Poisson Colbert

-
Ingredients:
1. Fish fillet - 500g
2. lemon - 4 no
3. Salt -  to taste
4. Flour - 100g
5. Bread crumbs - 250g
6. Eggs - 2no
7. Cooking oil - For frying
8. Butter - 100g
9. Parsley -1sprig

Menu text : Crumb fried fish served with parsley flavoured butter.

Method of preparation :

* Cut the fish into supreme.
* Marinate lemon , salt and pepper.
* Crumb the fish by first dredging in flour, dippng in egg and coating with flour.
*  Fry the fish in hot oil till golden brown colour.
*  Prepare Maitred'hote butter with butter and french fryies.



Comments

Post a Comment

Popular posts from this blog

CUTS OF FISH

-
Image
Fillets : A fillet is an entire side of a fish with the back bone out . Round fish yield two fillets [one fron each side]. Flat fish yeilds four fillets [2 from each side]. Fillets from large fish can be further portioned into supremes or escalopes. They may skin-on or skin-off. Supreme : A supreme is a prime boneless cut from a fillet or loin which is cut either as a block-cut or bias-cut , and is considered the best and choicest cut of fish. Also called a pave, a supreme cut removes all bones in the fillet. Delice : Delice is a fillet that is neatly stuffed and folded . Goujons : strips 2"x1/4" from the fillets of small fish such as sole or plaice. Paupiette : A paupiette is a fillet that is stuffed and rolled . Troncon : This is a steak-cut [bone-in] from a flat fish such as flounder, halibut, sole, or turbot. Darne : cut from cross section straight through the back bone of a whole, dressed, round fish .
Read more

Cuts of vegetables

-
Image
chiffonade : It is a cut specifically for leafy vegetables and herbs. It involes chopping the leaf into extremely thin slices. Each slice should be only 1mm wide. This cut is to prepare herbs for seasonings to chop veggis for a salad or to make a light garnish.  Juliene : This cut is typically used for firm vegetable like carrots,cucumbers or celery .It means to cut thin stripes or sticks to be used as both ingredients and garnish . The exact mesurement of julienne should be 4mm to 6mm long 5mm wide and 5mm thick.  Bruniose : A brunoise is a very fine diced cut . It results in tiny cubes 2mm on each side . Brunoise cut are often used in sauces because the tiny pieces cook down well and release a lot of flovour quickly.  Jardiniere : These are sticks or Batons cut from the vegetables of choice . ther is some debate on exactly how big a jardiniere should be, but they typically range from 4cm to 6cm in length and 5mm by 5mm thick.  Macedoine : this is large thicker , cubes , m
Read more