Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Steam potato until tender, peel, and set aside; cut into coins to serve warm up in butter and stock; season 2. Blanch baby carrot till just tender, set aside, halve, quarter, to serve warm up in butter and stock, season 3. When potato and carrot are cooked: 4. Heat water in a large skillet to boiling. 5. Dissolve flour in 30 ml cold water and season to taste with sea salt and coarse cracked black pepper. 6. Whisk the flour mixture into boiling water 7. Add vermouth, lemon and orange juice. 8. Boil till thickened, whisking, adjust seasoning with salt and pepper. 9. Reduce heat so that the mixture is no longer boiling. On a thermometer, it will read 180° F. 10. Vinaigrette: Whisk sherry vinegar and Dijon mustard in a small bowl, then add oil. Set it aside. 11. Generously season fish fillets with salt and pepper and place them in the poaching liquid with a few chanterelles. 12. Poach just until the fish is barely warm in the middle – a few minutes 13. Using a large spoon, scoop-poaching liquid over the fish as it cooks - basting. 14. While the fish poaches, toss coins of sliced, cooked potatoes in a line down the middle of the plate. 15. Place the fish fillet on the potato coins. 16. Spoon the Jus over the fish, add bits of chanterelle, quartered carrots, shaved radish, carrot tops, and pea shoots, and serve immediately.

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