17 provide 5 examples for the use of seafood offcuts

17. Provide 5 examples for the use of seafood offcuts, trimmings and by-products to provide for
cost-effectiveness in a kitchen operation:
18. Which essential factors need to be considered when presenting seafood dishes? How does
this impact on modern trends compared to traditional seafood preparations?
Apex Institute of Education | SITHCCC013 – Learner Assessment Pack V2.0_Jun 2019 | CRICOS: 03156M
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19. List the typical preparation methods, garnishes and/or accompaniments for the following
preparation methods:
À la meunière
1. First, clean and empty the soles. Dry the soles thoroughly with
paper towels, then salt and pepper them. Then pass the fish in the
flour and shake them slightly to remove the excess flour. This
technique allows the flesh to stand when cooked.
2. Heat the oil and 25 g of butter in a skillet. Once the butter has
melted cook the sole, 5 minutes on each side over medium
heat. During cooking, constantly sprinkle your fish with butter (the
butter has melted and is slightly colored). The important thing is not
to burn the butter but to keep it in nut butter: adjust your fire
accordingly.
3. Once cooked, place the sole sieves on a warm dish, white skin
underneath. Garnish with slices of lemon and parsley. Melt the
remaining 25g of butter in another pan, if you use the same one that
was used for the fish make sure to clean it before reuse.
4. When it starts to slightly color, that is to say, as soon as you have a
nutty butter, pour the lemon juice (beware of butter splashing) and
then pour the whole on the sole sills. Serve your sole meunières
immediately and accompany them with steamed potatoes sprinkled
with coarse salt and parsley or a white rice.
À l’Anglaise Coated by dipping in flour , egg , and breadcrumbs
À l’Orly
À l’Orly is a French cooking term used to describe a preparation
method usually used with fish fillets. The fish is usually a white fish
such as sole, perch or cod. The fillets are skinned, battered and deep
fried.The usual accompaniment on the side is a tomato sauce.The
dish is served hot.
Bercy
Bercy Butter is a complex compound butter. To make it, chopped
shallots are added to white wine, and simmered until the wine is
reduced by half. The wine and shallot mixture is then allowed to cool,
then mixed with as a condiment for grilled meat and fish.
À la Colbert
1. A method of trimming and presenting a fish, often an
inexpensive one, such as codfish, whiting (a member of the
codfish family) or sole. You make a slit in the back of the fish