Fillet of Fish Americaine

10 PORTIONS

Ingredients

Fish fillets                                                             10 x 100 g

Cooked lobster                                                      10 slices

Shallots                                                                    25 g

Fish stock                                                                150 ml

Americaine sauce                                                     500 ml

Lemon                                                                     1

Salt

Pepper

Method

  1. Cut the shallots into fine dice and cook them in a little butter then place them in a fireproof dish.
  2. Soak the fillets in acidulated water for 10 minutes.
  3. Fold the fillets in half.
  4. Season the fillet and place them on top of the shallots.
  5. Barely cover with the fish stock and white wine.
  6. Cover with a buttered paper, bring to the boil and poach in an oven for about 5 minutes until cooked.
  7. Remove the fish from the liquid, drain on a clean cloth and place a slice of lobster on each fillet.  Keep the fish warm.
  8. Reduce the cooking liquor to an essence and add the Americaine Sauce.
  9. Pass through a fine conical strainer and reheat.
  10. Mask the centre of a warm serving tray with a little of the sauce.
  11. Arrange the fillets on this and mask with remaining sauce for service.

Note:  Suitable fish for this recipe are sole, plaice, turbot.

 

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