Salmon en papillote
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This is a PowerPoint Presentation I will be for my Training and Development course. I will be doing a demonstration using training aids. I hope to attaching a video as well for it
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Salmon en papillote
- 1. Salmon En Papillote Presented by Joseph Mc Namara on the 03/12/2015 03/12/2015Joseph McNamare 1
- 2. AIM You the participants at the end of this course will be able to cook and serve a delicious serving of Salmon En Papillote Joseph McNamare 2 03/12/2015
- 3. Objectives of this Master Class At the end of this presentation you the participants will be able to: List the Five Ingredients to make this dish Define Four steps required to prepare and cook this dish Identify Three ways to serve this Dish Joseph McNamare 3 03/12/2015
- 4. Salmon En Papillote 03/12/2015Joseph McNamare 4
- 5. INTRODUCTION Once perfected this is a simple versatile dish that can be adopted to include any fish of choice. This dish is ideal for preparing in advance and it can include vegetables and sauce. It is easily adopted to any dietarty and taste requirements. 03/12/2015Joseph McNamare 5
- 6. DEFINITIONS ≈ EN PAPILLOTE = IN PAPER ≈ CARTOUCHE = CIRCLE ≈ COOKING WINE = GOOD DRINKING WINE ≈ SEASON = SALT AND PEPPER ≈ PREHEAT = HEAT THE OVEN BEFORE YOU PUT SOMETHING IN IT 03/12/2015Joseph McNamare 6
- 7. INGREDIENTS ≈ 1 fillet of Salmon ≈ Vegetables of choice ≈ Dill ≈ Slice of Lemon and Juice of Lemon ≈ Oil ≈ Seasoning ≈ Parchement paper 03/12/2015Joseph McNamare 7
- 8. METHOD SEE DEMONSTRATION AND THE NEXT TWO SLIDES 03/12/2015Joseph McNamare 8
- 9. Method ≈ PREPARE THE VEGETABLES AND HERBS ≈ SEASON THE FISH ≈ OIL THE PARCHEMENT PAPER ≈ ASSEMBLE THE INGREDIENTS ON THE PARCHEMENT PAPER ≈ CRIMB THE PAPER ADDING THE WINE AT THE LAST MOMENT 03/12/2015Joseph McNamare 9
- 12. COOKING INSTRUCTIONS ≈ Preheat oven to 1800 C ≈ Place the En Papillote on to a baking tray ≈ Cook for 12 to 15 Minutes (Depending on size) For the Sauce Add the cooking liquor to a pot Add 50 ml of Cream Simmer for 3 to 4 minutes and serve in sauce boat 03/12/2015Joseph McNamare 12
- 13. SERVING OF DISH ≈ Serve straight from the oven with grilled baby gem lettuce on the side.* ≈ Serve on a bed of Udon Noodles ≈ On a bed of sweet potatoe mash with spring onion ≈ Tarter sauce, Lemon and Dill Mayo or chive and Garlic Mayo 03/12/2015Joseph McNamare 13
- 14. VARIATIONS AND SUGGESTIONS ≈ Use Cod, Haddock, Hake, Sea Trout or a duo of fish ≈ Use asparagus tips as a bed for the fish ≈ Wrap Cod or hake in Parma Ham ≈ If there is any leftovers use the fish in a salad or for fish cakes with sweet potatoe 03/12/2015Joseph McNamare 14
- 15. PICTURES OF THE DISHES 03/12/2015Joseph McNamare 15
- 16. TRANSFER OF KNOWLEDGE ≈ QUESTION ONE: ≈ LIST FOUR INGREDIENTS TO MAKE THIS DISH ≈ ANSWER: ≈ SALMON, LEMON, WINE AND VEGETABLES 03/12/2015Joseph McNamare 16
- 17. TRANSFER OF KNOWLEDGE ≈ QUESTION TWO : ≈ LIST FOUR STEPS OF HOW TO PREPARE THIS DISH ≈ ANSWER: ≈ PREPARE FISH &VEGETABLES, ASSEMBLE IN PAPER, ADD WINE LAST MINUTE, STABLE CLOSE 03/12/2015Joseph McNamare 17
- 18. TRANSFER OF KNOWLEDGE ≈ QUESTION THREE: ≈ IDENTIFY THREE WAYS TO SERVE THIS DISH ≈ ANSWER: ≈ EN PAPILLOTE, ON PLATE WITH SIDE DISH, WITH SALAD 03/12/2015Joseph McNamare 18
- 19. SUMMARY ≈ This is a complete fish meal cooked in paper ≈ It is a simple versitle dish catering to all tastes ≈ It can be prepared the night before ≈ Be careful opening the paper it contains steam. 03/12/2015Joseph McNamare 19
- 20. ASK THE CHEF TIME ANY QUESTIONS 03/12/2015Joseph McNamare 20
- 21. 03/12/2015Joseph McNamare 21 THANK YOU ENJOY YOUR EVENING