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Fish cookery

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FISH COOKERY

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Fish cookery

  1. 1. FISH COOKERY A. INTRODUCTION OF WITH COOKERY. B. CLASSIFICATION WITH MENU EXAMPLES. C. CUTS OF FISH AND SHELL FISH. D. SELECTION OF FISH AND SHELL FISH. E. COOKING OF FISH . (EFFECT OF HEAT)
  2. 2. FISH AND SHELL FISH • FISH:- Fish are aquatic vertebrates with fins for swimming and gills for breathing. • SEAFOOD:- A collective term of shellfish and other small edible marine animals like crabs, oysters etc. CLASSIFICATION OF FISH • FIN FISH:- WHITE FISH CONTAINS FAT • SHELLFISH:MOLLUSKS,BIVALVES,CRUSTACEAN.
  3. 3. QUALITES OF GOOD FISH Fish should look and smell fresh. The scale should be bintact, firmly adhering, and shiny. The eyes should be full and bulging but not sunken. The grills of the fish should be bright red.
  4. 4. HOW TO SELECT SHELL FISH • The claws of crabs should be springly and not hanging down. • The eyes should be bright. • The tail of lobsters should spring back when stretched out. • Shrimp and prawns must be crisp. • Oyster shells should be tightly closed.
  5. 5. Cuts of Fish Darne :- Steak or slice of a round fish cut on the bone. Troncon:- steak or slice of a flat fish cut on the bone. Paupiette:- thin slice of a fish from one entire side of fish. Fillet:- usually a boneless cut of fish from one entire of fish.
  6. 6. MAIN COURSES OF FISH AND SHELLFISH DEEP FRIED FISH N CHIPS- A simple preparation made with firm textured fishes such as cod and seas bass which are rationally dipped in a batter of flour, egg salt, baking powder, and deep fried. FISH ORLY:-Fish fillet is marinated bin lemon juice, oil chopped parsley and salt.
  7. 7. Shallow fried • SOLE MEUNIERE:- The fish is marinated, patted with flour and shallow fried in hot butter. served with slices of lemon and sprinkled with lemon juice, hot brown butter and chopped parsley at last moment. • BELLE MEUNIERE:- Very similar to meuniere but garnished with blanched tomatoes ,sliced sautéed mushrooms and few grains of caviar.
  8. 8. POACHED • Red snapper duglere:- fish is poached in white wine and fish fumet. The conking liquid is strained and reduced to a sauce like consistency with sautéed chopped garlic . • Sole Veronique:- fish is poached in fumet and served with balanced and peeled white grapes and fish veloute is made with a poaching liquor.
  9. 9. BAKED • Salmon coulibiac:- salmon fillet arranged over a layer of cooked rice, chopped hard boiled eggs and duxeloles enclosed or covered with brioche dough baked and served like a pie. • Sole Nicoise:- Marinated fillet of sole placed on bed of tomato concasse and baked in a hot oven , served with garnish of black oli9ves , anchovy fillets and slices of lemon.
  10. 10. COURT BOULLION TO preserve and enhance the delicate flavor of fish, the liquor in which they are poached is prepared with care. The poaching liquor is called court boullian. They are different types of court boullian • White court boullion. • Ordinary court boullian. • White wine court boullian • Reed wine court boullian.
  11. 11. RECIPE OF COURT BOULLION • WATER:-1lt,salt(coarse sea salt)- 15gm,wine/vinegar-75ml,carrot-60gm(sliced). • Bay leaves-2nos,parsleystalks- 3nos,peppercorn-6nos,thyme-1sprigs.
  12. 12. FISH POTATOTES VEGETABLES ACCOMPANIMENT S GRILLED/FRIED FRIED/SAUTEED GREEN SALAD, COLE SLAW,CARROT,ONI ON AND CAULIFLOWER HOLLANDASE SAUCE,TARTAR SAUCE, SLICE SOF LEMON,PARSLEY, BROWN BUTTER CAPER SAUCE ETC. BOILED/STEAMED BOILED IN JACKETS/MASHED GREEN SALAD, CUCUMBER, ONIONS CAULIFLOWER BEANS AND TOMATOES. HOLLANDAISE SAUCE, HORSERADISH SAUCE, PARSLEY,EGGS, FENNEL ETC. BAKED BAKED/BOILED OR SAUTEED. GREEN SALAD, CARROTS,BEANS ,TOMATOES, SPINACH,CLELRY, ONION, CAULIFLOWER. HOLLANDAISE SAUCE,MUSTARD SAUCE, TARTAR SAUCE, CAPER SAUCFE LEMON,PARSLEY BUTTER

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