FISH COOKERY

1. FISH COOKERY
A. INTRODUCTION OF WITH COOKERY.
B. CLASSIFICATION WITH MENU EXAMPLES.
C. CUTS OF FISH AND SHELL FISH.
D. SELECTION OF FISH AND SHELL FISH.
E. COOKING OF FISH .
(EFFECT OF HEAT)

2. FISH AND SHELL FISH
• FISH:- Fish are aquatic vertebrates with fins for
swimming and gills for breathing.
• SEAFOOD:- A collective term of shellfish and
other small edible marine animals like crabs,
oysters etc.
CLASSIFICATION OF FISH
• FIN FISH:- WHITE FISH CONTAINS FAT
• SHELLFISH:MOLLUSKS,BIVALVES,CRUSTACEAN.

3. QUALITES OF GOOD FISH
Fish should look and smell fresh.
The scale should be bintact, firmly adhering,
and shiny.
The eyes should be full and bulging but not
sunken.
The grills of the fish should be bright red.

4. HOW TO SELECT SHELL FISH
• The claws of crabs should be springly and not
hanging down.
• The eyes should be bright.
• The tail of lobsters should spring back when
stretched out.
• Shrimp and prawns must be crisp.
• Oyster shells should be tightly closed.

5. Cuts of Fish
Darne :- Steak or slice of a round fish cut on
the bone.
Troncon:- steak or slice of a flat fish cut on the
bone.
Paupiette:- thin slice of a fish from one entire
side of fish.
Fillet:- usually a boneless cut of fish from one
entire of fish.

6. MAIN COURSES OF FISH AND
SHELLFISH
DEEP FRIED
FISH N CHIPS- A simple preparation made
with firm textured fishes such as cod and
seas bass which are rationally dipped in a
batter of flour, egg salt, baking powder,
and deep fried.
FISH ORLY:-Fish fillet is marinated bin
lemon juice, oil chopped parsley and salt.

7. Shallow fried
• SOLE MEUNIERE:- The fish is marinated,
patted with flour and shallow fried in hot
butter. served with slices of lemon and
sprinkled with lemon juice, hot brown butter
and chopped parsley at last moment.
• BELLE MEUNIERE:- Very similar to meuniere
but garnished with blanched tomatoes ,sliced
sautéed mushrooms and few grains of caviar.

8. POACHED
• Red snapper duglere:- fish is poached in white
wine and fish fumet. The conking liquid is
strained and reduced to a sauce like
consistency with sautéed chopped garlic .
• Sole Veronique:- fish is poached in fumet and
served with balanced and peeled white grapes
and fish veloute is made with a poaching
liquor.

9. BAKED
• Salmon coulibiac:- salmon fillet arranged over
a layer of cooked rice, chopped hard boiled
eggs and duxeloles enclosed or covered with
brioche dough baked and served like a pie.
• Sole Nicoise:- Marinated fillet of sole placed
on bed of tomato concasse and baked in a hot
oven , served with garnish of black oli9ves ,
anchovy fillets and slices of lemon.

10. COURT BOULLION
TO preserve and enhance the delicate flavor of
fish, the liquor in which they are poached is
prepared with care. The poaching liquor is
called court boullian. They are different types
of court boullian
• White court boullion.
• Ordinary court boullian.
• White wine court boullian
• Reed wine court boullian.

11. RECIPE OF COURT BOULLION
• WATER:-1lt,salt(coarse sea salt)-
15gm,wine/vinegar-75ml,carrot-60gm(sliced).
• Bay leaves-2nos,parsleystalks-
3nos,peppercorn-6nos,thyme-1sprigs.

12. FISH POTATOTES VEGETABLES ACCOMPANIMENT
S
GRILLED/FRIED FRIED/SAUTEED GREEN SALAD,
COLE
SLAW,CARROT,ONI
ON AND
CAULIFLOWER
HOLLANDASE
SAUCE,TARTAR
SAUCE, SLICE SOF
LEMON,PARSLEY,
BROWN BUTTER
CAPER SAUCE ETC.
BOILED/STEAMED BOILED IN
JACKETS/MASHED
GREEN SALAD,
CUCUMBER,
ONIONS
CAULIFLOWER
BEANS AND
TOMATOES.
HOLLANDAISE
SAUCE,
HORSERADISH
SAUCE,
PARSLEY,EGGS,
FENNEL ETC.
BAKED BAKED/BOILED OR
SAUTEED.
GREEN SALAD,
CARROTS,BEANS
,TOMATOES,
SPINACH,CLELRY,
ONION,
CAULIFLOWER.
HOLLANDAISE
SAUCE,MUSTARD
SAUCE, TARTAR
SAUCE, CAPER
SAUCFE
LEMON,PARSLEY
BUTTER