Steamed fish
6 oz Round Fish
2 C Water
1 T Fish sauce
2 T Mirin
2 oz Soy sauce
1ea Garlic clove, hacher
2 T Ginger, hacher
¼ ea Carrot, julienne
¼ ea Zucchini, julienne
¼ ea Goldbar, julienne
¼ ea red bell pepper
¼ ea celery, bias rondelle
1ea Chili pepper, seeded finely chopped
2 T Green onion, hacher
2 T Cilantro, hacher
2 T Lime juice
1ea Cabbage leaf, blanched
2 oz Soybeans (Edamame)
tt Salt and White Pepper
Steamed Vegetables
2oz Broccoli
1oz Zucchini
1oz Gold bar squash
1oz Carrot slices
1oz Red bell pepper
tt S & P
A/n Melted butter
Compound butters
Jasmine Rice in asian flavored broth
Fish en Papillote with Herb Gnochi compound butter sauce with asparagus
6 oz Round Fish
3-4ea Shallots, cut in rings, sweated in butter
1 t Olive oil
2 T White wine
tt Salt and White pepper
Garnish as desired: Lemon slices
Tomato slices
Leek julienne, first sautéed
Rosemary (whole sprigs)
Thyme (whole sprigs)
Oregano (whole sprigs)
Basil (chiffonade)
Gnocchi:
1 ¾ # Russet potatoes
1ea Egg
1-2 T Melted butter
¼ C Parmesan cheese, grated
A/n AP flour
tt Salt and White pepper
Herbs: chives, sage, parsley
4-5ea Asparagus spears
Hotel Butter:
¼ # Butter
1 t ea Chopped chives, chopped parsley, and lemon zest
½ ea Shallot, hacher
Rice
6 oz Jasmine rice
12 oz Water
tt Salt and White pepper
The gnocchi was done mixing the potato pure with parmesan cheese, herbs and some a.p. flour. The sauce was made with Hotel d Maitre Butter which is a compound butter made with the classic herbs chives, parsley, shallot and lemon zest.
This day I enjoyed doing the gnocchi it was very easy to do and tasty. I did not know that it was made with potato and parmesan cheese. Chef said it had a very good consistency.
The papillote is another great dish, we created our heart shaped papillote, we placed the fish and the condiments, then we closed and in a little hole left we added the wine. It was cooked in the oven steaming until the papillote puffed.
A fabulous dish was the steamed fish Asian style with julienne vegetables. At home we love asian food and the broth was amazing. Chef liked my fish it had good white flaky consistency and the vegetables cooked al dente. We used a foil plate to steam and it was very useful. The broth was simple but full of flavor. Chef thought the broth needed a little more salt.
6 oz Round Fish
2 C Water
1 T Fish sauce
2 T Mirin
2 oz Soy sauce
1ea Garlic clove, hacher
2 T Ginger, hacher
¼ ea Carrot, julienne
¼ ea Zucchini, julienne
¼ ea Goldbar, julienne
¼ ea red bell pepper
¼ ea celery, bias rondelle
1ea Chili pepper, seeded finely chopped
2 T Green onion, hacher
2 T Cilantro, hacher
2 T Lime juice
1ea Cabbage leaf, blanched
2 oz Soybeans (Edamame)
tt Salt and White Pepper
Steamed Vegetables
2oz Broccoli
1oz Zucchini
1oz Gold bar squash
1oz Carrot slices
1oz Red bell pepper
tt S & P
A/n Melted butter
Compound butters
Jasmine Rice in asian flavored broth
Fish en Papillote with Herb Gnochi compound butter sauce with asparagus
6 oz Round Fish
3-4ea Shallots, cut in rings, sweated in butter
1 t Olive oil
2 T White wine
tt Salt and White pepper
Garnish as desired: Lemon slices
Tomato slices
Leek julienne, first sautéed
Rosemary (whole sprigs)
Thyme (whole sprigs)
Oregano (whole sprigs)
Basil (chiffonade)
Gnocchi:
1 ¾ # Russet potatoes
1ea Egg
1-2 T Melted butter
¼ C Parmesan cheese, grated
A/n AP flour
tt Salt and White pepper
Herbs: chives, sage, parsley
4-5ea Asparagus spears
Hotel Butter:
¼ # Butter
1 t ea Chopped chives, chopped parsley, and lemon zest
½ ea Shallot, hacher
Rice
6 oz Jasmine rice
12 oz Water
tt Salt and White pepper
The gnocchi was done mixing the potato pure with parmesan cheese, herbs and some a.p. flour. The sauce was made with Hotel d Maitre Butter which is a compound butter made with the classic herbs chives, parsley, shallot and lemon zest.
This day I enjoyed doing the gnocchi it was very easy to do and tasty. I did not know that it was made with potato and parmesan cheese. Chef said it had a very good consistency.
The papillote is another great dish, we created our heart shaped papillote, we placed the fish and the condiments, then we closed and in a little hole left we added the wine. It was cooked in the oven steaming until the papillote puffed.
A fabulous dish was the steamed fish Asian style with julienne vegetables. At home we love asian food and the broth was amazing. Chef liked my fish it had good white flaky consistency and the vegetables cooked al dente. We used a foil plate to steam and it was very useful. The broth was simple but full of flavor. Chef thought the broth needed a little more salt.
HOMEWORK DUE TODAY
What is the “En Papillote” method? Describe how you would assemble a typical “Papillote”; detail a step by step method.
En papillote means to cook inside a paper. This method consists of making a container out of paper to encase an item, along with spices and sauce that will infuse the item with flavor. The enclosure will make the item cook in the steam released from its own liquids. The papillote usually will not be opened until it is presented to the customer.
Method to assemble a papillote
1.- Fold a parchment paper in two.
2.- Cut a half heart shape in the paper
3.- Coat the paper with fat (oil or butter)
4.- Place the item to be cooked at one side of the heart
5.- Add herbs, spices and sauce if needed
6.- Cover the item with the other side of the heart
7.- Fold the edge to form an enclosure
8.- Place the papillote in a sauté pan
9.- As soon as the papillote starts to puff place it in the oven
10.- Finish cooking in the oven at 450°F until the papillote is puffed and browned
11.- Serve immediately and cut open in front of the customer.
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