CHAPTER SEVEN The Fish Dish

BAKED

1. Fish fillets

2. Fish, fillets St Germaine

COLD

3. Fish fillets in aspic

4. Fish fillets Italienne

5. Fish fillets Parisienne

6 Salmon, decorated`

7. Salmon, dressed

8. Salmon mayonnaise

9. Trout in aspic

COOKED FISH

10. Fish cakes

11. Fish and potato pie

12. Kedgeree

13. Salmon Coulibiac

FACES/MOUSSE

14. Fish mousse

15. Fish pate

16. Fish quenelles

17. Fish stuffing

FRIED (DEEP)

18. Fish in batter

19. Fish in breadcrumbs

20. Goujons

21. Whitebait

(SHALLOW)

22. Fish Meuniere

23. Fish Belle Meuniere

24. Fish Doria

25. Fish Grenobloise

26. Fish fillets Murat

27. Herring

GRILLED

28. Fish fillets

29. Fish whole

30. Fish fillets Caprice

31. Kippers

ORIENTAL

32. Fish braised with ginger and  spring onion

33. Fish deep fried with sweetcorn sauce

34. Prawn braised with vegetables

35. Prawn curry

36. Squid roll with green vegetables

37. Squid stir fried with green peppers.

POACHED (GLAZED)

38. Fish fillets Bercy

39. Fish fillets Bonne Femme

40. Fish fillets Chauchat

41. Fish fillets Florentine

42. Fish fillets Palace

43. Fish fillets Veronique

44. Fish fillets Waleska

45. Poached darnes, troncons and

supremes.

46. Trout

 (UNGLAZED)

47. Fish fillets Americaine

48. Fish fillets Dieppoise

49. Fish fillets Duglere

50. Fish fillets Portugaise

51. Fish fillets Suchet

52. Fish fillets Vin Blanc

UNCLASSIFIED

53. Skate in black butter

54. Smoked haddock

55. Smoked haddock Monte Carlo

CRUSTACEANS (COLD)

56. Crab, dressed

57. Lobster mayonnaise

58. Lobster parisienne

59. Lobster salad

(HOT)

60. Lobster Americaine

61. Lobster Cardinal

62. Lobster Newburg 1

63. Lobster Newburg 2

64. Lobster Thermidor 1

65. Lobster Thermidor 2

66. Scampi Americaine`

67. Scampi in batter

68. Scampi in breadcrumbs

MOLLUSCS

69. Mussels Mariniere

70. Scallops Bercy

71. Scallops Ostendaise

72. Scallops Parisienne

Fish (Sustained From the Sea)

BAKED

1. BAKED FISH FILLETS

10 PORTIONS

Ingredients

Fish fillets                                                       10 x 100 g

Flour                                                                          50 g

Margarine                                                                 150 g

Lemons                                                                    2

Salt

Pepper

Method

1. Wash the fillets.

2. Grease the baking dish with the margarine.

3. Dust the fillets with flour, arrange them skin side down in the dish.

4. Melt the remaining margarine and pour over the fillets, season and bake in a hot oven 220oC for 15 minutes.

5. Serve with a wedge of lemon.

Note: Savoury butter may be served with this dish eg parsley butter, anchovy butter.

2. FISH FILLETS ST GERMAINE

10 PORTIONS

Ingredients

Fish fillets                                                         10 x 100 g

Butter                                                                        150 g

White breadcrumbs                                               150 g

Flour

Salt

Pepper

Noisette potatoes                                                      400 g

Bearnaise sauce                                                         500 ml

Method

1. Season the fillet and pass them through flour, melted butter and breadcrumbs.

2. Place the fish on a buttered tray and sprinkle with any remaining butter.

3. Bake in a hot oven 200oC until cooked and finish under a grill to adjust the colour if necessary.

4. Serve garnished with noisette potatoes and bearnaise sauce.

Note: Fillets of sole and plaice are generally used.

COLD

3. FISH FILLETS IN ASPIC

10 PORTIONS

Ingredients

Fish fillets                                                               10 x 100 g

Salmon stuffing                                                           300g

Smoked salmon                                                            50 g

Russian salad                                                              500g

Aspic jelly                                                                     1 ltr

Salt

Pepper

Lemons                                                                      2

Truffle                                                                        25 g

Mayonnaise                                                              500 ml

Method

1. Poach the fillets of sole in well acidulated fish stock to keep them as white as possible.

2. Remove them carefully from the cooking liquor, place them on a cloth on a flat tray and press them lightly top ensure that they are quite flat. Allow them to get cold.

3. Trim the fillets to an even size in an elongated pear shape.

4. Place carefully on a wire tray and decorate them neatly with truffle or other suitable materials.

5. Glaze with clear fish aspic.

6. Arrange the Russian salad which must be bound with mayonnaise and aspic jelly, in the form of a fan. This should slope slightly from the back to the point. This must be done on a serving dish which must be chemised after the sole has been shaped.

7. Place the decorated fillets of sole on the socle and pipe a thin line of finely chopped aspic between the fillets and around the outside edges.

8. Decorate with shrimp domes and asparagus tips and croutons of jelly around the dish.

4. FISH FILLETS ITALIENNE

10 PORTIONS

Ingredients

Fish fillets                                                                10 x 100 g

Lemon                                                                      1

Fish stock                                                                 100 ml

Salt

Pepper

Vegetable salad                                                         400 g

Leaf Gelatine                                                            15 g

Fish chaudfroid sauce                                               500 ml

Eggs                                                                           2

Tomatoes                                                                  5

Cucumber                                                                 1

Shrimps (peeled)                                                       50 g

shrimp butter                                                            25 g

Asparagus spears                                                      30

Fish Aspic jelly                                                         500 ml

Method

1. Soak the gelatine then melt it in a little hot water. Trim and wash the fillets, make two incisions across the backs in the thick part. Soak in water, to which juice of lemon has been added, for one hour.

2. Flatten the fillets and fold them in half.

3. Cover the fillets with fish stock and poach then in a fireproof dish covered with buttered greaseproof paper for about 8 minutes.

4. Allow them to cool a little, remove carefully from the liquor and lightly press until cold.

5. Add the gelatine, and add it to the vegetable salad then pour into a mould to form a fan shape.

6. Trim the fillets and place them on a wire tray.

7. Mask the fillets with chaudfroid and allow to set, decorate and glaze with fish aspic jelly.

8. Turn the fan of vegetable salad out onto a jellied serving dish.

9. Trim any surplus aspic from the fish and arrange on the fan.

10. Garnish with:

a. Peeled, decorated, glazed tomatoes.

b. Cucumber boats filled with shrimp butter, decorated with shrimps and glazed.

c. Glazed stuffed eggs.

d. Asparagus spears decorated and glazed.

Note: Fillets of sole or plaice are generally used.

5. FISH FILLETS PARISIENNE

10 PORTIONS

Ingredients

Fish fillets                                                              10 x 100 g

Fish stock                                                                 500 ml

Lemons                                                                    2

Fish aspic                                                                  500 ml

Russian salad                                                            800 g

Mayonnaise                                                              500 ml

Aspic jelly                                                                    1 ltr

Shrimp mousse                                                         300 g

Prawns                                                                       50 g

Asparagus tips                                                          1 tin

Salt

Pepper

Method

1. Poach the fillets in well acidulated fish stock to keep them white.

2. Remove them from the cooking liquor, place them on a cloth on a flat tray and press them lightly to ensure that they are quite flat. Allow them to get cold.

3. Trim the fillets to an even size in an elongated pear shape.

4. Place them on a wire tray and decorate them with truffle or other suitable materials.

5. Glaze them with clear fish aspic.

6. Arrange the Russian salad into a socle which should be bound together with mayonnaise and aspic jelly, in the shape of a fan. This should slope slightly from the back to the point. This must be done on the serving dish which should be chemised after the socle has been shaped.

7. Place the decorated fillets on the socle and pipe a thin line of finely chopped aspic between the fillets and around the outside edges.

8. Decorate with the moulded shrimp mousse and asparagus tips and croutons of jelly around the dish.

6. DECORATED SALMON

10 PORTIONS

Ingredients

Fresh salmon                                                            2 kg

Court bouillon                                                          1 ltr

Fish aspic                                                                  1 ltr

Tomatoes small                                                         5

Truffle                                                                      25 g

Cucumber                                                                 1

Radish                                                                        5

Pimento                                                                    25 g

Asparagus spears                                                      20

Prawns (peeled)                                                        50 g

Shrimp butter                                                            25 g

Shrimps (peeled)                                                       50 g

Method

1. Scale and clean the salmon. Place it in a fish kettle and cover with cold court bouillon.

2. Bring to the boil and simmer for 15 minutes.

3. Remove the butter from the stove and allow the salmon to cool in the cooking liquor.

4. Carefully remove the fish from the liquor and peel the skin off the brown flesh.

5. Decorate using cucumber, radishes, prawns, truffle, pimento etc.

6. Mask the salmon with fish aspic and place on a glazed oval dish.

7. Garnish with:

a. Glazed small tomatoes.

b. Cucumber boats filled with shrimp butter and shrimps.

c. Glazed asparagus spears.

Note: When cooking larger salmon allow the following cooking times:

5 kg - 20 minutes

10 kg - 25 minutes

15 kg - 30 minutes

7. DRESSED SALMON

10 PORTIONS

Ingredients

Salmon                                                                 2 kg

Court bouillon                                                      1 ltr

Tomatoes                                                              400 g

Cucumber                                                             400 g

Lettuce                                                                    2

Eggs                                                                        5

Mayonnaise                                                          500 ml

Salt

Pepper

Parsley

Method

1. Scale and clean the salmon. Place it in a fish kettle and cover with cold court bouillon.

2. Bring to the boil and simmer for 15 minutes.

3. Remove the butter from the stove and allow the salmon to cool in the cooking liquor.

4. When cold remove the fish from the liquor peel off the skin and clean off the brown flesh.

5. Place onto a serving dish and garnish with quarters of lettuce, skinned tomatoes, hard boiled eggs, slices of cucumber and sprigs of parsley.

6. Serve mayonnaise in a sauceboat separately.

8. SALMON MAYONNAISE

10 PORTIONS

Ingredients

Salmon (cooked)                                                       1 kg

Eggs                                                                             5

Anchovy fillets                                                           5

Capers                                                                       15 g

Lettuce                                                                       2

Tomatoes                                                                  125 g

Cucumber                                                                 100 g

Mayonnaise                                                              225 ml

Stoned olives                                                            10

Gherkins                                                                   5

Parsley (chopped)

Method

1. Remove the outer leaves of the lettuce. Wash and dry then shred and spread on the base of a salad dish.

2. Flake the salmon onto the bed of lettuce and mask over with mayonnaise.

3. Garnish the fish with fans of gherkins, strips of anchovy, capers and halves of olives.

4. Decorate the outside of the dish with quarters of lettuce, tomatoes, hard boiled eggs, sliced cucumber and chopped parsley.

Note: Tinned salmon may also be used in this dish.

9. TROUT IN ASPIC

10 PORTIONS

Ingredients

Trout                                                                    10 x 150g

Court bouillon                                                            1 ltr

Fish aspic                                                                    1 ltr

Tomatoes small                                                           125 g

Eggs                                                                            5

Method

1. Wash the trout and remove the gill membranes and eyes. Remove the scales and fins and clean out the entrails through the gill slits.

2. Place the fish in cold court bouillon, bring to the boil and simmer for ten minutes.

3. Allow to go cold in the liquor then remove the skin from the top half of the fish. Remove the back fin leaving a small groove along the back of the fish.

4. Decorate and glaze with the aspic.

5. Glaze a serving dish with aspic jelly and place the fish on the dish. Garnish with glazed tomatoes and stuffed eggs, diced aspic and croutons of aspic jelly around the dish.

COOKED FISH

10. FISH CAKES

10 PORTIONS

Ingredients

Potatoes (prepared)                                                     1 kg

Cooked white fish                                                       500 g

Flour                                                                             50 g

Eggs                                                                              2

Breadcrumbs                                                              150 g

Salt

Pepper

Parsley                                                                     (chopped)

Method       

1. Boil the potatoes in salted water until tender then dry and mash them.

2. Mix the mashed potatoes with fish, chopped parsley and seasoning.

3. Mould the mixture into 75 g medallion shaped cakes. Coat in flour, egg wash and breadcrumbs.

4. Deep fry in hot oil. Allow 2 cakes per portion, garnish with fried parsley sprigs.

Note: Tinned salmon may be used in lieu of fresh fish. Tomato sauce may be served separately.

11. FISH AND POTATO PIE (Basic)

10 PORTIONS

Ingredients

Cooked white fish                                                       1 kg

White sauce                                                                100 ml

Parsley                                                                           15 g

Potatoes (prepared)                                                     1 kg

Salt

Pepper

Margarine                                                                      50 g

Breadcrumbs (dried)                                                   100 g

Method

1. Mix the flaked, cooked fish with the white sauce, chopped parsley and seasoning. Half fill a pie dish.

2. Boil the potatoes in salted water until tender then dry and mash them.

3. Cover the fish with the potatoes.

4. Brush the surface with melted margarine, then sprinkle the surface with breadcrumbs and bake in a moderate oven 200oC until golden brown.

5. Garnish with parsley and serve.

12. KEDGEREE

10 PORTIONS

Ingredients

Rice Pilaff                                                                 300g        Margarine                                                                   25 g

Cooked Fish                                                              500 g

Eggs                                                                            5

Salt

Pepper

Method

1. Remove all the skin and bone from the fish and flake the flesh.

2. Hard boil the eggs, cook them and remove the shells.

3. Cut the egg into rough dice.

4. Mix the fish, rice, eggs and seasoning together.

5. Place in a fireproof dish cover with a buttered paper and reheat in an oven at 200oC.

Note: This dish is traditionally made with flaked salmon or smoked haddock. Other suitable fish, are cod haddock and turbot. Tinned salmon or tuna could also be used.

13. SALMON COULIBIAC

10 PORTIONS

Ingredients

Brioche paste (plain)                                                 400 g

Cooked salmon                                                           250 g

Pilaff of rice                                                                400 g

Vesiga                                                                          25 g

Eggs                                                                              5

Onions                                                                        50 g

Mushrooms                                                                125 g

Butter

Parsley

Method

1. Peel and slice the mushrooms. cook them in a little butter without colouring and allow then to cool.

2. Hard boil the eggs, cool them and remove the shells. Cut them into rough dice.

3. Finely chop the onions and cook them without colouring in butter.

4. Cut the cooked vesiga into small dice.

5. Roll out the brioche paste into a rectangle 35cm x 25cm..

6. Spread with a layer of rice, then salmon, mushroom, egg, onions, vesiga and chopped parsley. Alternate the layers until all the ingredients have been used.

7. Moisten the edges of the paste and draw one edge over to the opposite edge and seal.

8. Fold the ends under to completely seal the pastry.

9. Allow the dough to prove. Make 3 holes in the top to allow the steam to escape.

10. Egg wash and bake in a hot oven for 45 minutes until the paste is cooked then fill with melted butter through the holes cut in the top.

11. Cut into portions and serve.

12. Serve a light curry sauce separately if desired.

Note: Vesiga the dried spinal marrow of the sturgeon must be soaked in cold water for 4 hours and then cooked in boiling water for 3½ hours. Soaking causes the vesiga to increase in volume by 5 times.

14. FISH MOUSSE

10 PORTIONS

Ingredients

Cooked fish or shellfish

(as appropriate to recipe)                                             450 g

Fish veloute                                                                175 ml

Fresh Cream                                                                175 ml

Fish aspic                                                                    175 ml

Cayenne pepper

Method

1. Remove the skin and bones from the fish. Pound the flesh in a mortar or mince through a fine plate and then pass through a fine sieve.

2. Mix in the cold fish veloute and fish aspic which should be on the point of setting.

3. Whisk the cream to a soft peak and fold it into the mixture. Adjust the seasoning with a little cayenne pepper and use as required.

Note: Lobster, salmon, prawn or shrimp can be used. It is permissible to use a little red colouring if it is considered necessary. The mouse should be tested for setting prior to use. A slight increase in aspic may be required in very warm weather.

15. FISH PATE

10 PORTIONS

Ingredients

Smoked fish 250 g

Butter 250 g

Black peppercorns

Method

1. Remove the skin and bones from the fish. Pound the fish in a mortar or mince through a fine plate and then pass through a sieve. Soften the butter and mix it with the fish.

2. Season with freshly ground black pepper and divide between ramekins.

3. Serve with hot toast.

Note: Smoked mackerel, smoked trout, smoked salmon or kipper fillets can be used.

16. FISH QUENELLES

10 PORTIONS

Ingredients

Whiting (filleted and skinned)                               800 g

Eggs                                                                              2

Cream                                                                         500 ml

Salt

Cayenne pepper

Method

1. Separate the whites of the eggs from the yolks.

2. Mince the raw fish, add the whites of egg and mix thoroughly.

3. Pass through a fine sieve.

4. Place into a china basin and stand this on a bed of ice.

5. Season the mixture and add the cream mixing vigorously with a wooden spoon.

6. Shape the mixture using two desert spoons into kernel shapes. The spoons should be moistened with water to prevent the mixture sticking.

7. Poach the quenelles in fish stock for 5 minutes.

8. Remove from the stock and drain.

Notes:

1. The quenelles can be served with either a Nantua Sauce or Americaine. Sauce which will give the name to the finished dish.

2. The mix can be shaped utilising teaspoons to produce smaller quenelles for garnishing.

3. Various other firm fish such as hake, sole and salmon and fresh water pike can be used.

17. FISH STUFFING

10 PORTIONS

Ingredients

Fish as appropriate to recipe

(filleted and skinned)                                                  500 g

Eggs                                                                               2

Cream                                                                         300 ml

Cayenne pepper

Method

1. Separate the whites of the eggs from the yolks.

2. Mince the raw fish through a fine plate, add the whites of eggs and mix thoroughly.

3. Pass through a fine sieve.

4. Place into a china basin and stand this on a bed of ice.

5. Season the mixture and add the cream mixing vigorously with a wooden spoon.

6. The stuffing is now ready for use as required.

Notes:

1. For a superior stuffing firm fish such as pike, hake, salmon or sole may be used.

2. A prawn or shrimp forcemeat can be made by substituting 100 g or prawns or shrimp for 100 g of the base fish. A small amount of colour may be added if required.

FRIED (DEEP)

18 FISH IN BATTER

10 PORTIONS

Ingredients

Fish fillets                                                               10 x 100 g

Yeast batter                                                               500 ml

Flour                                                                           50 g

Salt

Pepper

Lemon 1

Parsley

Method

1. Pass the fish fillets through seasoned flour.

2. Dip the fillets into the batter, remove any excess batter, then deep fry in hot oil until crisp and golden brown..

3. Remove from the oil, drain off the surplus fat and serve on a warm dish using a garnish of wedges of lemon and fried parsley.

Notes:

1. Suitable fish for this recipe are cod, haddock and plaice but other white fish may be used.

2. The classic accompaniment for this dish is tomato sauce.

19. FISH IN BREADCRUMBS

10 PORTIONS

Ingredients

Fish fillets                                                               10 x 100 g

Breadcrumbs                                                            125 g

Eggs                                                                            3

Flour                                                                         50 g

Lemon                                                                        1

Salt

Pepper

Parsley

Method

1. Season the prepared fillets.

2. Fry in deep hot fat as required.

3. Serve on a warm dish using garnished with lemon wedges and fried parsley.

Notes:

1.Tartare Sauce is served with this dish.

2. Suitable fish for this recipe are cod, haddock and plaice but other white fish may be used.

20. GOUJONS

10 PORTIONS

Ingredients

Fish fillets                                                               10 x 100 g

Flour                                                                         100 g

Eggs                                                                          3

Breadcrumbs                                                            125 g

Lemon                                                                      1

Salt

Pepper

Parsley

Method

1. Cut the fish into strips about 15 mm wide diagonally across the fillets.

2. Roll each piece of fish to given an even cigar shape and to make the crumbs adhere to the fish.

3. Deep fry in hot fat until crisp and golden brown.

4. Drain and serve on a warm dish using a garnish of fried parsley and wedges of lemon.

Notes:

1. Suitable fish for this recipe are sole and plaice

2. Tartare sauce may be served separately.


Fish (Sustained From the Sea)

21. WHITEBAIT

10 PORTIONS

Ingredients

Whitebait                                                               1 kg

Flour                                                                      225 g

Lemons      2

Milk 225 ml

Devilled sauce 250 ml

Salt

Cayenne pepper

Parsley

Method

1. Wash and drain the whitebait thoroughly.

2. Place into the milk. Lift from the milk and place into the flour. Coat thoroughly with the flour, place on a sieve and shake off any surplus flour.

3. Fry the whitebait in hot oil no more than 4 portions at a time. Agitate gently with a wire spider whilst frying to keep the whitebait separate.

4. Cook for about 3 minutes until a biscuit colour is reached and the whitebait are just crisp.

5. Remove from the fat with a wire spider into a basket and sprinkle lightly with salt and cayenne pepper.

6. Serve on a warm dish using a garnish of wedges of lemon and fried parsley, and devilled sauce separately.

SHALLOW FRIED

22. FISH MEUNIERE 10 PORTIONS

Ingredients

Fish fillets                                                         10 x 100 g

Oil                                                                            100 ml

Lemons                                                                    3

Flour                                                                         50 g

Butter                                                                        75 g

Parsley (chopped)

Salt

Pepper

Method

1. Skin the fillets and pass them through seasoned flour.

2. Shallow fry them in hot oil to a golden colour starting with the flesh side down and turning once only.

3. Drain and place on a serving dish, keep hot. Squeeze a little lemon juice over the fillets and place a peeled lemon slice on each portion.

4. Heat the butter in a clean pan until nut brown, add a little lemon juice and pour over the fish. Garnish with chopped parsley and serve.

Notes:

1. Suitable fish are plaice, sole, cod and turbot.

2. This method is also suitable for cooking trout. In which case remove the gill membranes and eyes. Remove the scales and fins and clean out the entrails through the gill slits. Make three incisions on each side and proceed as shown in Stages 2-5 above.

23. FISH BELLE MEUNIERE

8 PORTIONS

Ingredients

Fish fillets                                                         8 x 100 g

Flour                                                                      100 g

Salt

Pepper

Oil 100g

Tomatoes                                                                    2

Mushrooms                                                                8

Herring roes (Soft)                                                 100 g

Butter                                                                          50 g

Lemons                                                                      2

Parsley

Method

1. Skin the fillets and pass them through seasoned flour.

2. Shallow fry them in hot oil, to a golden colour starting with the flesh side down and turning once only.

3. Drain and place on a serving dish, keep hot.

4. Garnish each fillet with:

a. Lightly fried quarters of tomato.

b. A small piece of shallow fried herring roe.

c. A small mushroom, cooked in butter.

d. A slice of lemon.

5. Heat the butter in a clean pan until nut brown add a little lemon juice and pour over the fish. Garnish with chopped parsley and serve in a warm dish.

Note: Suitable fish are plaice, sole, cod and turbot.

24. FISH DORIA

10 PORTIONS

Ingredients

Fish fillets                                                         10 x 100g

Salt

Lemons                                                                  2

Cucumber                                                               400 g

Butter                                                                       125 g

Oil

Pepper

Flour                                                                       100 g

Parsley (chopped)

Method

1. Skin the fillets and pass them through seasoned flour.

2. Shallow fry them in hot oil, to a golden colour starting with the flesh side down and turning once only.

3. Drain and place on a serving dish, keep hot.

4. Squeeze a little lemon juice over the fillets and place a peeled lemon slide on each portion.

5. Fry small olive shaped pieces of cucumber in a little butter in a covered pan and use these as garnish.

6. Heat the remainder of the butter in a clean pan until nut brown, add a little lemon juice and pour over the fish. Garnish with chopped parsley and serve on a warm dish.

Note: Suitable fish are plaice, sole, cod, turbot and trout.

25. FISH GRENOBLOISE

8 PORTIONS

Ingredients

Fish fillets                                                               8 x 100g

Butter                                                                          150 g

Lemons                                                                         2

Flour                                                                           50 g

Capers                                                                        50 g

Salt

Pepper

Method

1. Skin the fillets and pass them through seasoned flour.

2. Shallow fry them in butter starting with the flesh side down and turning once only. Place on a warm serving dish.

3. Pour over the butter and garnish with capers and peeled quarters of lemon.

Note: Suitable fish are sole, plaice and trout.

26. FISH FILLETS MURAT

10 PORTIONS

Ingredients

Fish fillets                                                           10 x 100 g

Cocotte potatoes                                                     400 g

Oil                                                                              100ml

Artichoke bottoms                                                      5

Flour                                                                           100 g

Lemon                                                                        1

Butter                                                                          75 g

Salt

Pepper

Parsley (chopped)

Method

1. Cut the fish into strips about 15mm wide diagonally across the fillets.

2. Pass the strips through seasoned flour and shallow fry them in hot oil.

3. Drain off any excess oil and toss together with quartered artichoke bottoms and cooked cocotte potatoes in a pan.

4. Pile onto a serving dish - sprinkle with lemon juice.

5. Heat the butter in a clean pan until but brown, add a little lemon juice and pour over the fish. Garnish with chopped parsley and serve on a warm dish.

Note: Suitable fish are plaice, sole and turbot.

27. HERRING

10 PORTIONS

Ingredients

Herrings                                                            10 x 150 g

Flour                                                                         50 g

Oil                                                                            100 ml

Mustard sauce                                                       250 ml

Salt

Pepper

Method

1. Clean and prepare the herrings without removing the roe.

2. Make 3 incisions with a sharp knife into the thick part of the flesh on each side.

3. Pass through seasoned flour.

4. Shallow fry in hot oil.

5. Serve on a warm dish with mustard sauce separately.

GRILLED FISH

28. GRILLED FISH FILLETS

10 PORTIONS

Ingredients

Fish fillets                                                           10 x 100 g

Oil                                                                            100 ml

Flour                                                                         50 g

Lemon                                                                      1

Salt

Pepper

Parsley

Method

1. Season and flour the fillets.

2. Brush the fish with oil and place it on a tray.

3. Cook under a grill until lightly coloured, brushing the fish with oil from time to time.

4. Serve on a warm dish with a wedge of lemon and a sprig of parsley on each fillet.

Notes:

1. The following butters or sauce may be served with this dish:

a. Butters - Parsley or Anchovy.

b. Sauces - Tartare or Bearnaise.

2. Cod, haddock, plaice, turbot or similar white fish is suitable.

29. GRILLED WHOLE FISH

10 PORTIONS

Ingredients

Fish                                                                          10

Oil                                                                            100 ml

Flour                                                                         50 g

Lemon                                                                      1

Method

1. Wash the fish, remove the gills and eyes fins and scales. Clean out the entrails.

2. Pass the fish though seasoned flour.

3. Brush the fish with oil and place it on a tray.

4. Cook under a grill turning it when half cooked.

5. Serve, garnished with wedges of lemon on a warm dish.

Notes:

1. Suitable fish for this recipe are herring, mackerel, trout, red mullet and sole. Incisions are made on each side to assist cooking.

2. Mustard sauce can be served with herrings and mackerel.

30. FISH FILLETS CAPRICE

10 PORTIONS

Ingredients

Fish fillets 10 x 100 g

Butter 125 g

Breadcrumbs 125 g

Flour 75 g

Bananas 5

Oil 75 ml

Salt

Pepper

Parsley (chopped)

Robert sauce 250 ml

Method

1. Pass the fish through seasoned flour, melted butter and breadcrumbs.

2. Place the breadcrumbed fish on a buttered tray and sprinkle it with the melted butter.

3. Cook under a grill until lightly coloured.

4. Peel and slice the bananas lengthways into halves.

5. Pass them through the flour and shallow fry them in oil into halves.

6. Arrange the fillets on a warm dish and place half a fried banana on each with a sprig of parsley.

7. Serve the Robert sauce separately.

Note Suitable fish fillets for this recipe are plaice and sole.

31. KIPPERS

10 PORTIONS

Ingredients

Kippers                                                                     10

Margarine                                                                 50 g

Butter                                                                        50 g

Method

1. Remove the heads and tails.

2. Arrange on trays, brush with margarine and cook under a grill for 5 minutes.

3. Remove the bone and serve on a dish with a knob of butter on each kipper.

32. BRAISED FISH WITH GINGER AND SPRING ONION

10 PORTIONS

Ingredients

Fish fillets 1 kg

Shallots 50 g

Chillies 2

Spring onions 50 g

Ginger root 50 g

Garlic 50 g

Rice wine 20 ml

Light soy sauce 20 ml

Dark soy sauce 10 ml

Sugar 5 g

Sesame oil 10 ml

Water 250ml

Method

1. Cut the fish fillets into portions.

2. Crush half of the ginger and garlic. Slice the remainder of the ginger and the garlic and all of the shallots.

3. Mix the crushed ginger and garlic and half of the shallots with the fish. Rub the surface of a wok with sliced ginger.

4. Heat the sesame oil in the wok and shallow fry the fish over low heat until both sides are a golden colour. Add the sliced garlic and shallots and fry for 4 minutes. Add the wine, water, sugar and soy sauces.

5. Shred the spring onions and chillies. Put the chillies and half the spring onions into the wok and simmer for 5 minutes.

6. Place the fish onto a warm serving dish and garnish with the remaining spring onions.

33. DEEP FRIED FISH IN SWEETCORN SAUCE

10 PORTIONS

Ingredients

Fish fillers                                                                1 kg

Eggs                                                                            4

Spring onions                                                            2

Sweetcorn

(tinned creamed style)                                             200 g

Rice wine                                                                    10 ml

Sugar                                                                            5 g

Sesame oil                                                                   10 ml

Cornflour                                                                    50 g

Light soy sauce                                                           20 ml

Salt

Pepper

Method

1. Separate the egg yolks from the whites.

2. Slice the fish fillets into 40 mm c 6 mm slices and marinade with the soy sauce, salt, sugar, a pinch of pepper and half of the egg white.

3. Beat two of the egg yolks together and mix with the fish then coat the fish using half of the cornflour.

4. Deep fry to a golden colour, put in a serving dish and keep warm.

5. Heat a wok with sesame oil, add the wine, sweetcorn and seasoning. Bring to the boil, thicken with the remaining cornflour, simmer for two minutes then put in the remaining egg whites and spring onions.

6. Pour onto fish, garnish with parsley and serve.

34. BRAISED PRAWNS WITH VEGETABLES

10 PORTIONS

Ingredients

Prawns                                                                        1 kg

Broccoli                                                                      400 g

Carrots                                                                        50 g

Ginger root                                                                 50 g

Spring onions                                                             10 g

White wine                                                                  20 ml

Oyster sauce                                                               40 ml

Sugar                                                                            10 g

Cornflour                                                                     20 g

Egg                                                                               1

Salt

Method

1. Peel and slice the carrots and ginger and cut the spring onions into 25 mm lengths.

2. Cut the broccoli into florets 25 mm long. Blanch these in boiling water for one minute then refresh in cold water and drain.

3. Marinade the prawns in half of the wine, half of the sugar, salt, egg white and cornflour for 20 minutes.

4. Cook the broccoli florets in a wok or large frying pan with salt, the remainder of the wine and the sugar for 2 minutes then put into a serving dish and keep warm.

5. Reheat the wok, add oil and fry the prawns for 2 minutes, add the carrots, ginger, spring onions, the oyster sauce and cook for one minute.

6. Thicken with the cornflour, put in the broccoli, reheat and serve in a warm dish.

35. PRAWN CURRY

10 PORTIONS

Ingredients

Prawns (prepared)                                                     800 g

Curry sauce                                                               750 ml

Boiled rice                                                                    1 kg

Butter                                                                            50 g

Method

1. Fry the prawns in a little butter for one minute.

2. Remove them from the heat and drain thoroughly.

3. Boil the curry, put in the prawns and serve with a border of boiled rice.

36. SQUID ROLLS WITH GREEN VEGETABLES

10 PORTIONS

Ingredients

Squid                                                                    1.600 kg

Dry red chilli                                                         8

Ginger                                                                   5 g

Green peppers                                                      150 g

Garlic                                                                    4 cloves

Spring onions                                                       50 g

Light soy sauce                                                     10 ml

Rice wine                                                              10 ml

Cornflour                                                              15 g

Sugar                                                                      10 g

Lemon                                                                    1

Sesame oil                                                             25 ml

Method

1. Remove the membrane from the outside of the squid, then cut the flesh into bite size pieces.

2. Remove the seeds from the green peppers and cut the flesh into 15 mm squares. cut the spring onions to 25 mm lengths.

3. Cut the red chilli, into pieces 15 mm long discard the seeds.

4. Heat a wok with oil. Add the green peppers and the red chilli fry for one minute and remove.

5. Crush the ginger and garlic.

6. Heat the wok with oil . Add the ginger, garlic and the squid and fry for 5 minutes. Add half the cooked peppers, the chilli, spring onion, light soy sauce, rice wine, sugar and the sesame oil and fry for a further minute. Thicken with the cornflour and return to the boil then transfer to a warm serving dish and garnish with wedges of lemon.

37. SAUTE SQUID ROLLS WITH GREEN PEPPERS

10 PORTIONS

Ingredients

Squid                                                                        1.2 kg

Green pepper                                                            200 g

Crushed garlic                                                           25 g

Crushed ginger                                                          25 g

Chinese wine                                                             20 ml

Sesame oil                                                                 20 ml

Sugar                                                                        20 g

Cornflour                                                                  15 g

Lemons                                                                    2

Method

1. Remove the membrane from the outside of the squid, then cut the flesh into bite size pieces.

2. Remove the seeds from the green peppers and cut the flesh into 15 min squares. Crush the garlic and the ginger.

3. Heat the wok with the sesame oil, put in the crushed ginger and garlic and fry for one minute. Add the squid, green peppers, and the Chinese wine, sugar and seasoning. Cover with a lid and simmer for 5 minutes. Thicken with the cornflour, reheat and serve garnished with sliced lemon.

POACHED (GLAZED)

38. FISH FILLETS BERCY

10 PORTIONS

Ingredients

Fish fillets                                                                 10 x 100 g

Shallots                                                                     50 g

Lemon                                                                      1

Dry white wine                                                         125 ml

Fish stock                                                                   125 ml

Fish veloute                                                              500 ml

Butter                                                                        100 g

Eggs                                                                          2

Parsley

Salt

Method

1. Peel and finely dice the shallots cook them in butter and place them in a fireproof dish.

2. Soak the fillets in acidulated water for 10 minutes.

3. Fold the fillets in half.

4. Season the fillets, place them on top of the shallots and barely cover with fish stock and white wine.

5. Cover with a buttered paper cartouche, bring to the boil and poach in an oven for about 5 minutes until cooked.

6. Remove the fish, drain on a cloth and keep warm.

7. Reduce the cooking liquor to an essence then add the fish veloute and the butter. Remove from the heat and do not reboil.

8. Add a sabayon made from the egg yolks. Add the chopped parsley and adjust the seasoning.

9. Lightly coat the centre of a warm serving dish with a little of the sauce and arrange the fillets on this.

10. Mask the fillets with the remaining sauce and glaze under a grill.

Notes:

1. Suitable fish for this recipe are sole, plaice and turbot.

2. The serving dish and sauce must be at blood temperature to avoid separation.

Fish (Sustained From the Sea)

POACHED (GLAZED) cont.

39. FISH FILLETS BONNE FEMME

10 PORTIONS

Ingredients

Fish fillets                                                               10 x 100 g

Shallots                                                                     50 g

Lemon                                                                      1

Dry white wine                                                         125 ml

Fish stock                                                                 125 ml

White button mushrooms                                      100 g

Fish veloute                                                              500 ml

Butter                                                                        100 g

Eggs                                                                          2

Parsley (chopped)

Salt

Method

1. Slice the button mushrooms

2. Finely dice the shallots, cook them in butter and place them in a fireproof dish.

3. Soak the fillets in acidulated water for 10 minutes.

4. Fold the fillets in half, add seasoning, place them on top of shallots, sprinkle with lemon juice.

5. Add the sliced button mushrooms and barely cover with the fish stock and white wine.

6. Cover with a buttered paper, bring to the boil and poach in an oven for about 5 minutes until cooked.

7. Remove the fish, drain on a clean cloth and keep warm.

8. Reduce the cooking liquor to an essence, then add the fish veloute and the butter. Remove from the heat and do not reboil.

9. Add the sabayon made from the egg yolks. Add the chopped parsley and adjust the seasoning.

10. Lightly coat the centre of a warm serving dish with a little of the sauce and arrange the fillets on this.

11. Mask the fillet with the remaining sauce and glaze under a grill.

Notes:

1. Suitable fish for this recipe are sole, plaice and turbot.

2. The serving dish and sauce must be at blood temperature to avoid separation.

40. FISH FILLETS CHAUCHAT

10 PORTIONS

Ingredients

Fish fillets                                                                10 x 100 g

Eggs                                                                            2

Parmesan cheese                                                       25 g

White sauce                                                              500 ml

Boiled potatoes                                                         100 g

Lemon                                                                        1

Fish stock                                                                 100 ml

Salt

Pepper

Method

1. Prepare the fillets, fold them in half and arrange them in a fireproof dish.

2. Sprinkle them with lemon juice. add the fish stock, cover the a buttered paper, bring to the boil and poach in an oven for about 5 minutes until cooked.

3. Drain the fillets on a clean cloth and keep them warm.

4. Boil the white sauce, add seasoning and adjust the consistency with the cooking liquor.

5. Remove the sauce from the heat, add a sabayon made from the egg yolks and then pass through a fine strainer.

6. Coat the centre of a warm serving dish with a little of the sauce and arrange the fillets on this.

7. Slice the potatoes and arrange them around the edge of the dish.

8. Mask with the sauce, sprinkle with parmesan cheese and glaze in a hot oven or under a grill.

Note:

1. Suitable fish for this recipe are sole, plaice and turbot.

41. FISH FILLETS FLORENTINE

10 PORTIONS

Ingredients

Fish fillets                                                               10 x 100 g

Butter                                                                        30 g

Eggs                                                                            2

Fish stock                                                                 100 ml

Lemon                                                                        1

Leaf spinach                                                             800 g

White sauce                                                              500 ml

Parmesan cheese                                                       30 g

Salt

Pepper

Method

1. Prepare the spinach discarding any large stalks and discoloured leaves.

2. Thoroughly wash in several changes of water then place into a saucepan containing a little boiling salted water and cook until tender.

3. Refresh the spinach under running cold water. Drain thoroughly and squeeze into balls.

4. Prepare the fillets, fold them in half and arrange them in a shallow fireproof dish.

5. Sprinkle them with lemon juice, add the fish stock, cover with a buttered paper, bring to the boil and poach in an oven for about 5 minutes until cooked.

6. Drain the fillets on a clean cloth and keep them warm.

7. Boil the white sauce, add seasoning and adjust the consistency with the cooking liquor.

8. Remove the sauce from the stove, add a sabayon made from the egg yolks and then pass through a fine strainer.

9. Reheat the spinach in a little butter, season and arrange in the centre of a warm serving dish.

10. Arrange the fillets on top, mask over with the sauce, sprinkle with parmesan cheese and colour under a grill.

Note: Suitable fish for this recipe are: cod, plaice, sole and turbot.

42. FISH FILLETS PALACE

10 PORTIONS

Ingredients

Fish fillets                                                              10 x 100 g

Shallots                                                                     50 g

Lemon                                                                        1

Dry white wine                                                         125 ml

Fish stock                                                                 125 ml

White button mushrooms                                     100 g

Tomatoes                                                                  100 g

Butter                                                                        100 g

Egg                                                                             2

Parsley

Tarragon                                                                   5 g

Salt

Pepper

Method

1. Slice the button mushrooms.

2. Finely dice the shallots, cook them in a little butter and place them in a fireproof dish.

3. Soak the fillets in acidulated water for 10 minutes.

4. Fold the fillets in half to form a heart shape.

5. Season the fillets, place them on top of the shallots, sprinkle with lemon juice and add the sliced button mushrooms.

6. Barely cover with the fish stock and white wine.

7. Cover with a buttered paper., bring to the boil and poach in an oven for about 5 minutes until cooked.

8. Remove the fish drain on a clean cloth and keep them warm.

9. Reduce the cooking liquor to an essence then add the fish veloute and the butter. Remove from the heat and do not reboil.

10. Add a sabayon made from the egg yolks and the chopped parsley, tomato concasse and tarragon. Adjust the seasoning and consistency.

11. Lightly coat the centre of a warm serving dish with a little of the sauce and arrange the fillets on top.

12. Mask the fillets with the remaining sauce and glaze under a grill for service.

Notes:

1. Suitable fish for this recipe are sole, plaice and turbot.

2. The serving dish and sauce must be at blood temperature to avoid separation.

43. FISH FILLETS VERONIQUE

10 PORTIONS

Ingredients

Fish fillets                                                               10 x 100 g

White grapes                                                             200 g

Shallots                                                                       50 g

Lemon                                                                        1

Dry white wine                                                         125 ml

Fish stock                                                                 125 ml

Fish veloute                                                              500 ml

Butter                                                                        100 g

Egg                                                                              2

Method

1. Blanch the grapes and remove the skins and seeds.

2. Finely dice the shallots, cook them in a little butter and place them in a fireproof dish.

3. Soak the fillets in acidulated water for 10 minutes.

4. Fold the fillets in half.

5. Season the fillets and place them on top of the shallots.

6. Barely cover with the fish stock and white wine.

7. Cover with a buttered paper, bring to the boil and poach in an oven for about 5 minutes until cooked.

8. Remove the fish drain on a clean cloth and keep warm.

9. Reduce the cooking liquor to an essence then add the fish veloute and the butter. Remove from the heat and do not reboil.

10. Add a sabayon made from the egg yolks.

11. Lightly coat the centre of a warm serving dish with a little of the sauce and arrange the fillets on this.

12. Arrange the grapes around the fillets and mask with the sauce then glaze under a grill for service.

Notes

1. Suitable fish for this recipe are sole, plaice and turbot.

2. The serving dish and sauce must be at blood temperature to avoid separation.

44. FISH FILLETS WALESKA

10 PORTIONS

Ingredients

Fish fillets                                                                10 x 100 g

Lemon                                                                         1

Fish stock                                                                  100 ml

White sauce                                                              500 ml

Slices of truffle                                                           10

Slices of lobster tail                                                   10

Parmesan cheese                                                       25 g

Eggs                                                                             2

Salt

Pepper

Method

1, Prepare the fillets and fold them in half.

2. Arrange the fillets in a shallow fireproof dish.

3. Sprinkle them with lemon juice, add the fish stock, cover with a buttered paper cartouche, bring to the boil and poach in an oven for about 5 minutes until cooked.

4. Drain the fillets on a clean cloth and keep them warm.

5. Boil the white sauce, add seasoning and adjust the consistency with the cooking liquor.

6. Remove the sauce from the heat, add a sabayon made from the egg yolks, and pass through a fine strainer.

7. Coat the centre of a warm serving dish with a little of the sauce and arrange the fillets on this.

8. Garnish each fillet with a hot slice of lobster and a slice of truffle.

9. Mask with the sauce, sprinkle with the grated cheese and colour under a grill for service.

Note: This recipe is suitable for sole, plaice and turbot.

UNGLAZED

45.POACHED DARNES, TRONCONS, SUPREMES

10 PORTIONS

Ingredients

Darnes, troncons, supremes                              10 x 125 g

Lemon                                                                      1

Salt

Parsley

Method

1. Place the dish in a fireproof dish and barely cover with salted water, and lemon juice.

2. Bring to the boil and skim.

3. Simmer for about 5 minutes until cooked.

4. Garnish with parsley and a wedge of lemon.

Notes:

1. This method is suitable for:

a. Darnes of cod, haddock, salmon.

b. Troncons of turbot and halibut.

c. Supremes of turbot and halibut.

2. Suitable sauces for serving with the above are: Mornay, Parsley, Egg, Anchovy, Hollandaise or Mousseline.

46. POACHED TROUT

10 PORTIONS

Ingredients

Trout                                                                   10 x 150 g

Court bouillon                                                          1 lt

Boiled potatoes                                                         800 g

Butter                                                                        100 g

Parsley

Method

1. Wash the trout in cold water and remove the gill membranes and the eyes. Remove the scales and fins and clean out the entrails through the gill slits. Trim the tails square and wash the fish thoroughly.

2. Place the fish in cold court bouillon, bring them to the boil and poach them for about 8 minutes.

3. Remove the trout from the court bouillon, drain them on a clean cloth, and place them on a warm serving dish.

4. Garnish with parsley and serve with plain boiled potatoes and melted butter.

47. FISH FILLETS AMERICAINE

10 PORTIONS

Ingredients

Fish fillets 10 x 100 g

Cooked lobster 10 slices

Shallots 25 g

Fish stock 150 ml

Americaine sauce 500 ml

Lemon 1

Salt

Pepper

Method

1. Cut the shallots into fine dice and cook them in a little butter then place them in a fireproof dish.

2. Soak the fillets in acidulated water for 10 minutes.

3. Fold the fillets in half.

4. Season the fillet and place them on top of the shallots.

5. Barely cover with the fish stock and white wine.

6. Cover with a buttered paper, bring to the boil and poach in an oven for about 5 minutes until cooked.

7. Remove the fish from the liquid, drain on a clean cloth and place a slice of lobster on each fillet. Keep the fish warm.

8. Reduce the cooking liquor to an essence and add the Americaine Sauce.

9. Pass through a fine conical strainer and reheat.

10. Mask the centre of a warm serving tray with a little of the sauce.

11. Arrange the fillets on this and mask with remaining sauce for service.

Note: Suitable fish for this recipe are sole, plaice, turbot.

48. FISH FILLETS DIEPPOISE

10 PORTIONS

Ingredients

Fish fillets                                                               10 x 100 g

Fish stock                                                                  125 ml

White wine                                                                125 ml

Mussels fresh                                                           500 ml

Prawns/shrimps peeled                                         50 g

Shallots                                                                     25 g

Lemon                                                                        1

Fish veloute                                                              500 ml

Button mushrooms                                                   50 g

Butter                                                                        100 g

Salt

Pepper

Method

1. Cut the shallots into fine dice and cook them in a little butter then place them in a fireproof dish.

2. Soak the fillets in acidulated water for 10 minutes.

3. Fold the fillets in half.

4. Season the fillets and place them on top of the shallots.

5. Barely cover with the fish stock and white wine.

6. Cover with a buttered paper, bring to the boil and poach in an oven for about 5 minutes until cooked.

7. Remove the fish from the liquid and keep warm.

8. Using a little of the liquid cook the mussels and remove the beard. Keep the mussels warm and retain the cooking liquor.

9. Clean the mushrooms and cook them in a little butter with the lemon juice added.

10. Heat the shrimps and add them to the mussels.

11. Add the liquors to the fish stock and reduce to an essence.

12. Add the fish veloute, bring to the boil and reduce to the required consistency. Add the butter and adjust the seasoning.

13. Pass through a fine strainer.

14. Mask the centre of a warm serving dish with a little of the sauce. Arrange the fillets on this. Add the garnish to the remaining sauce and mask over the fillets.

Note: Suitable fish for this recipe are sole, plaice and turbot.

49. FISH FILLET DUGLERE

10 PORTIONS

Ingredients

Fish fillets                                                               10 x 100 g

Onions                                                                      50 g

Tomatoes                                                                  550 g

Beurre manie                                                            50 g

Lemon                                                                      1

Butter                                                                        25 g

Fish stock                                                                 500 ml

Salt

Pepper

Parsley (chopped)

Method

1. Blanch and skin the tomatoes, cut them in half, remove the seeds and core, then cut the flesh into small dice.

2. Finely dice the onions and cook them in a little butter, place them in a fireproof dish.

3. Soak the fillets in acidulated water for 10 minutes.

4. Fold the fillets in half.

5. Season the fillets and place them on top of the shallots. Add the diced tomatoes.

6. Barely cover with the fish stock.

7. Cover with a buttered paper, bring to the boil and poach in an oven for about 5 minutes until cooked.

8. Remove the fish from the liquid drain on a clean cloth and place onto a warm serving dish.

9. Boil the liquor in a saucepan and thicken with the beurre manie. Add the chopped parsley.

10. Adjust the seasoning, mask the fish with the sauce and serve.

Note: Suitable fish for this recipe are cod, haddock and plaice.

50. FISH FILLETS PORTUGAISE

10 PORTIONS

Ingredients

Fish fillets                                                               10 x 100 g

Garlic                                                                        ½ clove

Cooking oil                                                               50 ml

Tomato sauce                                                          250 ml

Onions                                                                      25 g

Tomatoes                                                                  200 G

Vinegar                                                                     25 ml

Sugar                                                                        25 g

Salt

Pepper

Parsley

Method

1. Blanch and skin the tomatoes, remove the seeds and core and cut the flesh into fine dice.

2. Peel and finely chop the onions. Peel and chop the garlic.

3. Heat the oil in a saucepan and cook the onions without colouring.

4. Add the garlic, diced tomato and tomato sauce and simmer for 10 minutes.

5. Adjust the seasoning and add the chopped parsley.

6. Arrange the fillets in a dish and pour the sauce over.

7. Cover with buttered paper, bring to the boil and cook in an oven at 200oC for 10 minutes.

8. Arrange the fillets on a warm serving dish and mask over with the sauce for service.

Note: Suitable fish for this recipe are cod, haddock and plaice.

51. FISH FILLET SUCHET

10 PORTIONS

Ingredients

Fish fillets                                                              10 x 100 g

Shallots                                                                     50 g

Fish stock                                                                 70 ml

Lemon                                                                        1

White wine                                                                125 ml

Salt

Pepper

Fish veloute                                                              500 ml

Butter                                                                        100 g

Truffle                                                                      5 g

Carrots                                                                      15 g

Leeks                                                                        15 g

Method

1. Cut the truffle into julienne.

2. Clean and prepare the carrots and leeks and cut them into julienne then cook them in a little salted water. drain and refresh them in cold water.

3. Peel the shallots, cut them into fine dice, cook them in a little butter and place them in a fireproof dish.

4. Soak the fish fillets in acidulated water for ten minutes.

5. Fold the fillets in half.

6. Season the fillets and place them on top of the shallots. Barely cover with the fish stock and white wine.

7. Cover with a buttered paper, bring to the boil and poach in an oven for about 5 minutes until cooked.

8. Remove the fish from the liquid drain on a clean cloth and keep warm.

9. Reduce the cooking liquor to an essence, add the fish veloute and the butter. Remove from the heat, do not reboil.

10. Lightly coat the centre of a warm serving dish with a little of the sauce and arrange the fillets on this.

11. Add the julienne garnish to the sauce and mask over the fillets for service.

Note: This recipe is suitable for fillets of plaice, sole and turbot.

52. FISH FILLETS VIN BLANC

10 PORTIONS

Ingredients

Fish fillers                                                               10 x 100 g

Shallots                                                                       50 g

Lemon                                                                          1

White wine                                                                125 ml

Fish Stock                                                                 100 ml

Salt

Pepper

Fish veloute                                                              500 ml

Butter                                                                        100 g

Meat glaze                                                                 20 ml

Fleurons                                                                     10

Method

1. Peel the shallots, cut them into fine dice and cook them in a little butter then place in a fireproof dish.

2. Soak the fillets in acidulated water for 10 minutes.

3. Fold the fillets in half.

4. Season the fillets and place them on top of the shallots.

5. Barely cover with fish stock and white wine.

6. Cover with a buttered paper, bring to the boil and poach in an oven for about 5 minutes until cooked.

7. Remove the fish from the liquid, drain on a clean cloth and keep warm.

8. Reduce the cooking liquor to an essence, add the fish veloute and the butter. Remove from the heat, do not reboil.

9. Adjust the seasoning and consistency and pass through a fine strainer.

10. Lightly coat the centre of a warm serving dish with a little of the sauce. Arrange the fillets on this and mask with the remaining sauce.

11. Decorate with a thread of meat glaze and fleurons for service.

Note: This recipe is suitable for fillets of plaice, sole and turbot.

UNCLASSIFIED

53. SKATE IN BLACK BUTTER

10 PORTIONS

Ingredients

Skate (prepared)                                               10 x 100g

Butter                                                                        125 g

Vinegar                                                                     170 ml

Capers                                                                      50 g

Parsley (chopped)

Salt

Pepper

Method

1. Place the prepared skate in a shallow pan, cover with water, add the salt and 85 ml of vinegar.

2. Bring to the boil and simmer for about 10 minutes until cooked.

3. Remove the skate from the liquid drain on a clean cloth and the place onto a warm serving dish. Sprinkle the capers over.

4. Heat the butter to a nut brown colour in a frying pan remove from the heat and add the remaining vinegar, then pour over the fish. Garnish with the chopped parsley for service.

54. POACHED SMOKED HADDOCK

10 PORTIONS

Ingredients

Smoked haddock                                                10 x 100 g

Milk                                                                          500 ml

Butter                                                                        50 g

Method

1. Place the haddock fillets into a shallow pan.

2. Barely cover with milk, bring to the boil and simmer for about 5 minutes until cooked, then remove from the liquid and drain on clean cloth.

3. Serve up the fillets on a warm serving dish with a knob of butter on each portion.

Fish (Sustained From the Sea)

55. SMOKED HADDOCK MONTE CARLO

10 PORTIONS

Ingredients

Smoked haddock fillets                                     10 x 100 g

Tomatoes                                                                  400 g

Butter                                                                        15 g

Milk                                                                          500 ml

Beurre manie                                                            25 g

Eggs                                                                             10

Salt

Pepper

Method

1. Blanch and skin the tomatoes, remove the seeds and core and cut the flesh into dice.

2. Cook the tomatoes in a little butter and add seasoning.

3. Place the haddock fillets in a shallow pan. Cover with milk, bring to the boil and simmer for about 5 minutes until cooked, then remove from the cooking liquid and drain on a clean cloth.

4. Place the fillets on a warm serving dish, keep warm.

5. Thicken the cooking liquor with the beurre manie.

6. Poach the eggs and place one on each piece of fish with a little of the tomato concasse.

7. Mask over with the sauce for service.

CRUSTACEANS (COLD)

56. DRESSED CRAB

8 PORTIONS

Ingredients

Crab                                                                             2 kg

Brown breadcrumbs                                                 50 g

Mayonnaise                                                              250 ml

Eggs                                                                          2

Vinaigrette                                                                50 ml

Worcestershire sauce

Salt

Parsley                                                                     (chopped)

Method

1. If using a live crab boil it in salt water for 20 minutes then allow it to cool in the stock.

2. Remove legs and claws, crack them open and remove the flesh. This is known as the "white meat".

3. Pull off the tail, remove and dispose of the soft grey appendages.

4. Crack and remove the undershell; it will break away neatly at a natural line near the edge of the shell.

5. Scoop out all the contents of the shell. This part is called the "dark meat".

6. Wash the shell thoroughly.

7. Chop the dark meat and pass it through a sieve. Place it in a basin, add the breadcrumbs and stir in 50 ml of mayonnaise and s dash of Worcestershire sauce.

8. Place the white meat in a basin, lightly shred it with a fork, season with salt and vinaigrette.

9. Place the dark meat in the centre of the shell and arrange the white meat on either side.

10. Hard boil the eggs, cook under cold running water and remove the shell.

11. Pass the yolk and white of the egg through a sieve separately.

12. Decorate the dark meet with the sieved egg and chopped parsley.

13. Serve with the remainder of the mayonnaise separately.

57. LOBSTER MAYONNAISE

10 PORTIONS

Ingredients

Hen lobster (cooked)                                        5 x 400 g

Lettuce                                                                      2 heads

Tomatoes                                                                  2

Eggs                                                                          5

Gherkins                                                                   5

Anchovy fillets                                                         5

Capers                                                                      15 g

Stoned olives                                                            10

Mayonnaise                                                              300 ml

Salt

Pepper

Parsley (chopped)

Method

1. Wash the lettuce and remove any discoloured leaves, then shred, season and place in a salad dish.

2. Remove the lobster meat, carefully remove one head with feelers attached, one tail and 10 small legs for garnishing.

3. Wash and dry the coral and pass it through a sieve.

4. Cut the meat into scallops and place on top of the lettuce, mask over with the mayonnaise.

5. Decorate the outer part of the dish with the lettuce, hard boiled egg and tomatoes, decorate the meat with anchovy strips, olives, capers and gherkin fans. Place the lobster head and tail at each end of the dish and evenly space the legs around the side of the dish.

6. Decorate with chopped parsley and lobster coral before serving.

58. LOBSTER PARISIENNE

10 PORTIONS

Ingredients

Lobsters (cooked)                                             5 x 600 g

Asparagus points                                                      30

Artichoke bottoms                                                    10

Russian salad                                                            200 g

Eggs                                                                          5

Aspic jelly                                                                    1 ltr

Shrimp butter                                                            100 g

Cucumber                                                                 1

Shrimps                                                                    100 g

Truffle                                                                       10 g

Tomatoes                                                                  40 g

Pimentos (red)                                                          50 g

Salt

Pepper

Socle

Method

1. Carefully remove the tail meat and cut it into 5 mm slices. Decorate with truffle and glaze with aspic jelly.

2. Using a fine saw blade carefully cut the claws open and remove the meat. Decorate with truffle and glaze with aspic jelly then replace in the claws.

3. Remove any meat left in the upper body shell, cut it into small dice and mix it with the Russian salad. Place the mix into the artichoke bottoms, decorate with truffle and glaze with aspic jelly.

4. Replace the empty tail on the body, cavity upwards.

5. Fill the cavity with the remaining Russian salad to which has been added melted aspic jelly.

6. Cut the tail meat into thick slices and place on a wire grill with the two claws. Decorate and glaze with aspic jelly on the point of setting.

7. Place the lobster on a wedge shaped socle which has been decorated and glazed. Place on the jellied dish.

8. Place the decorated lobster meat back on the shell.

9. Garnish with cucumber boats filled with shrimp butter and decorated with:

a. Shrimps - small, peeled, decorated and glazed.

b. Tomatoes decorated and glazed.

c, Stuffed and glazed eggs.

d. Points of Asparagus, bundles decorated with red pimento and glaze.

e. Surround with croutons of jelly.

59. LOBSTER SALAD

10 PORTIONS

Ingredients

Lobsters (cooked)                                                5 x 600 g

Lettuce                                                                      2 heads

Tomatoes                                                                  400 g

Cucumber                                                                 200 g

Eggs                                                                          5

Mayonnaise                                                              225 ml

Method

1. Hard boil the eggs and cool them in cold running water then remove the shells. Blanch and peel the tomatoes. Peel and slice the cucumber

2. Remove the claws and legs from the lobster. Crack the claws and remove the meat whole.

3. Cut the lobsters in half lengthways, remove and dispense with the intestine, gravel bag and any black matter from the tail. Put the meat from the claws into the heads of the lobsters.

4. Place on a serving dish and garnish with lettuce, peeled tomatoes, hard boiled eggs and slices of peeled cucumber.

5. Serve with a sauceboat of mayonnaise separately.

CRUSTACEANS (HOT)

60. LOBSTER AMERICAN

10 PORTIONS

Ingredients

Hen lobsters (live)                                            5 x 400 g

Shallots                                                                     50 g

Carrots                                                                      50 g

Garlic                                                                        1 clove

Oil                                                                            50 ml

Brandy                                                                      50 ml

White wine                                                                50 ml

Fish stock                                                                 500 ml

Meat glaze                                                                 25 ml

Tomato puree                                                            25 g

Bouquet garni                                                            1 small

Tomatoes                                                                  200 g

Fish veloute                                                              250 ml

Butter                                                                        100 g

Pilaff of rice 10 portions

Salt

Pepper

Parsley  (chopped)

Method

1. Place each lobster on a board and holding firmly insert a trussing needle or the point of a knife through the cross mark on the centre of the head.

2. Remove the two large claws from the body of the lobster and crack the shell across the middle; the meat will be removed when cooked.

3. Separate the body from the tail and cut the tail into four pieces across the shell.

4. Cut the body in two lengthways, remove and dispose of the gravel bag. Remove and place on one side the intestines and coral which are reserved for finishing the sauce.

5. Crush and chop the garlic, chop the shallots and dice the carrots.

6. Heat the oil in a saucepan until very hot, add the pieces of lobster and body shell and fry over a fierce heat until the flesh has stiffened and the shell is bright red in colour.

7. Add the carrots, shallots, garlic and continue to saute for a further 2 minutes, drain off all the surplus oil and flambe with the brandy.

8. Add the wine, fish stock, meat glaze, tomato puree, bouquet garni and chopped tomatoes, bring to the boil, season and skim.

9. Cover with a lid and cook over a gentle heat or in a moderate oven for 20 minutes then remove the lobster and the shells from the liquor. Remove the lobster meat from the shell, place it into a serving dish and keep hot.

10. Reboil the liquor, reduce by two thirds and add the veloute..

11. Pass the coral and intestines through a sieve and add an equal amount of butter, Whisk this mixture into the sauce and pass the whole through fine conical strainer.

12. Replace the sauce into a saucepan, reheat without boiling, place in a bain marie and whisk in the remaining butter.

13. Pour the sauce over the lobster, garnish with chopped parsley and serve with pilaff of rice separately.

61. LOBSTER CARDINAL 10 PORTIONS

Ingredients

Lobster (cooked)                                                   5 x 600 g

Americaine sauce                                                      300 ml

Cheese sauce                                                             300 ml

Egg                                                                              1

Parmesan cheese                                                       50 g

Salt

Pepper

Method

1. Cut the lobsters in half lengthways, remove and dispose of the gravel bags and intestines.

2. Remove the meat from the tail and cut into scallops. Remove the meat from the claws and cut into dice.

3. Bring the cheese sauce to the boil, lightly whisk the egg yolk. Remove the cheese sauce from the heat and stir in the egg yolk then add the Americaine sauce.

4. Bind the diced lobster meat with a little of the sauce and place a small amount in the bottom of each shell then arrange the scallops on top.

5. Mask over with the sauce, sprinkle with the grated parmesan cheese and glaze under a grill.

62. LOBSTER NEWBURG (1) 10 PORTIONS

Ingredients

Hen lobster (live)                                               5 x 600 g

Oil                                                                              125 ml

Brandy                                                                      125 ml

Marsala                                                                     225 ml

Cream                                                                       400 ml

Fish stock                                                                 125 ml

Butter                                                                        125 ml

Salt

Pepper

Method

1. Place each lobster on a board. Holding firmly insert a trussing needle or the point of a knife through the cross mark on the centre of the head.

2. Remove the two large claws from the body of the lobster and crack the shell across the middle; the meat will be removed when cooked.

3. Separate the body from the tail and cut the tail into 4 pieces across the shall.

4. Cut the body in two lengthways, remove and dispose of the gravel bag. Remove and place on one side the intestines and coral which are reserved for finishing the sauce.

5. Heat the oil in a saucepan until very hot, add the pieces of lobster and body shell and fry over a fierce heat until the flesh has stiffened and the shell is bright red in colour.

6. Clear the pan of any oil, add the brandy and marsala. Reduce by one third, season, add the fish stock and cream, cover with a lid and simmer for 15 minutes.

7. Remove the lobster and take the meat out of the shells. Keep it hot.

8. Pass the coral and intestines through a sieve with an equal amount of butter. Whisk the coral butter into the sauce and re-heat without boiling.

9. Pass the sauce through a fine conical strainer and add the remaining butter.

10. Serve the lobster in a dish, masked with the sauce. Serve with a pilaff of rice separately.

63. LOBSTER NEWBURG (2) 10 PORTIONS

Ingredients

Lobster (cooked)                                                5 x 600 g

Marsala                                                                     250 ml

Cream                                                                       500 ml

Egg                                                                              2

Butter                                                                        50 g

Salt

Pepper

Method

1. Remove the shell from the tail, take out the meat and cut it into scallops. Remove the meat from the claws whole.

2. Heat the butter in a saucepan, add the lobster meat and seasoning and cook it to a bright red colour.

3. Add the marsala and reduce it by one third.

4. Remove from the heat and add a liaison of the cream and the egg yolks. Cook on a low heat stirring constantly until the sauce thickens then serve on a warm dish with a pilaff of rice separately.

64. LOBSTER THERMIDOR (1)

10 PORTIONS

Ingredients

Cooked lobster                                                     5 x 600 g

Mornay sauce                                                           400 ml

Shallots                                                                     50 g

White wine                                                                150 ml

Fish stock                                                                  150 ml

English mustard                                                        10 g

Parmesan cheese                                                       50 g

Eggs                                                                          1

Cream                                                                       100 ml

Butter                                                                        25 g

Parsley                                                                   (chopped)

Salt

Pepper

Method

1. Peel the shallots, cut them into fine dice and cook them in a little butter. Add the whit wine, fish stock and the parsley and reduce by two thirds.

2. Add the reduction to the mornay sauce and stir in the mustard.

3. Remove the claws from the lobsters, crack and remove the meat, leaving it whole. Cut the lobsters lengthways into two. Remove and dispense with the gravel bag and intestines. Remove the flesh from the tails and cut it into neat scallops. Clean the shells.

4. Cook the lobster meat in butter, mixed with a little of the sauce. Reheat the sauce, make a liaison with the egg yolk and add it to the sauce and keep hot but do not reboil.

5. Pour a little of the sauce into the lobster shells. Add the meat, placing the claw meat into the head cavity. Coat with the remaining sauce, liberally sprinkle with parmesan cheese and colour under a grill for service.

65. LOBSTER THERMIDOR (2)

10 PORTIONS

Ingredients

Cooked lobster                                                  5 x 600g

Fish glaze                                                                    25 g

Parmesan cheese                                                       50 g

Fish stock                                                                  125 ml

White sauce                                                              400 ml

English mustard                                                        15 g

Egg yolks                                                                      2

Salt

Pepper

Parsley

Method

1. Boil together the fish stock and the fish glaze then add the white sauce and reboil for 2 minutes.

2. Dilute the mustard with a little water and ad it to the sauce.

3. Remove the sauce from the heat, whisk in the yolks of eggs, adjust the seasoning and pass through a fine conical strainer.

4. Remove the claws and legs from the lobsters. Crack the claws and remove the meat whole.

5. Cut the lobsters in half lengthways, remove and dispose of the intestines and the gravel bag.

6. Remove the flesh from the tail and wash off any black from the meat.

7. Slice the meat from the claws and tail and reheat it in a little butter.

8. Wash and dry the shell.

9. Cohere the sliced lobster meat with a little of the sauce and replace it in the shell.

10. Mask with the remainder of the sauce, sprinkle with grated parmesan cheese and colour under a grill.

11. Serve on a doily-covered dish, with fresh parsley in the curve of the tail.

66. SCAMPI AMERICAINE

10 PORTIONS

Ingredients

Scampi (frozen)                                                        1 kg

Sauce Americaine                                                     500 ml

Rice pilaff                                                                  1 kg

Butter                                                                        60 g

Parsley

Salt

Pepper

Method

1. Defrost and season the scampi.

2. Heat the butter in a saute pan and place in the scampi. Cover with a lid and cook over a low heat for 2 minutes without colouring.

4. Serve on a bed of pilaff of rice decorate with chopped parsley.

Notes:

1. Scampi are normally purchased frozen pre-packed either plain or breadcrumbed.

2. During freezing plain scampi are processed with added moisture resulting in an appreciable weight loss on defrosting.

3. Scampi are graded by size during packaging so consideration should be given to the size required for the dish to be prepared. The average portion is about 100 g at defrosted weight.

67. SCAMPI FRIED IN BATTER

10 PORTIONS

Ingredients

Scampi (frozen)                                                        1 kg

Frying batter                                                             450 ml

Flour                                                                         50 g

Lemons                                                                    2

Parsley                                                                      15 g

Salt

Pepper

Method

1. Defrost the scampi and pass it through seasoned flour.

2. Coat the scampi with the batter and deep fry it in oil until crisp and golden brown.

3. Drain and serve garnished with fried parsley and lemon wedges.

Note: Tartare sauce may be served with this dish.

68. SCAMPI BREADCRUMBED AND FRIED

10 PORTIONS

Ingredients

Scampi (frozen)                                                        1 kg

Eggs                                                                          2

Flour                                                                         50 g

Tartare sauce                                                            250 ml

Breadcrumbs                                                            100 g

Lemons                                                                    2

Parsley                                                                      15 g

Salt

Pepper

Method

1. Defrost the scampi and separate the pieces carefully.

2 Pass through seasoned flour, egg wash and breadcrumbs.

3. Deep fry in hot oil until crisp and golden brown.

4. Drain thoroughly on absorbent paper and serve garnished with fried parsley and wedges of lemon. Serve tartare sauce separately.

69. MUSSELS MARINIERE STYLE

10 PORTIONS

Ingredients

Mussels in shell                                                        5 kg

Shallots                                                                     100 g

Bay leaf                                                                    1

Butter                                                                        15 g

Lemons                                                                      2

Beurre manie                                                            100 g

Parsley                                                                (chopped)

Method

1. Thoroughly scrape and wash the mussels.

2. Peel the shallots and cut them into fine dice and cook them in butter in a saucepan.

3. Add the mussels, lemon juice, bay leaf and parsley stalks, cover with a lid and cook until all the shells have fully opened.

4. Remove the mussels from the cooking liquor, remove the beard from each mussel and replace the cooked mussel in a half shell. Arrange in an earthenware dish and keep hot.

5. Carefully strain the cooking liquor into another saucepan, reboil and thicken with the manie butter.

6. Adjust the seasoning, add the chopped parsley, pour the sauce over the mussels and serve.

Notes:

1. Care must be taken when straining the mussel liquor to ensure that any sand remains at the bottom of the first cooking utensil.

2. The addition of a little dry white wine at stage 3 will enhance the flavour of the finished dish.

70. SCALLOPS BERCY

10 PORTIONS

Ingredients

Scallops in shell                                                        15

Lemon                                                                      1

Fish stock                                                                  125 ml

Hollandaise sauce                                                     50 ml

Shallots                                                                     50 g

Parsley                                                                      15 g

White wine                                                                125 ml

White wine sauce                                                      500 ml

Duchess potato                                                         500 g

Butter

Salt

Cayenne pepper

Butter                                                                        25 g

Method

1. Peel the shallots and cut them into fine dice.

2. Place the scallops in a hot oven for 3 minutes. The heat will cause them to open.

3. Carefully scrape away and discard the beard which surrounds the scallops and the black intestine.

4. Using a sharp knife detach the scallops and the roes from the shells.

5. Place them in a saucepan with the chopped shallots, white wine, chopped parsley, fish stock, lemon juice and salt. Bring to the boil and poach for 10 minutes.

6. Pipe a border of duchess potatoes round the deep shell, brush with melted butter and half colour under a grill.

7. Remove the scallops from the cooking liquor and slice them in half horizontally through the tongue.

8. Reduce the cooking liquor to an essence, add the white wine sauce and the hollandaise. do not allow to reboil.

9. Place a small quantity of the sauce into prepared shells and on this place 3 halves of scallop.

10. Mask with the remainder of the sauce and glaze under a grill.

Note: Frozen scallops may be used in place of fresh.

71. SCALLOPS OSTENDAISE

10 PORTIONS

Ingredients

Scallops in shell                                                        15

Lemon                                                                      1

Fish stock                                                                 125 ml

Shallots                                                                     50 g

White wine                                                                125 ml

Butter                                                                        25 g

Shrimps                                                                    100 g

Mushrooms                                                              50 g

Oysters                                                                     10 g

Truffle                                                                      25 g

Parsley

Nantua sauce

Salt

Pepper

Method

1. Peel the shallots and cut them into fine dice. dice the mushrooms.

2. Cook the oysters in their own liquor for 2 minutes.

3. Place the scallops in a hot oven for 3 minutes. The heat will cause them to open.

4. Carefully scrape away and discard the fringe or beard which surrounds the scallops and the black thread (intestine).

5. Using a sharp knife detach the scallops and the roes from the shell.

6. Place them in a saucepan with the chopped parsley, fish stock, lemon juice and salt. Bring to the boil and poach for 10 minutes.

7. Remove the scallops from the cooking liquor, slice them in half horizontally and place 3 halves of scallop into each shell with a small amount of sauce underneath.

8. Toss the shrimps and diced mushroom in butter to reheat, place the mixture onto the scallops with a poached oyster,

9. Reheat the nantua sauce, mask over each dish and garnish with a slice of truffle for service.

72. SCALLOPS PARISIENNE

10 PORTIONS

Ingredients

Scallops in shell                                                        15

Lemon                                                                      1

Fish stock                                                                 125 ml

Shallots                                                                     50 g

Mushroom                                                                25 g

White wine                                                                125 ml

White wine sauce                                                      400 ml

Truffle                                                                      15 g

Duchess potato                                                         500 g

Butter                                                                        25 g

Salt

Pepper

Parsley (chopped)

Method

1. Peel the shallots and cut them into fine dice. Slice the mushrooms and finely dice the truffle.

2. Place the scallops in a hot oven for 3 minutes. The heat will cause them to open.

3. Carefully scrape away and discard the beard which surrounds the scallops and the black intestine.

4. Using a sharp knife detach the scallops and the roes from the shell.

5. Place them in a saucepan with the chopped shallots, white wine, sliced mushrooms, chopped parsley, fish stock,. lemon juice and salt. Bring to the boil and poach for 10 minutes.

6. Reduce the cooking liquor to an essence and add it to the white wine sauce. Do not reboil.

7. Add the finely diced truffle.

8. Pipe a border of duchess potato around the deep shell, brush it with the melted butter and colour under a grill.

9. Place a small quantity of sauce into the shells and on this place 3 halves of scallop.

10. Mask over the scallops and serve.

Note: Although the potato border has been coloured for presentation, the finished dish does not require glazing.