Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1. Disgorge the clam in clear cold water 2. Infuse the stock with the pinch of turmeric and saffron 3. Wash, peel and trim all vegetables 4. Cut the tomatoes and capsicum in Brunoise, chop the onions 5. Chop the curly parsley and the garlic 6. Peel the monk fish and cut slices 7. Trim the mussel 8. Peel and trim the squid (or calamari) and slice rings 9. In a pan with olive oil lightly brown the onion with garlic and pepper. 10. When the onion becomes transparent add the tomatoes 11. When they start to change color add parsley 12. Keep warm 13. In a paella pan heat the remaining oil sauté the langoustines, prawn and squid 14. Keep warm 15. In the same oil fry the fish 16. Add the clams and black mussel 17. Cover and cook for 5mn 18. Add the mixture of the first pan and the vermicelli 19. Cook for 5 minutes without stopping stirring. 20. Pour the boiling infused crustacean stock over it 21. Arrange the plate for decoration 22. Boil over medium heat for 12 minutes 23. Before the end of cooking, arrange the langoustines, shrimps, mussel and clams 24. Cook for another 5 minutes 25. Let stand for a few minutes before serving

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