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CLAM AND CORN CHOWDER

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POMFRET /BASA A LA MEUNIERE

LYONNAISE POTATOES

BUTTERED GARLIC BROCOLLI

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MANGO BAVAROIS

CLAM AND CORN CHOWDER             No of portions - 4

INGREDIENTS                 QUANTITY

Clams                            100 Gms

Celery                           1 stalk

Garlic                            3-4 flakes

Oil /butter                      as needed

Onions                           20 gms

Carrots                          30 gms

Potatoes                         30 gms                  

Corn                             80 gms                  

Capsicum                        30 gms

Fish stock                       400 ml

Butter                           40 gms

Flour                             40 gms

Basil                             a few leaves

Salt                              as needed

White pepper                   as needed

Milk                             50 ml

Cream                                  50 ml

METHOD (Pre-preparation)

-Prepare fish stock. Make a veloute .

-Soak the clams in salted water for ½ hr so as to get rid of the sand.

-Wash well .Heat some oil, add the crushed garlic and chopped celery, add the clams, white wine, little stock and cover till clams open.

-Remove the flesh from the shell and reserve the juices and the flesh.

-Cut the onions, capsicum, potatoes and carrots into small dices.

PROCEDURE

-Heat the butter in the pan, sauté corn and capsicum and remove. Add the onions, carrots sauté add the potatoes .cook the vegetables with the reserved clam juice. Add the Veloute, the sautéed corn and capsicum and the cooked clams .finish with some hot milk and cream and simmer for a minute or two , check for seasoning and consistency .Serve hot garnished with chiffonade of basil leaves.

Pomfret/ Basa a la Meunière            No of portions – 4

INGREDIENTS             QUANTITY

Pomfrets whole/Basa fillets               2 nos/120 gms                 

Salt                                                  to taste

White pepper                                    to taste

Flour                                                40 gms

Butter/oil                                         80 ml

Lime juice                                        10 ml

Parsley                                              20 gms

Butter                                              50 gms

METHOD

-Fillet the pomfrets Season with salt and pepper when ready to pan fry.

-Dust in flour and panfry (presentation side down) on medium heat till light brown. Remove carefully place on the hot plate.

-Sprinkle the fish with lemon juice and sprinkle with lemon juice.

-heat the butter till its turns light brown (beurre noisette) and pour the hot butter on the fish.

-Serve immediately.

LYONNAISE POTATOES                     No of Portions – 4

INGREDIENTS             QUANTITY

Potatoes                           400 gms

Onions                              100 gms

Butter/Oil                        30 Gms

Salt                                  to taste

Pepper                              to taste

METHOD

-Scrub, wash and boil the potatoes till done.

Cut the potatoes into slices about 0.5 cm thick.

-Peel the onions, cut in half lengthwise, and slice into julienne.

- Heat some butter/oil in a sauté pan and sauté the onions until they are golden. Remove from the pan with a slotted spoon and set aside.

-Put some more butter/oil into the pan. Set the pan on high heat and add the potatoes.

- Sauté the potatoes, tossing them in the pan until well browned on all sides.

6. Add the onions and continue to sauté for another minute, or until onions and potatoes well mixed and the flavors are blended.

7. Season to taste

BUTTERED GARLIC BROCCOLI                  NO OF PORTIONS- 4

INGREDIENTS                   QUANTITY

Broccoli                                    240 gms

Butter                                      20 Gms

Garlic                                       10 Gms

Salt                                          to taste

Crushed black Pepper                 to taste

METHOD

-Cut the broccoli into Florets and soak in cold salted water for ½ hour.

-Blanch in boiling salted water and refresh in ice cold water

-Melt butter in the pan, add chopped garlic sauté till brown, toss in the blanched broccoli. Serve Hot.

MANGO BAVAROIS                               NO OF PORTIONS: 4

INGREDIENTS                               QUANTITY                

Milk                                          250 ml

Egg yolks                                  3 nos

Sugar                                       60gms

Vanilla essence                          5ml

Gelatin                                      15 gms

Water (to soak gelatin)              75 ml

Mango Pulp                                        100 ml

Fresh mango                             1 no

Whipped cream                         150 ml

METHOD:

1.    Cut fresh mango into dices

2.   Soak the gelatin in the cold water and allow it to bloom.

2. Prepare the crème anglaise: Whip the egg yolks and

Sugar, vanilla essence until thick and light. Scald the milk and slowly stir it into the egg yolk mixture, beating constantly. Cook over

a hot water bath, stirring constantly, until it thickens slightly (coats the back of a wooden spoon).

3. Melt the gelatin over hot water until dissolved. Stir the gelatin mixture into the hot custard sauce and add the mango pulp and strain.

4. Cool the custard sauce in the refrigerator or over crushed

Ice, stirring occasionally to keep the mixture smooth.

5. Whip the cream until it forms soft peaks. Do not overwhip.

6. When the custard is very thick but not yet set, fold in the

Whipped cream.

7. Pour the mixture into molds or serving dishes.

8. Chill until completely set. Demould and serve with dices of mango and mango coulis (sauce).

PLEASE WRITE THE DESCRIPTION OR HISTORY OF THE DISHES FROM THE  LAROUSSE GASTRONOMIQUE.