W O R K F L O W P L A N Stage: 3 Week 2 Date: 0ctober 23, 2019 Recipe Serves Source Page Prep time (min) Cook time (min) Serving time Smoked Salmon and Trout Roulade Fish Stock (Asian flavoured) Laksa (Mixed Seafood) Fish Fillets with Duxelles in Filo Pastry on Beurre Blanc Szechuan Snapper with Sweet & Sour Sauce Tuna Steak – Niçoise Salad Gluten-Free Fish and Chips Mayonnaise Tartare Sauce Crushed Garden Peas TIME Paolo Carl Buquir 8:00 AM Wash Hands – Sanitise work area. Prepare workstation. 8:10 AM Gather Ingredients (for all dishes) as per Ingredients List – Store Correctly 8:20 AM Smoked Salmon and Trout Roulade: Debone the trout, puree the flesh and pass through a sieve for smoked salmon and trout roulade 8:30AM Soak the gelatine 8:45 AM Prepare the Mayonnaise 8:50 AM Szechuan Snapper with Sweet and Sour Sauce: Fillet the trout, remove any pin and bones and remove the skin. Season with salt and pepper and lemon juice 9:00 AM Bake in the oven at 200 degrees for 8- 10 minutes. 9:10 AM Fish Fillet with Duxelles in Filo Pastry on Beurre Blanc: Boil the potatoes for 10- 12 minutes 9:20 AM Lay the Tuna Steaks in a Non stick pan. Cooks for 1-2 minutes on each side SERVE SMOKED SALMON AND TROUT ROULADE 9:30 AM Tuna Nicoise Salad: Make a garlic butter mixture by mixing crushed garlic clove and butter 9:40 AM Prepare Tuna Steak 9:45 AM Filleting Fish. Start cutting from the tail. Get Skin and bone. Mix sifted flour 50 with milk 100g 9:50 AM Dip fry fish. Swim half drop and shake. 190 degrees. 10:30 AM Heat the oil and fry the garlic and shallots, add liquid ingrdienys and then simmer for 2 mins, coat the fish in the flour and depp fry for about 3-5 minutes SERVE Szechuan Snapper with Sweet and Sour Sauce SERVE Tuna Nicoise Salad 11:00 AM Heat 1/3 butter in a pan and lighly seal the trout. Brush the top with butter and bake in the oven for 8- 10 minutes SERVE Fish Fillet with Duxelles in Filo Pastry Trim potatoes to give a straight edge and cuts into batons wash and dry well. 11:10 AM Deep fried place into frying basket and fry in deep fry in fat approx. 170 degrees for 3 minutes SERVE Gluten Free Fish and Chips 11:20 AM Place chili, ginger, macademia nuts, coriander seed, turmeric, blachan into food processor and blend to smooth paste 11:30 AM Soak the dried noodles in a large bowl of boiling water for 5 minutes until soft and drain. SERVE Laksa Mixed Seafoods LUNCH BREAK: 30 minutes 11:30 PM SETUP: Wash Hands, Set Up Bench
11:45PM Clean kitchen 12:45 PM Wash Dishes and Utensils 1:00 PM PACK DOWN: Return foods to trolley, return all utensils to workstation. clean down and sanitise workbench 1:30 PM CLEAN DOWN: as instructed by Chef of the Day 2:30 PM DE-BRIEF
R E C I P E C A R D Recipe Name: Smoked Salmon and Trout Roulade Key Ingredient: Key Skills: Preparation Time: Cooking Time: Equipment Needs: Yield: 6 Quantity 250g Smoked salmon 1 Whole smoked torut 60g Baby spinach 100ml Fisht stock 3 Gelatine sheets 200ml Double cream Salt Pepper SAUCE: 100ml Milk 1 Egg yolk 30g Horseradish 50ml Sour cream 10ml Lemon juice Method Preparation Steps 1.Spread out the plastic wrap and layer the smoke salmon with each piece slightly overlapping the
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