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CRÈME DE CHAMPIGNONS (CREAM OF MUSHROOM)

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FILLET DE POMFRET COLBERT, MAITRE D’HOTEL BUTTER, TARTARE SAUCE

POMMES FRITES

COLESLAW

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MOUSSE AU CHOCOLAT

(CHOCOLATE MOUSSE)

  

CRÈME DE CHAMPIGNONS (CREAM OF MUSHROOM)             No of portions - 4

INGREDIENTS                 QUANTITY

Mushroom                                           400 Gms

Onions                                      60 gms

Butter                                                30gms

Thyme                                      a pinch

For the Béchamel sauce  

Milk                                          600ml

Flour                                         60gms

Butter                                       60gms

Cloute                                                ½ no

Nutmeg                                    a pinch

White Pepper                            5gms

Salt                                          TO TASTE

Milk /stock (additional)             to adjust consistency

Parsley sprig                                  for garnish

METHOD

-Slice mushroom and dice onions.

-Prepare a béchamel sauce.

PREPARATION

-Heat some butter in a pan. Sauté onion and mushroom .Don‘t let them brown. Add some thyme.

-Cool and blend the mushroom mixture along with some béchamel sauce to a fine puree and strain if required.

-adjust the consistency of the soup along with the seasonings.

-serve hot with a swirl of cream and parsley.

POMFRET COLBERT, MAITRE D’HOTEL BUTTER, TARTARE SAUCE                                                      No of portions – 4

INGREDIENTS                 QUANTITY

Pomfrets fillets                        2 no

Salt                                          to taste

Pepper                                      to taste

Seasoned flour                          30 Gms

Eggs                                         2 nos

Breadcrumbs                            150 gms

FOR THE MAITRE D’ HOTEL BUTTER

Butter                                      60 Gms

Parsley                                     1 sprig

Lemon juice                              1no

White pepper                           a pinch

FOR THE TARTARE SAUCE

Mayonnaise                      120 ml         

Capers                            10 Gms

Gherkins                         10 gms

Parsley                            ¼ bunch

Shallots                          2 nos

METHOD

1. Clean and fillet the basa/pomfrets .Add salt and pepper.
2. Roll in seasoned flour.
3. Coat in beaten egg and breadcrumbs and deep fry.

For MAITRE D’HOTEL BUTTER

1.     Cream the butter with a spatula /palette knife until smooth. Add the lemon juice, chopped parsley and white pepper.

2.        Pipe the butter into cylinder in a silver foil/parchment paper, chill until firm.

PREPARE MAYONNAISE (FOLLOW RECIPE GIVEN EARLIER)

Mix chopped capers, gherkins, parsley and shallots with the mayonnaise to make Tartare sauce.

To serve: Cut thick slices of butter and place over the deep fried fish .Tartare sauce on the side.

POMMES FRITES (FRENCH FRIES)

Potatoes                           450 gms

Salt                                  to taste

Oil                                    for deep frying

METHOD

1.    Select large size potatoes, wash peel and cut into batonnets (6 cm x 1cm x 1 cm) and hold the cut potatoes in cold water.

2.   Drain and dry the potatoes. Deep-fry in fat heated to 325°F (160°C) until they are just beginning to turn a pale golden color. At this point, they should be cooked through and soft. Remove the potatoes from the fryer to drain. Refrigerate.

3.   At service time, fry the potatoes in oil heated to350°–375°F (175°–190°C) until brown and crisp.

4.    Drain well. Salt them lightly away from the fryer or let customers salt their own. Serve immediately.

COLESLAW           No of Portions – 4

INGREDIENTS             QUANTITY

Cabbage                           250 gms

Carrots                             125 gms

Green pepper                    80 Gms

Vinegar                              to taste

Sugar (optional)                 5 Gms      

Salt                                 to taste

White Pepper                    to taste                                   

Mayonnaise                       to bind the mixture

Lettuce (Iceberg)              4 cups

METHOD

1.   Make mayonnaise (please refer to the previous recipe).

2.  Cut the cabbage into chiffonade. Grate Carrots and julienne green peppers.

3.  Mix these vegetables with mayonnaise, vinegar, sugar, salt and white pepper.

4.  Chill and serve as an accompaniment /salad .Lettuce cups can be used as underliners.

MOUSSE AU CHOCOLAT                   No of Portions-4 (CHOCOLATE MOUSSE)

INGREDIENTS                               QUANTITY

Chocolate                                                          200 Gms

Butter                                                      50 Gms

Egg yolks                                                  70 Gms

Egg whites                                                100 Gms

Sugar                                                       30 Gms

Whipped cream                                                 100 Gms

METHOD

1. Melt the chocolate over hot water.

2. Remove from the heat and add the butter. Stir until the butter is melted and completely mixed in.

3. Add the egg yolks, one at a time. Mix in each yolk completely before adding the next.

4. Beat the egg whites until they form soft peaks. Add the sugar and beat until the egg whites form stiff but moist peaks. Do not overbeat.

5. Fold the egg whites into the chocolate.

6. Whip the heavy cream until it forms soft peaks. Fold it into the chocolate mixture.

7. Spoon the mousse into serving dishes or use a pastry bag fitted with a star tube.

8. Chill the mousse well before serving.

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