RECIPE OF THE CONCEPTION DISH Gastronomy Option

BASE: 4
NAME: Filet de poisson farci avec une mousseline d'épinards; servi d’une sauce infusé au fenouil,
accompagné d'un fenouil braisé, courgette farci d'un concassé de tomate, et pomme persillée
DESCRIPTIVE, Filet de poisson frais farci d'une PHOTO
mousseline agremente d'epinards blanchi, sauce au vin
blanc reduit monter a la crème et au beurre infuse au
fenouil. Accompagnement d'une courgette blanchi et farci
d'une concasse de tomate et avec une pomme de terre
cuite a la vapeur et rissole, persillee

ESSENTIAL STAGES OF INGREDIENTS Rs

PROGRESSION TYPES OF Total UNIT TOTAL
U A B C D E
PRODUCTS PRICE PRICE
A Prepare the workplace Fish/Poultry/Meat
Clean the fish Fish (Kg- 2,2) Unit 1.000 1.000 0
Use the rest of the fish to Fish fillet kg 0.400 0.400 0
prepare a "fumet" 0.000 0
Keep the fish filet in the 0.000 0
cold room Dairy 0.000 0
Eggs Unit 3.000 3.000 0
B Prepare the fish stuff Cream lt 0.300 0.300 0
Blanch the spinach and garlic Butter kg 0.200 0.200 0
Soak the spinach well 0.000 0
spinach and the garlic 0.000 0
become
With a blender, make the Vegetables 0.000 0
fish, spinach and garlic Zucchini kg 0.300 0.300 0
become a paste. Tomatoes kg 0.300 0.300 0
Stuff the fish and put in clingSpinach kg 0.100 0.100 0
film and keep refrigerated Garlic kg 0.010 0.010 0.020 0
Onion kg 0.250 0.250 0
C Prepare the vegetable garnish Parsley kg 0.050 0.050 0
Clean and cut the zucchini Potato kg 1.200 1.200 0
4cm height. Cook in steamer Fennel kg 1.000 1.000 0
Peel the tomatoes, cut in Lemon kg 1.000 1.000 0
cubes of 1 cm. Cook in a pan Carrot kg 0.100 0.100 0
with a "bouquet garni" and 0.000 0
cover with a cooking paper 0.000 0
Cut the fennel and use only 0.000 0
the root part, blanch it in Store 0.000 0
"fumet" and cool after cooking White Wine lt 0.000 0
Olive oil lt 0.000 0
D Prepare mousseline sauce Cayenne pepper pm 0.005 0.005 0
Boil water and prepare a bain Seasoning 0.000 0
marie. Melt butter in a pan Salt pm 0.000 0
In a bowl, mix 3 egg yolk with Pepper pm 0.000 0
30ml of water. Put the prep in 0.000 0
the bain marie. Add melted
butter and mix. Beat cream PRESENTATION: 0
and add to the preparation Total ingredients: 0
E Cook the fish Seasoning:
Put the fish in a steamer Cost 4 persons: ###
verify the cooking with a tooth Cost per portion:
pick to ensure a a good
cooking