Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Trim, empty and remove the gills and disgorge the brills under running water. Drain and pat dry thoroughly. 2. Remove the fillets and remove the skin. 3. Slice the fillets at a rate of 0.140kg per person. 4. Crush, rinse the head and bones and leave them to disgorge in running water for a few minutes. 5. To make the fish stock, peel and wash the vegetables, onions, and shallots, then slice them finely. 6. Sweat everything in butter and add the carefully drained bones. 7. Moisten with wine film up with cold water. 8. Add the bouquet garni and the mushroom trimmings. 9. Bring to the boil, skimming regularly for 20 to 25 minutes. 10. Strain everything through a sieve and set aside. 11. Finely chop the shallots and onions and crush the parsley. 12. Peel, seed and crush the tomatoes. 13. Butter a dish, season with salt and pepper, add the shallots, onions, parsley

and tomatoes and place the brill fillets. 14. Add the white wine to the baking dish.

15. Moisten with the cooled stock, cover with a sheet of buttered parchment paper, start cooking on the fire and finish in the oven at 170/180°C for 5 to 6 minutes.

Make the sauce :

16. Make sure the fillets are cooked 17. Place the cooking juices in a large sauté pan and reduce. 18. Off the heat, whisk in butter and check the seasoning. 19. Arrange the fillets in a dish and cover evenly with the sauce

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