Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

RECIPE 9

POACHED SALMON WITH AN AROMATIC JUS

2 Portions

Ingredients for the poaching stock:

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250 g 240 ml 23 g 30 ml 1/2 pc 15 ml 15 ml 15 ml

Fresh wild salmon fillet, skin on

Water

All-purpose flour

Water

Dry vermouth

Fresh lemon juice Fresh orange juice

Sherry vinegar

3 g 1 g

Salt

Black peppercorn

10 g

Mustard

Ingredients for the Jus:

120 ml 30 ml 15 ml 2.5 ml 30 g 50 g 15 ml

Water

Orange juice Chicken stock Peanut sauce

Steamed new potatoes

Fresh chanterelles

Sherry vinegar

3 g 1 g

Salt

Black peppercorn

10 g

Pea shoots or sprouts for decoration

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