Page 128 - NEA NEWHERE FLIPBOOK

PREPARATION AND COOKING: SKILLS
FISH
SKILL LEVEL
HIGH
MEDIUM
LOW
• Pie (filleted fish pastry and roux sauce)
• Plaice/sole (filleted) meurniere
• Fish cakes and tartar sauce • Fillets in an emulsion sauce (Marie Rose)
• Sole Veronique/Bercy
• Mornay (velouté/bechemel)
• Kedgeree and parsley sauce • Deep fried fish fillets
• Plaice goujons/emulsion sauce • Salmon cannelloni (fresh pasta/ béchamel sauce)
• Deep fried oysters
• Seafood brûlée (egg custard)
• Soup (unless fillets
used then high)
• Seafood risotto smoked pate and Melba toast
• Paupiettes (high if fish filleted) • Baked in an crust/bag
• Kebabs/brochette
• Steamed/poached dishes
• Seafood stir fry
• Poached
• Seafood/fish kebabs
Open Seabass Lasagne Seared mackerel salad with pesto
Grilled Salmon Niçoise
Seabass with tomato cannelloni squid ink emulsion and sweetcorn fritter
Classic Fish and Chips
Salmon and squid ink lasagne with sweetcorn purée and vanilla foam
Poached
cod loin puff pastry hamper pea velouté and seasonal vegetables
Seared seabass squid ink risotto with tomato salad 128
Grilled trout fillet on a a bed of pea purée with tomato reduction