Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1. Disgorge the clams in clear water for few hours 2. Clean the Mussels 3. Clean the filet of Cod and remove the bones eventually 4. Remove the skin of the codfish 5. Sweat the chopped onions in olive oil 6. Cut the tomatoes in half or in four depending the size 7. Sauter with the onions 8. Clean the calamari, remove their skin and slice in rondelles 9. Add the garlic to the tomatoes in the pan 10. Sweat and then add the calamari and the Mussels 11. Deglaze with the white wine vinegar 12. Add the white wine and water to cover the vegetables entirely 13. Season salt and pepper 14. In another pan pour olive oil and add garlic

15. Add a little bit of water and the clams 16. Cover with lid and cook the clams 17. Once cooked remove the flesh of the bivalves 18. Keep few for the decoration 19. Plunge the cod fillet in the soup 20. Blanch the prawn, refresh and peel them 21. Add them to the soup 22. Finally add the clam meat to the soup 23. Toast the baguette slices 24. Platte in clean and hot large deep plate 25. Springle with chopped parsley

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