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 …
Scallops in Cheese Sauce Recipe
There are a number of ways in which scallops may be featured on the menu, but generally are served replaced in the bottom shell, surrounded with a border of Duchesse …
Curried Prawns – Served with Curry & Rice
Prawns are generally purchased in cooked and frozen form. When defrosted they may be used for hors-d’oeuvre items, e.g. Prawn Cocktail, or they may be served hot in an appropriate …
Scallop Shells of Cod in White Wine Sauce
Makes: 10 portions. Cooking time: 45 minutes. Ingredients: — 1 kg duchess potato mixture — 75 grams butter — 750 grams shallow poached or boiled and flaked cod — 8 …
How to Poach Oysters
Open the oysters and remove them from their shells. Strain the oyster juice into a saucepan and bring to the boil. Add the oysters and simmer for a few seconds, …
Mussels in White Wine Sauce
This dish of cooking and serving mussels has been chosen because of its lasting popularity. In it the mussels are cooked in white wine and fish stock together with chopped …
Lobster Américaine with Tomato Wine Sauce
Makes: 2 portions. Cooking time: 40 minutes. Ingredients: — ½ dl oil — 1 x 750 grams live lobster — 50 grams brunoise of vegetables, carrots, shallots, celery — 1 …
Lobster Newburg Recipe, invented by Ben Wenberg
Makes: 10 portions. Cooking time: 45 minutes. Ingredients: — 5 x 750 grams live lobsters — 75 grams butter — ½ dl brandy — 1½ dl marsala, madeira or dry …
Lobster with Cheese Sauce
Makes: 10 portions. Cooking time: 45 minutes. Ingredients: — 10 x 750 grams live lobsters — 1 liter monray sauce — 200 grams butter — 50 grams grated parmesan cheese …
Lobster Cardinal with Truffle Slices
Makes: 10 portions. Cooking time: 45 minutes. Ingredients: — 100 grams butter — 5 x 750 grams lobsters — 150 grams butter mushrooms cooked and sliced — ½ dl brandy …
How to Properly Boil Lobster
Makes: 10 portions. Cooking time: 20 minutes. Ingredients: — 10 x 750 grams live lobster — court bouillon Method: (1) Plunge the live lobster into plenty of boiling court-bouillon and …
Shellfish Cooking Tips & Tricks
When purchasing shellfish it is very important to ensure that they are very fresh and, in many cases, that they are alive and lively. Those with double shells must be …