contd

menu 2
Roasted pumpkin soup with garlic crutons
Fillet of pomfret colbert
Filllet of pomfret orly
Duchesse potatoes
Minted peas

Roasted pumpkin soup with garlic crutons			No. of Portions	4
Ingredients	QTY	Unit
Yellow / red pumpkin	500	Gm
Onion	50	Gm
Olive oil	15	Ml
Carrot	30	Gm
Flour	15	Gm
Milk	150	Ml
Fresh cream	50	Ml
Rosemary	3	Sprigs
Sliced bread	1	Slice
Garlic	3-4	Flakes
Butter	15	Gm
Salt & white pepper powder	To taste

                                                                                   

Pre-preps:

1.	Peel and crush garlic and mix with butter.
	Toast bread on one side, then apply garlic butter and toast the other side. Cut into cubes.
	Peel and deseed the pumpkin. Peel carrots and onion. Cut all these into chunks.
	Boil carrots and keep aside.

Method:

1.	Mix onions, pumpkin, rosemary and olive oil.
	Put into a pie dish and roast in a hop oven till it colours lightly.
	Allow to cool, then add carrots and puree till smooth.
	Reheat, add sufficient salt and pepper powder. Adjust the consistency with a whitewash (mix together milk and flour).
	When hot, remove from the fire and finish off with fresh cream.

To serve:

Pour the hot soup into cups and add the garlic croutons. 

Standard:

Pale yellow in colour. Fairly thick consistency. Mild taste of pumpkin, adequately seasoned and served hot with neatly cut and browned garlic croutons.

Fillet of Pomfret Colbert			No. of Portions	4
Ingredients	QTY	Unit
White / black pomfret fillets	400	Gm
Salt	4	Gm
White pepper powder	2	Gm
Lemon (juice)	1	No.
Lemon (slices / wedges)	1	No.
Seasoned flour	20	Gm
Egg wash	1	No.
Dry bread crumbs	50	Gm
Oil	For deep frying
Parsley	A few sprigs

                                                                                   

Pre-preps:

1.	Rinse the fillets and apply salt, pepper & lemon juice and keep aside.
	Dry each fillet separately and dust with seasoned flour. Then dip in egg wash and finally coat with dry bread crumbs (this is known as ‘BREADING’).

Method:

1.	Heat oil and then deep fry the fish until golden brown.
	Drain on absorbent paper.

To serve:

Place fillets of fried fish on a plate and decorate with a wedge of lemon and a sprig of parsley. Serve with Tartare sauce.

Standard:

Golden brown in colour and neatly cut fillets. Crisp coating. Delicately flavoured & seasoned flesh. Cooked till done. Served hot with a garnish of lemon.

Fillet of pomfret Orly			No. of Portions	4
Ingredients	QTY	Unit
White / black pomfret fillets	400	Gm
Salt	4	Gm
White pepper powder	2	Gm
Lemon (juice)	1	No.
Lemon (wedges)	1	No.
Flour	120	Gm
Egg	1	No.
Baking powder / soda	¼	tsp
Milk	150            ml
Oil	For deep frying

                                                                                   

Pre-preps:

1.	Rinse the fillets and apply salt, pepper & lemon juice and keep aside.
	Make a batter of coating consistency using flour (100 gm), milk, egg and water if necessary.

Method:

1.	Dry the fillets in a clean duster and coat evenly with flour (20 gm).
	Add baking powder / soda to the batter.
	Dip the fish in the batter and deep fry till golden brown and crisp.
	Drain on absorbent paper.

To serve:

Arrange fillets on a plate and serve with wedges of lemon.

Standard:

Golden brown in colour and neatly cut fillets. Crisp coating. Delicately flavoured & seasoned flesh. Cooked till done. Served hot with a garnish of lemon.

Duchesse potatoes			No. of Portions	4
Ingredients	QTY	Unit
Potatoes	400	Gm
Butter	5	Gm
Cream	10	Ml
Salt	To taste
White pepper powder	To taste
Nutmeg	2	Gm
Egg yolk	1	No.

                                                                                               

Pre-preparations:

1.	Peel potatoes and cut into even-sized chunks.
	Boil potatoes till soft.
	Dry them and pass them through potato masher.
	Add seasoning and egg yolk.

Method:

1.	Pipe into rosettes and bake lightly in a preheated oven till golden brown.

To serve:

Serve hot as a potato accompaniment along with a main course.

Standard:

Even sized rosettes with distinct lines golden brown in colour.

Minted peas			No. of Portions	4
Ingredients	QTY	Unit
Frozen peas	200	Gm
Salt, white pepper powder	To taste
Butter	20	Gm
Mint leaves	5-6	Sprigs

                                                                                               

Pre-preparations:

1.	Thaw the peas, boil in salted water. Drain and refresh.
	Pick mint leaves and keep in chilled water for some time. Remove, dry in a duster and chop roughly.

Method:

1.	Heat butter in a pan, add peas and mint. Add salt and pepper and toss well.

To serve:

Serve hot as an accompaniment with a main course.

Standard:

Bright green coloured peas, well-seasoned and flavoured with mint leaves.