Easiest Macaroni Salad Recipe

Ingredients (makes 12 portions)1 pound elbow macaroni, boiled in salted water1 cup mayonnaise¼ cup white vinegar1 or 2 tablespoon white sugar or as per your taste2 tablespoons mustard2 teaspoon salt½ …

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 …

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 — …

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 …

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) …

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 …

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, …