INTRO:
In lab this week we will be working with fish filets, making a tomato sauce, cauliflower mornay, and rice pilaf! Never having worked with fish filets before it was very educational to learn how to properly cut fish filet. I have made my own tomato sauce before for my own pizza, but this will be interesting to try another recipe for it. Cauliflower has been my new "carb alternative". I use it as a pizza crust substitute as well as a rice substitute. GOing into this week, I have never heard of cauliflower mornay, but cant wait to learn more. Rice pilaf is another dish I have never heard of before, but will soon know preceeding this lab.
RESEARCH:
The dish consisting of fish filet with duglere sauce is an original dish from Paris created by Adolphe Duglere,head chef of Cafe Anglais in 1866. It is essentially a mixture of normal everyday ingredients (white wine, cream, butter, onions, tomatoes, shallots, etc. see recipe), but is apparently quite addicting. In my opinion, this would be a great sauce to try with a fish that I am unsure the taste of. Im no fan of marinara sauce, but I do not mind the tomato sauce used for spread on pizza. Tomato sauce is known to have originated from Mexico. The term mornay denotes a cheese suace, and from knowing that I know I would be a fan. It is mich easier to eat healthy vegetables with a sauce that is not so healthy. Pilaf is known to have originated from India, during the importation of rice to the Indis River Valley. It is a wheat dish that involves coking in stock and adding vegeatbale and meats to it.
BACKGROUND INFORMATION:
This week we will be simmering, sauteeing, and baking! All of which we are well known of, but we will also be fileting a fish. Though I have never worked very much with seafood, I am very intriguied by seafood in general, and have enjoyed watching the vodeos online that helped prepare for this lab. I am looking forward to using these newfound skills of seafood knowledge!
FILET OF FISH DUGLEERE
serving size: 2 (7 oz each)
Ingredients
14 oz. White fish filet
1/2 oz. Shallots, finely chopped
8 oz. Tomato concasse
Pinch of Parsley
1/8 pt. Fish stock
1/8 pt. Dry white wine
1/4 Lemon (juice only)
1/2 pt. Fish veloute
2 oz. butter
Directions:
Sweat the shallots in a little butter.
Butter and season a pan
Sprinkle the pan with shallots
Add fish, tomato concasse and parsley.
Add stock, wine, and lemon juice.
Cover with a buttered greaseproof paper lid.
Poach at 300 F for 5-10 mins.
Remove filets and the garnishes, place in a flat warm dish, keep warm.
Pass and reduce the cooking liquor, add the veloute and pass.
Mount with cold butter and adjust seasoning and consistency.
TOMATO SAUCE
serving size: 8 (4 oz. each)
Ingredients:
4 fl. oz. Olive Oil
1lb. Onions, Small Dice
3 Tbsp. Garlic, Chopped
7 lb. Whole Plum Tomatoes, canned
3 lb. Tomato Puree, canned
2 lb. Pork or Ham bones (optional)
1 oz. Fresh Basil
Salt & Pepper TT
Directions:
In a wide, heavy bottomed, nonreactive, saucepot or rondeau, heat the oil over medium heat and add the onion. Cook, stirring often, until the onion begins to brown slightly, approximately 10 minutes.
Add the garlic and cook until the garlic is soft and fragrant, for approximately 1 minute.
Add the tomatoes, tomato purée and bones, if using. Bring to a simmer and cook, stirring often, until the sauce reduces slightly and develops a sauce like consistency, approximately 1–1 ½ hours.
Remove the bones, if using. Stir in the fresh basil and season to taste with salt and pepper.
Use the sauce immediately, or for a smoother sauce, pass it through a food mill or process it in a food processor before using. Cool in a water bath and refrigerate.
CAULIFLOWER MORNAY
serving size: 6 (4 oz. each)
Ingredients:
1 Head Cauliflower, broken into large florets
1½oz Butter
1½oz Plain Flour
14fl oz Milk
1 tsp English Mustard
3½ oz Mature Cheddar, grated
Salt and freshly ground black pepper
Directions:
1. Preheat the oven to 190C/170C Fan/Gas 5.
2. Wash the cauliflower thoroughly and place in a large saucepan ofsalted water. Bring to the boil and cook for 3–5 minutes, until thecauliflower is almost tender, but still fairly firm. Tip into a colander andleave to drain.
3. To make the sauce, melt the butter in a heavy-based saucepan and stirin the flour. Cook over a gentle heat for 1 minute. Remove the pan from the heat and gradually add the milk, a little at a time, stirring well between each addition. Return the pan to a medium heat and bring themixture to the boil, stirring constantly. Simmer for 2 minutes, thenremove from the heat. Stir in the mustard and two thirds of the cheese and set aside.
4. Arrange the cauliflower in an ovenproof baking dish. Carefully pour over the sauce, ensuring the cauliflower is completely covered. Scatter over the remaining cheese and bake for 25–30 minutes, until the top is golden brown and bubbling.
RICE PILAF
serving size: 10 (4 oz. each)
Ingredients:
1 fl. oz. Clarified Butter
1fl. oz. Olive Oil
3 oz. Onions, Finely Diced
1 Bay Leaf
1 lb. Long Grain Rice
1 qt. Chicken Stock, Boiling
Salt TT
Directions:
Heat the butter and oil in a heavy sautoir or saucepot.
Add the onion and bay leaf and sauté until the onion is tender, but not brown.
Add the rice and stir to coat it completely with the hot fat. Do not allow the rice to brown.
Pour in the boiling stock and season with salt.
Cover the pot tightly and place it in a 350°F (180°C) oven. Bake until the liquid is absorbed and the rice is fluffy and tender, approximately 18–20 minutes.
Transfer the cooked rice to a hotel pan and fluff the rice with a fork. Remove the bay leaf and keep the rice hot for service.
COOKING OUTCOMES:
Pictured above is the final product! The group in the lab seemed to work right on time with their cooking schedule and things turned out beautifully. I asked if they had any mishaps or had to change any steps along the way, and their answer was negative. They did everything accordingly and the dish tasted better than expected.
WORKS CITED:
https://www.thefrenchcookingacademy.com/fish-filet-with-duglere-sauce/
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