Microsoft Word - Mediterranean 96 hour Course Recipe Book

CERTIFICATE IN MEDITERRANEAN CUISINE

PREPARATION METHOD

1. Clean all fish 2. Peel all vegetables cut into mirepoix, carrot, tomato and celery 3. Slice onion, fennel, leek 4. Separate the fillet of the big fish, keep the bones 5. Cut the small rock fish in pieces

6. Peel the shrimps 7. Crush the garlic 8. In a large soup pot heats up olive oil 9. Sweat onions, leek and fennel 10. Add the fish bones and small fish pieces 11. Sweat all together 12. Add the rest of vegetables 13. sweat again 14. Flambe with Pernod 15. Add tomato paste and saffron 16. Add orange peel 17. Whetten with white wine 18. Pour cold water and bring to boil 19. Once boiling point reached, slow down the heat 20. Simmer for 45mn 21. Blend with vertical blender eventually . 22. Strain

23. Poach the prawn and the fish filet cut into large cubes in a little soup 24. Open the clams and mussel with a little soup in 2 russe pot with cover 25. Toast Baguette croutons and scratch fresh garlic on them 26. Serve very hot on a deep plate, poached fish in the plate covered with soup 27. Croutons and rouille sauce on side

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