Fish Fillets Chauchat

10 PORTIONS

Ingredients

Fish fillets                                                                10 x 100 g

Eggs                                                                         2

Parmesan cheese                                                      25 g

White sauce                                                             500 ml

Turn Boiled Potatoes                                                6 per  portion

Lemon                                                                     1

Fish stock                                                                100 ml

Salt

Pepper

Method

  1. Prepare the fillets, fold them in half and arrange them in a fireproof dish.
  2. Sprinkle them with lemon juice. add the fish stock.
  3. Cover the a buttered paper.
  4. Bring to the boil and poach in an oven for about 5 minutes until cooked.
  5. Drain the fillets on a clean cloth and keep them warm.
  6. Boil the white sauce, add seasoning and adjust the consistency with the cooking liquor.
  7. Remove the sauce from the heat.
  8. Add a sabayon made from the egg yolks and then pass through a fine strainer.
  9. Coat the centre of a warm serving dish with a little of the sauce and arrange the fillets on this.
  10. Place the turned potatoes and arrange them around the edge of the dish.
  11. Mask with the sauce.
  12. Sprinkle with parmesan cheese and glaze in a hot oven or under a grill.

Note:

  1. Suitable fish for this recipe are sole, plaice and turbot.

 

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