menu for the week 10-14 jan

Cream of celery soup Fillet of Pomfret Portugaise Fried potatoes Buttered broccoli Buttered broccoli			No. of Portions	4
Ingredients	QTY	Unit
Broccoli spears	250	Gm
Butter	30	Gm
Salt	To taste
Lemon (juice)	1	No.

                                                                                               

Pre-preparations:

1.	Trim and cut the broccoli into even sized spears.
	Blanch in boiling salted water for a minute.

Method:

1.	Heat butter and add lemon juice.
2.	Add the broccoli and toss lightly.
3.	Check seasoning and transfer to a serving dish / plate.

To serve:

Use as an accompaniment (green vegetable) for meat / fish dishes.

Standard:

Bright green in colour. Evenly cut spears. Crunchy (al dente) texture. Adequately seasoned with a hint of lemon. Served hot.

Cream of Celery			No. of Portions	4
Ingredients	QTY	Unit
Celery Stalks	200	Gm
Onion	50	Gm
Potato trimmings	50	Gm
Dill leaves	5	Gm
White stock	1	Lit.
Salt	To taste
White pepper pdr.	A pinch
Flour	30	Gm
Butter	40	Gm
Milk	100	Ml
Cream	50	ml.
Pre-preparation:
Method:

1.	Clean & cut celery stalks roughly into pieces.
	Peel & chop onions.

To serve:

Ladle hot soup into a cup/ bowl and finish with a swirl of cream & a sprig of dill.                                                                      

1.	Heat the butter, add the onion and sauté lightly
	Add the celery and potato. Mix well.
	Sprinkle flour and cook for a few minutes.
	Pour in the stock, add salt & pepper.
	Bring to a boil, simmer till potato is cooked.
	Add chopped dill leaves and remove from fire.
	Allow to cool, then puree & strain.
	Adjust the consistency & the seasoning.

Standard:

Pale green in colour.  Smooth creamy consistency, good flavor of celery with a hint of dill. Adequately seasoned & garnished with cream.

Fried potatoes (Pommes frites)			No. of Portions	4
Ingredients	QTY	Unit
Potatoes	400	Gm
Salt	To taste
Oil	To deep fry

                                                                                               

Pre-preps:         

1.	Peel potatoes and cut into long pieces.
	Parboil them in salted water. Drain and keep aside.
	Deep fry in medium hot oil to complete cooking. Drain on absorbent paper till the time of service.

Method:

1.	Just before service, deep fry (blanch) in very hot oil to colour and also for crispness.
	Remove on absorbent paper, sprinkle salt and serve immediately.

To serve:

Serve as an accompaniment with the main course.

Standard:

Evenly cut potato, crisp and light brown in colour. Adequately seasoned.

Pomfret Portugaise			No. of Portions	4
Ingredients	QTY	Unit
White / black pomfret fillets	400	Gm
Salt	To taste
Pepper powder	To taste
Lime	1	No.
Fresh white bread crumbs	25	Gm
Madras onions	50	Gm
Mushrooms	50	Gm
Tomato	200	Gm
Cheese	50	Gm
Parsley	¼	Bunch
Butter	10	Gm
For court boullion:
Bay leaf, pepper corns, onion, celery, vinegar, salt

                                                                                   

Pre-preparations:

1.	Wash and dry the fillets. Marinade with salt, pepper and lime juice for 15-20 minutes.
	To prepare court boullion: simmer fish bones with listed ingredients for 5 minutes.
	Peel madras onions and slice mushrooms. Chop parsley finely. Grate cheese. Blanch and slice tomatoes into rounds. Steps:
	Sauté madras onions and mushrooms lightly in a little butter.
	Poach fish fillets in court boullion for 1-2 minutes. Remove and drain.
	Grease an oven-proof dish with remaining butter. Layer fish, tomatoes, madras onions and mushrooms. Top with fresh bread crumbs and cheese. Place in hot oven or under a salamander till cheese turns light brown.

To serve:

Serve hot in the same container (casserole / pie dish) garnished with parsley.

Standard: Evenly baked dish, with a light brown cheesy crust. Fish should be cooked and in layers with tomato slices. Adequately seasoned and served hot.