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POISSON
Shinjini Basu, Trishna Kolipakam, Vritika Kaushal
Poisson is the fifth course in the French Classical menu, which mainly consists of Shellfish and other fish dishes. Fish may be cooked dry (grilled, broiled or baked), poached in water or stock and cooked in fat, steam, etc. Hot or cold fish dishes can be accompanied by a wide variety of sauces, buttered and flavored vegetables or fruits. Among the various types of fish, the most popular are sardine, hake, cod, mackerel, herring and salmon. Accompaniments like potatoes, sauces and vegetables are the most common.
Cover
The cover for the fish is fish knife on the right and a fish fork
on the left of the cover.In case the fish is served as a
separate course or main course the cover will be joint
knife and joint fork.
Many dishes have separate accompaniments whose flavor, taste and color blend or give contrast to the principal dish. Accompaniments are food of different kinds offered with certain dishes. The object of offering accompaniments with certain dishes is to improve the flavor of the food to counteract its richness. Food items such as sauces,vegetables,salads and certain meat items,cheese or bread are accompaniments that make a dish complete. They add to the bulk of the dish and give greater satisfaction to the customer.
Accompaniments
Poached FishCover
Fish knife and fork.
Hot fish plate.
• Accompaniment
Tartar or other cold sauces, Hollandaise mousseline sauce or beurre fondue. Lemon slices.
POACHED FISH
whole grilled fish• CoverFish Knife and Fish ForkHot fish plate
• AccompanimentTartar Sauce or
remouladesauce or gribiche sauce in a sauce boat on a side plate and doily. Hollandaise or Tyroliene sauce may also be served. Lemon slices served along with fish as a garnish.
Fried Fish• Cover Fish knife and fish fork Hot fish plate.• AccompanimentsTartar sauce and remoulade
sauce or gribiche sauce in a sauce boat on a side plate and doily. Lemon slices served along with the fish as garnish.
Scampi Frit• Cover
Fish Knife and fork
Hot fish plate
• Accompaniments
Sauce tartar in a sauce boat. Brown bread & butter, segments of lemon.
Saumon Poche• Cover
Fish Knife and fork.
Hot fish plate.
• Accompaniments
Hollandaise sauce or Mousseline sauce
Or sauce mayonnaise.
Grilled Herring
• Cover
Fish Knife and fork.
Hot fish plate
• Accompaniment
Mustard sauce in a
Sauce boat with
side plate and doily
Moules mariniere (mussels)• CoverSoup Plate/Cup, Side Plate
Doily as under liner, Fish
Knife and fork, Dessert
Spoon.
• AccompanimentsBrown bread and butter, Cayenne
pepper in Pepper Mill, Mayonnaise Sauce. (Soup plate is used as a large amount of sauce is being offered.)
Poisson A l’orly• Cover
Fish Knife and Fork.
Hot fish plate
• Accompaniments
Tomato Sauce, proprietary sauces can also be served as can vinegar if chips are being served.
Meuniere
• Cover
Fish Knife and fork
Hot fish plate
• Accompaniments
Noisette Butter,
Maitre d’Hotel Butter.
Homard (Cold Lobster)• CoverFish Knife and Fork,Lobster pick spare plate
for shell, finger bowl with a spare serviette.
• AccompanimentsSauce mayonnaise.
Lobster pick would be used to extract the flesh from the claw of the lobster.
Grilled white fish
Smoked salmon• Cover Fish fork and fish
knife• Accompaniments
Lemon caper cream cheese mixture, topped with an asparagus tip and served on a wafer.
LE FIN LE FIN