MENU 6

MENU-6

GAZPACHO

---

FILLET DE BASA/POMFRET POCHE AVEC HOLLANDAISE

(POACHED BASA/POMFRET WITH HOLLANDAISE SAUCE)

HARICOTS VERT AU BEURRE (BUTTERED FRENCH BEANS)

POMMES DE TERRE NOUVELLE AU FOUR (BAKED NEW POTATOES)

---

CREPE SUZETTE AVEC CREME GLACEE A LA VANILLE

(CREPE SUZETTE WITH VANILLA ICE CREAM)

 

GAZPACHO              No of portions - 4

INGREDIENTS                 QUANTITY

Tomatoes                                  300 gms

Cucumbers                                        150 gms

Onions                                      75 gms

Green bell peppers                     50 Gms

Crushed garlic                           1-3 flakes

Bread slice (sides cut)               1 no

Tomato juice                             200 ml

Red wine vinegar                        20 ml

Salt                                          to taste

White pepper                             to taste

Tabasco sauce                           to taste

Garnish

Onion (bruniose)

Cucumber (brunoise)

Green pepper (brunoise)

METHOD

-Prepare brunoise of Cucumber, green pepper and onion for the garnish and keep aside.

-Blanch Tomatoes, De- seed and cut into dices.

-Cucumbers peel and cut into dices.

-dice onions and bell peppers.

-Soak the bread slice in water and squeeze the excess.

-Blend all the above ingredients and strain.

- Add salt and pepper, Tabasco .Adjust tartness by adding little vinegar or lemon juice.

-Serve chilled topped with vegetable garnish.

FILLET DE BASA /POMFRET POCHE AVEC HOLLANDAISE               No of portions – 4

INGREDIENTS             QUANTITY

Basa/ Pomfrets fillets       600 gms (150per portion) /2 no

Salt                                  to taste

Pepper                              to taste

FOR THE COURT BOUILLON

Fish bones                                 (after filleting)

Butter                              20 Gms

Onions                              30 gms

Celery                               25 gms

Bayleaf                             1 no

Peppercorns                      3-4 nos

Parsley stems                    2-3 nos

White wine                        30 ml

SAUCE

For the hollandaise recipe (Plz refer previous recipe)

METHOD

1.    Clean and fillet the basa/pomfrets .Add salt and pepper.

2.   For the Court bouillon

Melt butter and sweat the bones, deglaze with wine, add Mirepoix vegetables and water bringing to a boil and allow to simmer. Add the sachet.Skim and let it simmer for 30 to 45 minutes.

Strain through a china cap lined with several layers of cheese cloth/muslin cloth.

Poach the fish fillets in the court bouillon.

3.   Make Hollandaise sauce .(Please follow the recipe for classic hollandaise sauce).

4.   To serve .place the poached fillets on a plate. Cover the fillets with the sauce. Serve with appropriate accompaniments.

POMMES DE TERRE NOUVELLE AU FOUR (BAKED NEW POTATOES)  No of Portions – 4

INGREDIENTS             QUANTITY

New Potatoes                    250 gms

Mixed herbs                      to taste

Parsley                              ¼ bunch   

Salt                                 to taste

Black Pepper                     crushed                                   

Oil                                    a little

METHOD

1.    Wash the new potatoes. Cut them into halves or quarters depending on the size. Sprinkle with oil, salt, pepper and mixed herbs.

2.   Cook in the oven at 180 c for 35-40 mins (or till done).

3.   Finish off with chopped parsley. Serve Hot.

 

 

HARICOT VERTS AU BEURRE (BUTTERED FRENCH BEANS)

INGREDIENTS                   QUANTITY

French beans                            400 Gms

Butter                                      30 Gms

Salt                                          to taste

White pepper                            to taste

METHOD

1.    String French Beans and cut into long batons(if long then leave them whole).

2.   Blanch in boiling salted water and refresh in cold water.

3.   Heat some butter in a pan, Toss the green beans. Season with salt and white pepper

4.   Serve as an accompaniment.

CREPE SUZETTE AVEC CREME GLACEE A LA VANILLE

(CREPE SUZETTE WITH VANILLA ICE CREAM)

(8-10 crepes)                                NO OF PORTIONS: 2

INGREDIENTS                               QUANTITY                

FOR THE CREPES

Flour                                                        100 gms

Sugar                                                        10 gms

Salt                                                          a pinch

Eggs                                                          1 no

Milk                                                          200 ml

Oil                                                            25 ml

For the Suzette Sauce (approx: 225 ml)

Sugar                                                       100 gms

Butter                                                      40 gms

Orange zest                                              5 gms

Orange juice                                             100 ml

Lemon juice                                               30 ml

Orange liqueur(Eg :Cointreau)                     50 ml

Brandy                                                      30 ml

METHOD:

For the Crepes:

Mix the flour, sugar, salt together .Add the egg and the milk and mix well until smooth. Whisk in the oil forming a smooth pourable batter.

Rest the batter before making the crepes.

Heat a non stick pan with little oil /butter. Pour a ladle of batter in a pan and swirl so as to coat the bottom of the pan .Cook until light golden and flip for a few seconds on the other side. Slide the crepe on the plate. Cool and refrigerate until needed.

For the Sauce:

In a sauce pan, caramelize the sugar till golden. Remove from the heat and add the butter. Stir to begin dissolving the caramel. Add the orange juice and lime juice and the rind and reduce.

-Add the orange liqueur. One by one dip the crepes in the sauce and coat them and fold into quarters in the pan.

-Add the Brandy/cognac in the pan allow it to heat for some time. Flame by carefully tipping the pan toward the burner flame until the cognac ignites.

- Shake the pan gently and spoon the sauce over the crêpes until the flame dies down.

-Serve 3-4 crêpes per portion. Spoon a little of the remaining sauce over each serving .Serve with scoop of vanilla ice-cream.

PLEASE WRITE THE DESCRIPTION OR HISTORY OF THE DISHES FROM THE LA ROUSSE GASTRONOMIQUE.