Buttered broccoli No. of Portions 4

Ingredients QTY Unit
Broccoli spears 250 Gm
Butter 30 Gm
Salt To taste
Lemon (juice) 1 No.






Pre-preparations:
1. Trim and cut the broccoli into even sized spears.
2. Blanch in boiling salted water for a minute.



Method:
1. Heat butter and add lemon juice.
2. Add the broccoli and toss lightly.
3. Check seasoning and transfer to a serving dish / plate.


To serve:
Use as an accompaniment (green vegetable) for meat / fish dishes.

Standard:
Bright green in colour. Evenly cut spears. Crunchy (al dente) texture. Adequately seasoned with a hint of lemon. Served hot.



Cream of Celery No. of Portions 4

Ingredients QTY Unit
Celery Stalks 200 Gm
Onion 50 Gm
Potato trimmings 50 Gm
Dill leaves 5 Gm
White stock 1 Lit.
Salt To taste
White pepper pdr. A pinch
Flour 30 Gm
Butter 40 Gm
Milk 100 Ml
Cream 50 ml.

Pre-preparation:

Method:

1. Clean & cut celery stalks roughly into pieces.
2. Peel & chop onions.
To serve:
Ladle hot soup into a cup/ bowl and finish with a swirl of cream & a sprig of dill.
1. Heat the butter, add the onion and sauté lightly
2. Add the celery and potato. Mix well.
3. Sprinkle flour and cook for a few minutes.
4. Pour in the stock, add salt & pepper.
5. Bring to a boil, simmer till potato is cooked.
6. Add chopped dill leaves and remove from fire.
7. Allow to cool, then puree & strain.
8. Adjust the consistency & the seasoning.

Standard:
Pale green in colour. Smooth creamy consistency, good flavor of celery with a hint of dill. Adequately seasoned & garnished with cream.



Fried potatoes (Pommes frites) No. of Portions 4

Ingredients QTY Unit
Potatoes 400 Gm
Salt To taste
Oil To deep fry

Pre-preps:
1. Peel potatoes and cut into long pieces.
2. Parboil them in salted water. Drain and keep aside.
3. Deep fry in medium hot oil to complete cooking. Drain on absorbent paper till the time of service.

Method:
1. Just before service, deep fry (blanch) in very hot oil to colour and also for crispness.
2. Remove on absorbent paper, sprinkle salt and serve immediately.

To serve:
Serve as an accompaniment with the main course.

Standard:
Evenly cut potato, crisp and light brown in colour. Adequately seasoned.



Pomfret Portugaise No. of Portions 4

Ingredients QTY Unit
White / black pomfret fillets 400 Gm
Salt To taste
Pepper powder To taste
Lime 1 No.
Fresh white bread crumbs 25 Gm
Madras onions 50 Gm
Mushrooms 50 Gm
Tomato 200 Gm
Cheese 50 Gm
Parsley ¼ Bunch
Butter 10 Gm
For court boullion:
Bay leaf, pepper corns, onion, celery, vinegar, salt


Pre-preparations:
1. Wash and dry the fillets. Marinade with salt, pepper and lime juice for 15-20 minutes.
2. To prepare court boullion: simmer fish bones with listed ingredients for 5 minutes.
3. Peel madras onions and slice mushrooms. Chop parsley finely. Grate cheese. Blanch and slice tomatoes into rounds.

Steps:
1. Sauté madras onions and mushrooms lightly in a little butter.
2. Poach fish fillets in court boullion for 1-2 minutes. Remove and drain.
3. Grease an oven-proof dish with remaining butter. Layer fish, tomatoes, madras onions and mushrooms. Top with fresh bread crumbs and cheese. Place in hot oven or under a salamander till cheese turns light brown.

To serve:
Serve hot in the same container (casserole / pie dish) garnished with parsley.

Standard: Evenly baked dish, with a light brown cheesy crust. Fish should be cooked and in layers with tomato slices. Adequately seasoned and served hot.