menu for 19th january..! do complete the journl

Fish in Cheese Sauce. No. of Portions 4

Ingredients QTY Unit
Black pomfret fillets 4 Nos.
Salt To taste
White pepper powder To taste
Lime 1 No.

Court bouillon 250 ml.
Butter 20 Gm
Refined Flour 20 Gm
Cheese 50 Gms
Parsley To garnish






Pre-preparation :-
1. Marinade fish fillets in salt, pepper, lime juice.
2. Grate Cheese.
Steps :-
1. Poach fish fillets in court bouillon. Remove & keep aside. Strain court bouillon.
2. Prepare a veloute sauce with flour, butter and court bouillon. Add half the cheese & seasoning.
3. Grease an oven proof dish. Arrange fish fillets & cover with cheese sauce. Sprinkle with remaining cheese & gratinate.

To Serve: Serve in the same container[casserole / pie dish].

Standard: Fillets of fish, in veloute with a predominant flavor of cheese, adequately seasoned, gratinated & served hot.

Note:-
To prepare Fish Mornay, use mornay sauce instead of veloute.







Bouquetiere de legumes No. of Portions 4

Ingredients QTY Unit
White radish 75 Gm
Carrot 75 Gm
French beans 50 Gm
Cauliflower 100 Gm
Salt To taste
White pepper powder To taste
Butter 25 Gms.
Mixed herbs dry opt 10 Gm









Pre- preparation:-
1. 1) Peel, & cut radish & carrots into batons. String & cut French beans to match the sizes of carrots & radish. Break cauliflower into medium sized florettes.
Steps :-
1) Boil each vegetable separately in salted water. Drain & refresh. Keep aside.
2) Heat butter in a pan. Toss all vegetables. Adjust seasonings.


2. To Serve: Serve hot as an accompaniment with the main course.
3.
4. Standard: Neatly cut , even sized vegetables, cooked al dente, color retained, adequately seasoned & served hot.
5.








Sable potatoes No. of Portions 4

Ingredients QTY Unit
Large potatoes 250 Gm
Olive oil 15 Ml
Butter 15 Gm
Fresh bread (fine crumbs) 2 Slices
Paprika / Red chilly pwd. A pinch
White pepper powder A pinch
Salt To taste



Pre-preparations:
3. Peel and cut potatoes into cubes.
4. Boil till just done. Drain.



Method:
1. Heat butter and olive oil in a pan.
2. Add the crumbs and allow to toast till light brown in colour.
3. Sprinkle pepper and paprika and add potatoes.
4. Toss well in the pan.
Note:
1. Do not overcook crumbs or allow to brown.
2. Do not use a metal spoon to toss. This will break the potatoes.


To serve:
Use as the (starch) accompaniment for meat / fish dishes.

Standard:
Neatly and evenly cut pieces of potato. Tender but should not be breaking up. Crunchy texture of the crumbs and delicately flavoured with paprika and pepper.







Consommé garnishes
Celestine
Egg 1no.
Refined flour 30gm
Milk 100ml
Salt to taste
Oil a little
1. Mix refined flour, salt, beaten egg and milk. Add 1 tsp oil and mix well. Leave this batter aside for 15-20 minutes.
2. In a non-stick pan, heat a little oil / butter. Add a round spoonful of the batter and tilting the pan around, spread it all over in a thin and even layer.
3. Cook till sides start leaving the pan. Remove over a dusted surface. Allow to cool and then cut in thin strips.

Royale
Egg yolk 1no.
Fresh cream 30ml
Salt, pepper to taste
1. Beat the egg yolk and stock. Add salt, pepper and pour into greased mould. Steam for 12-15 minutes.
2. Allow to cool in the mould itself. Cut into slices/cubes/fancy shapes.
Bruniose / Juliennes
Carrots, onions, turnips, celery cut into bruniose / juliennes 1 tblsp each
1. Cook all these vegetables in boiling salted water or stock.

Clermont
Onion rings 8-10 no.
Egg 1no.
Refined flour 30gm
Milk 100ml
Salt,pepper to taste
Oil to fry
1. Prepare a batter with beaten egg, refined flour and milk. Add salt and pepper.
2. Dust each onion ring first with refined flour. Then dip in the batter and fry till light golden brown colour in moderately hot oil.