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MENU-13

 BISQUE DE CREVESSE(SHRIMP BISQUE)

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FILLET DE POMFRET DUGLERE

OEUF FLORENTINE

(EGGS FLORENTINE)

POMMES DE TERRE CROQUETTE

(CROQUETTE POTATOES)

BISQUE DE CREVESSE (SHRIMP BISQUE)        No of portions - 4

INGREDIENTS                 QUANTITY

Shrimp                                      250 gms

Butter                                      15 gms

Onions                                      30 gms

Carrots                                     30 gms

Tomato paste                            15 gms

Brandy                                      40ml

White wine                                40 ml

Heavy cream                             100 ml

Salt                                           TO TASTE

White pepper                            TO TASTE 

METHOD

-Shell and devein the shrimps. Reserve the head and shells of the shrimps, clean well.

-Prepare the Mirepoix.

PROCEDURE

-Sauté the shrimp meat in butter and remove. Reserve until service time.

-Sauté the Mirepoix until brown, add heads and shells sauté, add tomato paste.

-Add the brandy and wine and reduce to half.

-Add the water and simmer for 15 mins .Blend the soup to a fine puree and strain.

-adjust the seasoning and consistency .Thicken with some beurre manie if required.

-At service time, finish the soup by adding heavy cream to a smooth texture.

-garnish with swirl of cream and dices of cooked shrimp.

FILLET DE POMFRET/BASA DUGLERE          No of portions – 4

INGREDIENTS                         QUANTITY

Pomfret /Basa Fillets                 2 nos/120 gms

Fish Fumet                             300 ml 

Butter                                   30 gms

Flour                                    30 gms

Tomatoes                               200 gms

Lime                                     1 no

Parsley                                  ½ bunch

METHOD

-Fillet the fish and season with salt and white pepper.

(This preparation can also be rolled into paupiettes).

-Blanch tomatoes and dice

-Prepare a Fish Fumet and poach the fish keep warm until service time.

-chop Parsley.      

-prepare a fish veloute, finish off with a liaison.

-At service time add blanched tomatoes and squeeze lemon juice, chopped Parsley to the sauce.

OEUFS FLORENTINE                         No of Portions – 4

(EGGS FLORENTINE)

INGREDIENTS               QUANTITY

Eggs                               4 nos

Spinach                           400gms

Garlic                              30gms

Shallots                          50 gms

Butter                            50 Gms       

Salt                                to taste

White pepper                 to taste

Nutmeg (optional)            a pinch

For the Sauce Mornay

Butter                            20 ml

Flour                               20 ml

Milk                                200 ml

Gruyere Cheese              20 gms

Parmesan cheese             10 gms

METHOD

1. Trim and wash the spinach carefully in several changes of water. Blanch the Spinach in boiling water with salt. Refresh in cold water, squeeze and chop.
2. Peel and chop shallots finely. Peel and chop the garlic.
3. Make béchamel sauce .add gruyere and parmesan cheese to make the sauce Mornay
4. Poach the egg (soft).

PROCEDURE

Heat butter, sauté shallots and garlic, add spinach sauté adjust salt and pepper. Add nutmeg (optional).

Arrange the poached egg over the sautéed spinach and coat with sauce Mornay .sprinkle with cheese and gratinate (until golden brown) under the salamander.

POMMES DE TERRE CROQUETTE (CROQUETTE POTATOES)     NO OF PORTIONS: 4

INGREDIENTS             QUANTITY

Potatoes                           400 gms

Egg yolks                          1 no

Butter                              20 Gms

Salt                                  to taste

Pepper                              to taste

Nutmeg                             a pinch

METHOD:

1.    Wash and Boil the potatoes till done .peel and mash or sieve potatoes.

2.   Heat the mixture on the flame; add the butter and mix until smooth.

3.   Add the egg yolks off the flame and beat the mixture.

4.   Add salt white pepper and nutmeg.

5.   Dust hands in flour and shape into cylinders about 2 inches.

6.   Pass the potatoes through a standard breading procedure.

1.    At service time, fry croquettes in deep fat at 350°F (175°C) until golden brown. Drain well. Serve 2 per portion.

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