt. …
Poached Salmon Steak With Hollandaise Sauce
Makes: 10 portions. Cooking time: 8 minutes. Ingredients: — 10 x 150 grams salmon steaks — 5 liters court bouillon — 10 plain boiled potatoes — ½ peeled thinly sliced …
Poached Fillet Of Mackerel With Parsley Sauce
Makes: 10 portions. Cooking time: 6 minutes. Ingredients: — 10 x 100 grams mackerel fillets — 5 liters court bouillon — 1½ liters parsley sauce — 10 plain boiled potatoes …
Blue Trout in Court-bouillon
Makes: 2 portions. Cooking time: 8 minutes. Ingredients: — 3 liters boiling court-bouillon — 2 trout (live) — ½ dl vinegar Method: (1) Remove the trout from the tank. (2) …
Three Ways to Make Poached Fish with White Wine Sauce
Small whole fish, fillets of small fish or small cuts of large fish off the bone may be shallow poached using a liquid consisting of water, lemon juice and salt. …
Convenience Products: eggs, pasta, rice
Because of their delicate nature eggs are not widely processed into convenience forms. Generally a better result is achieved using fresh products cooked to order. However, hard boiled eggs are …
Vols Au Vent; turbot, scampi, lobster recipe
Makes: 10 portions. Cooking time: 30 minutes. Ingredients: — 10 Vols Au Vent cases — 250 grams turbots cut into goujons — 250 grams scampi cut into sections — 200 …
Supreme of Fresh Salmon with Herbs and Dry Vermouth in A Saffron and Cream Sauce
Makes: 10 portions. Cooking time: 30 minutes. Ingredients: — 10 X 100 grams suprêmes of fresh salmon — 2 lemons — chopped tarragon, chervil and parsley — seasoning — 75 …
Shallow Fried Fillet of Monkfish with Mustard & Cucumber Sauce
The types and cuts of fish used and the principles and practices outlined also apply to this style of cookery with the following exceptions: (a) The most striking difference between …
Sole Au Gratin, Dover Soles with Shallots
This is the cooking of fish in a sauce in an oven at a temperature of approximately 175 °C until the fish is cooked and the surface of the sauce …
Fish Stew: brill, eel, mackerel, red mullet, squid, mussels & scampi
Fish stew, one example of which is bouillabaisse, may be served as two separate courses for the same meal — the cooking liquid is first served as a soup with …
Scampi Provencale Recipe
Makes: 10 portions. Cooking time: 8 minutes. Ingredients: — 850 grams scampi — 250 grams seasoned flour — 75 grams butter — 500 grams tomato concassee — ½ liter tomato …
Scampi Meuniere Recipe
Makes: 10 portions. Cooking time: 30 minutes. Ingredients: — 850 grams small scampi — 250 grams seasoned flour — 3 dl oil — 3 lemnons — 150 grams nut brown …
Fried Scampi
Scampi, Dublin Bay prawns, Langoustines. These are very popular items found on most menus in all catering situations. Scampi are generally purchased in their raw frozen state and should be …
Cuts of Fish and Cooking Methods
Fillet: The flesh of the fish is completely cut from the bone in its natural form. Flat fish yield four fillets, e.g. sole, plaice, halibut. Round fish yield two fillets, …
Joints & Cuts of Veal with Weight & Preparation
The flesh should be whitish to very pale pink in color and finely and evenly grained. The outer coating of fat should be thin and the configuration of bones should …
Joints & Cuts of Pork & Bacon with Weight & Preparation
The flesh should be moist and light pink in color with a fine and even grain. The skin should be shiny and very smooth. The fat should be evenly distributed …
Joints & Cuts of Lamb & Mutton with Weight & Preparation
Lamb is derived from sheep of either sex under 12 months old when slaughtered. The flesh should be “sappy” or moist, light pink in color and have a fine grain. …
Joints & Cuts Of Beef: Weight, Preparation & Methods Of Cooking
Beef The flesh should be moist and firm, lightish red in color with a fine and even grain. Marbling or flecks of fat should be visible in some of the …