Fish Recipes

FRIED FILLET OF SOLE

Fry Fillet Of Sole
Fry Fillet Of Sole

STEP ONE

YIELD: 50 Portion                                     EACH PORTION: 2 Fillet

INGREDIENTSQUANTITY
Bread Flour

Salt

Pepper

Eggs

Milk
2 lb

to taste

to taste

6

1 qt

METHOD

  1. Season flour.Combine eggs and milk, blend well.

STEP TWO

Bread crumbs
or cracker
meal

Sole Fillets (2 oz ea)
as needed



100

METHOD

2. follow breading procedure (recipe given below)

3. Fry fillets in deep fat at 350° to 375° F.,depending on volume until golden brown

4. Drain well on absorbent paper or fine wire rack.

5. Serve with lemon slice and tartar sauce.Garnish with parsley.

BREADING PROCEDURES

Place product or products in flour ,coating well.Remove and shake of excess flour.Immerse in wash ,wetting  well so that no dry or floured areas are visible.Remove from wash with a little handling as possible.Heavy or excessive handling may remove part of the paste coating made of the flour and liquid and breading agent will not adhere. Drain or gently shake off excess wash.Place in crumbs or breading agent.Cover well before handling.Press breading gently but firmly to product for strong adhesion.Cover again with crumbs.Remove from crumbs ; shake off excess breading.The product is now ready for frying.It may however be refrigerated for further use.

BAKED COD BELLA VISTA

Baked Cod Bella Vista
Baked Cod Bella Vista

YIELD : 8 portions EACH PORTION : about 6 oz

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

STEP ONE

INGREDIENTS QUANTITY
Fresh codfish3 ½ lb

METHOD

1. Cut codfish in 6 ½ to 7 oz portions

STEP TWO

INGREDIENTSQUANTITY
Shallots ,chopped

Butter

White wine
2

2 oz

¼ cup

METHOD


2. Saute chopped shallots in butter.Add
wine and codfish.

STEP THREE

INGREDIENTSQUANTITY
Green peppers
sliced in
8 rings

Lemon sliced

Onions cut in 8 slices

Tomatoes

Salt
1



1

1 medium

8 slices

to taste

METHOD

3. Place one slice each of green pepper

, onion and tomato overlapping

on top of each portion

STEP FOUR

METHOD


4 . Cover with greased brown paper.
5 . Bake at 375°F for 15 to 20 minutes.After first 10 minutes remove cover and baste
fish.

NOTE: For luncheon dishes reduce portion size to 5 to 6 oz

FILLET DE SOLE MARGUERY

FILLET DE SOLE MARGUERY
FILLET DE SOLE MARGUERY

YIELD : 8 portions EACH PORTION : 4 oz fish

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

STEP ONE


INGREDIENTS

QUANTITY
Butter

Shallots chopped
very fine

Fillets of sole(2
oz ea)

Mushrooms
cooked

Shrimp cooked
and shelled

Large oysters

Dry white wine

Fish stock
Or water

Lemon juice

Salt

Pepper
For pan

3


16


8 caps


8


8

4 oz

4 oz


from ¼ lemon

to taste

to taste

METHOD


1. Butter a saucepan well and add chopped shallots.Arrange the fillets of sole over the shallots.On each fillet place a mushroom, shrimp and an oyster.Add the white wine ,
fish stock , lemon juice and salt and pepper.

2. Cover with a well buttered paper and bake at 475° F for about 12 minutes.Remove
the fillets from the pan and arrange them on a heater platter .

STEP TWO

INGREDIENTS QUANTITY
Cream sauce ( recipe
given below)
or fish sauce
8 oz


METHOD


3. Reduce the juice in the pan by boiling for a few minutes.Add cream sauce.Stir with a wire whip to blend, cook for a few seconds and remove from heat.

STEP THREE


INGREDIENTS

QUANTITY
Egg yolk

Light cream

Whipped cream

Truffle
2

4 oz

2 tbsp

8 thin slices

METHOD


4. Mix egg yolks with cream and blend into the sauce .At the last minute fold in whipped cream.Strain sauce through a cheese cloth.
5. Pour sauce over the fillets , pipe on border of duchess potatoes (recipe given below) if desired.Place the platter in oven heated to 475 °F. or under a salamander until golden brown.Garnish with a thick slice of truffle on each fillet, if desired.Serve at once.

CREAM SAUCE NO 1 (LIGHT)

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon


INGREDIENTS
for
1 gal+3 gal+5 gal+
Butter 
Or margarine

Bread flour

Milk

Salt
6 oz


6 oz

1 gal

1 tbsp
1 lb


1 lb

3 gal

3 tbsp
1 lb 12 oz


1 lb 12 oz

5 gal

2 oz


1. Melt butter in thick bottomed sauce pot.Stir in flour to make roux.Cook over low heat,stirring constantly for 8 to 10 minutes.Do not allow roux to brown.
2. Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened
and smooth.
3. Simmer for 5 minutes stirring occasionally. Bring to a boil.
4. Strain through china cap

CREAM SAUCE NO 2 (MEDIUM)

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

INGREDIENTS
for
1 gal+3 gal+5 gal+
Butter 
Or margarine

Bread flour

Milk

Salt
8 oz


8 oz

1 gal

1 tbsp
1 lb


1 lb

3 gal

3 tbsp
2 lb 10 oz


2 lb 10 oz

5 gal

2 oz

1. Melt butter in thick bottomed sauce pot.Stir in flour to make roux.Cook over low heat, stirring constantly for 8 to 10 minutes.Do not allow roux to brown.
2. Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened
and smooth.
3. Simmer for 5 minutes stirring occasionally. Bring to a boil.
4. Strain through china cap

CREAM SAUCE NO 3 (HEAVY)

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 litre     tsp=teaspoon     tbsp=tablespoon

INGREDIENTS
for
1 gal+3 gal+5 gal+
Butter 
Or margarine

Bread flour

Milk

Salt
12 oz


12 oz

1 gal

1 tbsp
2 lb


2 lb

3 gal

3 tbsp
3 lb 6 oz


3 lb 6 oz

5 gal

2 oz

1. Melt butter in thick bottomed sauce pot.Stir in flour to make roux.Cook over low heat, stirring constantly for 8 to 10 minutes.Do not allow roux to brown.
2. Heat milk to boiling. Stir into roux gradually, beating briskly until sauce is thickened
and smooth.
3. Simmer for 5 minutes stirring occasionally. Bring to a boil.
4. Strain through china cap

BAKED SMOKED COD,DELMONICO

STEP ONE

INGREDIENTSQUANTITY
smoked cod

medium cream
sauce
(recipe given
below)

hard boiled eggs
,diced

pimientos

Worcestershire
sauce

pepper
16 lb

2 gal




18


12 oz

to taste


to taste

METHOD

(1) Because of its excessive saltiness,whole fish should be blanched.Cover fish in pot with cold water.Slowly bring to a boil and simmer for a few minutes.After blanching remove, let cool, then flake fish before combining with the rest of the ingredients

(2) Put in suitable pot and stir in cream sauce.Add diced eggs ,pimientos and seasoning.

(3) Add diced eggs,pimientos and seasoning.

STEP TWO

INGREDIENTSQUANTITY
potatoes duchesse
(recipe
given below)


hollandise sauce
(recipe
given below)
3 lb



1 qt

METHOD

(4) Place in individual casseroles.Pipe border of potatoes Duchesse around edge.

(5) Cover with hollandaise sauce and brown under broiler or in very hot oven before serving.

DUCHESSE POTATOES

Duchess Potatoes
Duchess Potatoes

STEP ONE

YIELD : 50 portion           EACH PORTION:  5 oz

scale : oz= 1 ounce     pt = 16 ounce     qt= 32 ounce     ea=each serving

1 gallon= 3.78 liter     tsp=teaspoon     tbsp=tablespoon

INGREDIENTS QUANTITY
Potatoes peeled

Butter melted

Egg yolks

Salt

Pepper

Grated nutmeg
(optional)

14 lb

½ lb

10

to taste

to taste

to taste


METHOD



1. Grind Cook as for whipped potatoes (recipe given below).Do not over cook as they
get soggy.

2 . Drain well.Place on the range to permit evaporation of excess moisture.Remove
from range and cool slightly.Blend well with butter , egg yolks , salt and pepper.A
small amount of nutmeg may be added if desired, but it should not predominate the
taste.

3. Place potato mixture in pastry bag with star tube and bag out in desired shape on
lightly buttered bake sheet.Excess butter will make bagging difficult.Brush lightly with egg wash or slightly whipped egg whites.Brown lightly in oven at 475 ° F.

HOLLANDISE SAUCE NO 1

STEP ONE

INGREDIENTSQUANTITY
egg yolk

water cold
12

2 oz

METHOD

(1) Whip egg yolks and water together in stainless steel bowl.

(2) place bowl over pot of boiling water (like a double broiler) making sure that bottom of bowl does not touch water. (this results in overcooking)

(3) whip yolks lightly until cooked to a soft peak.Stir down from edges and up from bottom of bowl.

(4) Remove from range.

INGREDIENTSQUANTITY
clarified butter,
warm

lemon juice

cayenne pepper

salt
2 ½ lb,AP


from 2 lemons

to taste

to taste

METHOD

(5) Slowly pour butter into eggs,whipping lightly to blend.

(6) Add lemon juice, cayenne pepper and salt if needed.

(7) Do not overheat.