Plate and present seafood dishes

1. PLATE AND PRESENT
SEAFOOD DISHES

2. Fundamental of Plating
1.Balance
-color
- shapes
- textures
-flavor
2. Portion size
3. Serve hot foods, on hot plate
Serve cold foods, on cold plate

3. Serving baked fish
• Serve baked fish with sauce or seasoned
butter to enhance moistness and improves
palatability.
• For service, the fish is removed from the
dish, the liquid is strained, degreased,
reduced and finish by adding butter cream
or valoute sauce

5. Serving baked fish

6. Serving broiled lobster
•Serve immediately with melted butter
or appropriate sauce and garnish.

7. Serving Sautéed and Pan fried
• Remove the fish with spatula and place on a
serving plate with presentation side up.
• Sprinkle fish with lemon juice and chopped
parsley.
• Heat raw butter in the saute pan until it turns
light brown. Pour over fish immediately and
serve at once.

8. Serving sautéed and Pan fried

9. Serving Poached or Simmered fish
• Serve Poached fish appropriate sauce, such
as hollandaise sauce for hot fish and
mayonnaise.

10. Glazing
• Poached fish is sometimes glazed
before
1. Combine the finished sauce, with egg
yolk, hollandaise sauce or lightly
whipped cream.
2. Coat the fish with the sauce and run
the plate under a broiler until the sauce is
golden brown.

11. Glazing