Menu 19

December 6, 2009 at 1:09 pm (Menus)

PAUPIETTE OF BETKI AURORE WITH SAUTED HERB VEGETABLES AND CREAMED POTATOES

    Ingredients:

Betki fillet -500g
Salt- to taste
W.pepper pwd- a pinch
Lemon juice – ½ no

    For Duxelle:

Chopped Shallots- 50g
Mushroom stalks -50g
Chopped parsely-5g
Fish veloute – 250ml
Butter-10g
Tomato puree-20/30g

    Vegetables:

Coloured pepper-50g
Leeks-50g
Zucchini-50g
Dry black trumpet mushrooms
Mushroom caps-50g
Mixed herbs-1 t.sp
Garlic -10g
Olive oil – 30ml
Creamed potato- 200g

      Pre-prep:

    1. Clean &cut fish into 4slices,flatten SLIGHTLY with a steak hammer. season with salt and pepper and add lemon juice.
    2. prepare duxelle
    3. roll paupiette and seal with aluminium foil
    4. pre-prep the vegetables,cut into fairly large even pieces.

    Method:
    1. poach the fish in fish stock for 5-7 minutes
    2. allow to cool in the stock
    3. combine tomato puree with velouttre to get a pale pink colour (colour of dawn – arora – greek godess of dawn.)
    4. satute vegetables in olive oil and flavour with hers and garlic.

    To Serve:
    Place the paupiette in the serving dish / plate and adjust the consistency of the sauce to a coating consistency. Nape the fish with the sauce and place the sauted vegetables on the side. Pipe cream potatoes on the plate.

    Standard:
    Neatly rolled fish, moist filling and firm texture. Sauce must be coating, smooth, delicately flavoured and light pink in colour. Vegetables must be bright al-dente and suitably flavoured with garlic and herbs.


    WALDORF SALAD

      Ingredients:

    Apples – 100 g
    Walnuts – 20 g
    Celery stalks – ½ bunch
    Iceberg lettuce – few leaves
    Mayonnaise – 150 g

      Method:

    1. core apples and cut tinto large pieces.
    2. Cut celery stalks into 1” pieces
    3. combine apples and celery with ½ mayonnaise.

    Presentation:
    Place salad on iceberg lettuce leaf and mask with remaining mayonnaise. Decorate with chopped walnuts.


    Onion and herb bread

    Ingredients:
    Refined flour-200g
    Sugar-8g
    Yeast-8g
    Salt-10g
    Fat-8g
    Mix herbs-1g
    Sauteed onions-75g

Procedure
1.make a soft dough with addition of herbs.
2.knock back when dough is double in size and divide into ten portions.round up and rest for another 10 miinutes.
3.stuff the onions into each portion and put on a tray.brush with egg wash,prove for another 15 minutes.
4.bake at 230 deg c for 15 minutes.brush with hot melted fat when baked.

Cherry clafoutis with lychee mousse

    Ingredients:


Clafoutis:
Yolks-2nos
Cream-100ml
Sugar-30g
Vanilla ess-2ml
Cherry-15g
Ref flour-5g

Lychee mousse:
Yolk-1no
Milk-100ml
Sugar-25g
Gelatin-7g
Vanilla ess-1ml
Whipped cream-75g
Lychee puree-75g

Procedure:

For clafoutis

1.mix yolks ,sugar and vanilla.add in cream and flour.there should be no lumps.arrange cherries in a glass or baba mould

2.pour the mixture into glasses or baba moulds bake in water bath at 160 for 20 minutes.take out and let it come to room temperature.

For lychee mousse

1.make a crème anglaise.add in soaked gelatin,cool the mixture on ice.

2.when semi set add in lychee puree and flod in whipped cream pour this mixture in the glasses which has the cherry clafoutis.let it set.serve chilled

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