Continental Menu

Continental Menu - I

Creme des celery

Poisson frite

Pommes frite

Salade julienne

Sauce Tartare

Note: The following recipe is for 4 no. Of pax and please write down it in standard recipe format with quantity, Ingredients, unit, unit cost, total cost and remarks.

Creme des celery

Ingredients and Quantity

Butter                              80 grams

Chopped shallots.          15 gram

Celery stick chopped.   200 grams

Flour.                               50 grams

Vegetables stock.           800 ml

Milk.                                 250 ml

Cream.                             150 ml

Salt.                                   TT

Pepper.                             TT

Method of preparation:

• Melt in butter and add chopped shallots in a thick bottomed pan. Cook till shallots turned translucent
• Add chopped celery sticks and cook for a while.
• Add flour, mix well and stir, till flour gets sandy texture.
• Add in warm vegetables stock slowly, ensuring there are no lumps. 
• Add in warm milk and stir.
• Stir continuously, bring to simmer, then switch off the flame. Leave a minute.
• Blend untill smooth and strain with the help of chinoise
• Season with salt and pepper and finish soup adding cream of the heat. 
• Portion it in soup bowl and garnish with drizzle of cream and fried celery leaves. 

Poisson frite

Ingredients and quantity

Fish                            1kg

Salt,pepper.               TT

Basil.                         1 teaspoon

Lemon juice.           1 tablespoon

Mustard paste        1 teaspoon

Flour                        100 gram

Eggs                          4 nos.

Breadcrumbs          200 gram

Refined oil               500 ml

Methods of preparation:

• Wash well and drain the fish 
• Cut the fillet of fish into Supremes
• Marinate the supreme with salt, peppers, basil, mustard paste and lemon juice.
• Pané and deep fry at 175°c
• Serve with pommes frite, tartare sauce and lemon juice.

Pommes frite

Ingredients and quantity

Potatoes             500 grams

Refined oil         1 litres

Salt                        TT

Method of preparation:

• Peel, wash and cut the potatoes into jardiniere shape.
• Wash well and blanch the potatoes starting from cold water. 
• Drain well.
• Deep fry the potatoes without colour in moderate hot fat.
• When required deep fry untill crisp and golden in hot oil.
• Season with salt and serve

Salade julienne

Ingredients and quantity

Carrot julienne             75 grams

Cabbage julienne         75 grams

Capsicum julienne.      75 grams

Lettuce.                           4 nos.

Mustard paste               1 teaspoon

Vinegar.                          15 ml

Olive oil.                         45 ml

Salt                                   TT

Pepper.                            TT

Method of preparation:

• Mix mustard paste, vinegar and olive oil
• Emulsify it using whisk and season
• Add the vegetables with vinaigrette
• Mix lightly
• Served on the top of lettuce leaf

Sauce Tartare

Ingredients and quantity

Mayonnaise sauce                250 ml

Capers chopped.                   25 gram

Gherkin.                                 50 gram

Parsley chopped                   5 gram

Methods of preparation:

• Combine all the ingredients and correct the seasonings.