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Anybody Like To Help Me With My Homework? (Cooking) (pg. 2)
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| Bidor |
| quote: | Originally posted by kid nyce
FILLETS OF SOLE DIEPPOISE
Serves: 6
4 ounces butter
1 tablespoon chopped shallots
12 2-ounces fillets of sole
1/2 cup wine
2 cups fish fumet
4 ounces mussels
4 ounces shrimp
6 medium fluted mushrooms
1 cup velouté sauce
1/4 cup heavy cream
12 fleurons
Butter a baking dish. Sprinkle with chopped shallots.
Fold the fillets in half and arrange in the pan. Pour over the wine, fish fumet, and the mussel cooking juice.
Cover with parchment paper and bring to a boil on top of the stove. Bake at 350 degrees .F (180 C) for about 5 to 8 minutes.
Arrange the fish fillets on a serving platter.
Garnish with the mussels, shrimp, and fluted mushrooms.
Prepare the velouté sauce with the cooking liquid and fish stock.
Stir in the cream and simmer for 10 minutes or until sauce is medium thick. Pour over the fish. Garnish with fleurons and serve hot.
[via igourmet] |
yeah thanks for that recipe! but i need 4 other poached sole dishes. other then "Diepoisse"...
| quote: | Originally posted by Marc Summers
i'd become gay just to marry bidor for his cooking skills |
:p |
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| Ian |
| hitted it against a wall |
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| Bidor |
| quote: | Originally posted by Ian
hitted it against a wall |
0mg! your so funny!:gsmile: |
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| kid nyce |
Does it have to be french oriented because i know of a poached sole dish that comes from the chinese which include soy sauce, ginger, scallions, on a bed of bok choy
you can substitute bok choy with lettuce as a wrap and add a soy sauce reduction sauce as a glaze for an appetizer. this way the portion becomes smaller, you can poach small sections of sole and wrap them neatly in lettuce.
if it has to be french themed, stick to the poach sole lettuce wrap, keep the ginger and add a lemon/butter/garlic reduction as the same type of glaze. it should plate nicely with some finely sliced scallion garnish
lol
i live next to someone who works for Gourmet Magazine, cooking happens all the time in my apartment...I might even get hired by Conde Nast so cooking is a big thing between my neighbor and I. When I say neighbor, not like next door apartments, we basically live in 1 front to back brownstone apartment in nyc, just that it's one door to enter, then it's split into 2 doors hers in the back mine in the front so when we are both home we keep the doors open and travel front to back, sometime she chills in my apt sometimes i chill in her apt...same thing for cooking... |
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| Bidor |
| quote: | Originally posted by kid nyce
Does it have to be french oriented because i know of a poached sole dish that comes from the chinese which include soy sauce, ginger, scallions, on a bed of bok choy
you can substitute bok choy with lettuce as a wrap and add a soy sauce reduction sauce as a glaze for an appetizer. this way the portion becomes smaller, you can poach small sections of sole and wrap them neatly in lettuce.
if it has to be french themed, stick to the poach sole lettuce wrap, keep the ginger and add a lemon/butter/garlic reduction as the same type of glaze. it should plate nicely with some finely sliced scallion garnish
lol
i live next to someone who works for Gourmet Magazine, cooking happens all the time in my apartment...I might even get hired by Conde Nast so cooking is a big thing between my neighbor and I. When I say neighbor, not like next door apartments, we basically live in 1 front to back brownstone apartment in nyc, just that it's one door to enter, then it's split into 2 doors hers in the back mine in the front so when we are both home we keep the doors open and travel front to back, sometime she chills in my apt sometimes i chill in her apt...same thing for cooking... |
sounds cool!
the poached sole dishes dont have to be french oriented.. as long as its a well known recipe then its no problem. but please include the full name for the dish! i appreciate you helping me mate!:) |
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| kid nyce |
I just thought up another one
filet your fish and remove the skin - poach the filet chunks in decent sized portions (as a meal).
encrust the skin with a parmesean mix with grounded pistachio nuts, make sure the skin has a generous portion of olive oil applied to it. you want to fry it on a pan so that the skin becomes a nice parm/pistachio crust. you'll want to keep this flimsy a bit and not fried such that the skin becomes firm and brittle. you'll want to curl it as garnish later.
lay the poached sole ontop of a mushroom and white wine risotto, add the fish broth from poaching to the risotto to bring out the fish flavor in the rice/mushroom.
plate the risotto at the bottom, lay the poached fish ontop, and in the middle of the fish place the parm/pistachio garnish in a swirl ontop of the fish. garnish the plate with small diced tomato cubes to serve |
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| Ian |
| quote: | Originally posted by Bidor
0mg! your so funny!:gsmile: |
seriously. do it. it'll cook quicker |
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| kid nyce |
| quote: | Originally posted by Bidor
sounds cool!
the poached sole dishes dont have to be french oriented.. as long as its a well known recipe then its no problem. but please include the full name for the dish! i appreciate you helping me mate!:) |
these aren't well known recipes, these are ones that i've seen before but i've added my twist to it lol
like the one above, usually you keep the skin on and pan fry it with just a pistachio crust on the skin side but the skin stays attached to the fish...in this case you need to poach the fish and that means the skin will come off or atleast not be able to retain it's texture.
i don't name my dishes, i'm not a cook, but i like cooking...does that make sense? |
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| Bidor |
| quote: | Originally posted by kid nyce
these aren't well known recipes, these are ones that i've seen before but i've added my twist to it lol
like the one above, usually you keep the skin on and pan fry it with just a pistachio crust on the skin side but the skin stays attached to the fish...in this case you need to poach the fish and that means the skin will come off or atleast not be able to retain it's texture.
i don't name my dishes, i'm not a cook, but i like cooking...does that make sense? |
that recipe sounds ing lovely! seriously you should become a chef!;)
im gonna have to try that one out. thanks for the help mate!:) |
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| kid nyce |
thanks lol - yea these are plated dishes that i wouldn't cook for myself unless i had 2-3 people over then i'd whip up something.
are you taking a culinary class? it seems like some of the questions require you paying attention to some facts that the teacher lectured on. |
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| Bidor |
| quote: | Originally posted by kid nyce
thanks lol - yea these are plated dishes that i wouldn't cook for myself unless i had 2-3 people over then i'd whip up something.
are you taking a culinary class? it seems like some of the questions require you paying attention to some facts that the teacher lectured on. |
yeah im doing a professional cookery course, wich is 3 years part-time. im in my final year now and should graduate either june or july. the thing is this teacher speaks very fast and sometimes dont understand the terms he is using. |
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| Dj O'Callaghan |
I like cooking but I hate fish it's peasant food as far as I'm concerned.
But use something like Monkfish or John Dory and it will get you marks foodies seem to view them two fish as fashionable for some reason. |
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