Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Wash and peel all vegetables 2. Unclog the clams in clear water overnight. Rinse the clams under running water 3. Peel the asparagus. Hard boil the eggs 4. Trim the fish and slice regular Darne (slices including middle bone) 5. Chop the parsley. Peel the mild red chilli pepper or capsicum, slice it in julienne 6. Bake for about 12mn in the oven at 165C, Once cooked remove from the oven 7. Place the plate in a deep, clean, hot plate with 1/2 hardboiled egg and a little piperade. Slice julienne of onions 8. Pre ‐ cook the asparagus in 750ml of water for 8 Mn. Blanch the fresh green peas 9. Refresh in Ice water 14. Season the Hake Darne salt and pepper 15. Sear the Hake Darne in the oil on both sides 16. Once coloured, remove the Darne from the heat, add the garlic and sweat 17. Deglaze with white wine 18. Pour the clams in the pan along with the chopped parsley 19. Cover 20. Put back the hake, asparagus and peas, seasoned 21. Bake about 12mn in the oven at 165C, Once cooked remove from the oven 22. Plate in a deep, clean and hot plate with 1/2 hardboiled egg, A little piperade on top 10. Sweat the onions in olive oil. Add the chopped garlic 11. Pour the julienne of red chilli in. Moist with wine and cover 12. Cook for 5 Mn and reserve on the side 13. In a pan with olive oil, put the bay leaf and Espelette piment

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