CLASSIFICATION OF FISH
White fish (round) [ White fish has oil in the liver]
(1) Round, cod, haddock, hake, whiting, Mumbai duck, chamli,pholi & turai.
Lean fish(flat)
(2) Flat, pomfret, brill, lemon sole, plaice, turbot, sangara, halibut, Malabar sole.
B. Oily fish
Salmon, mackerel, herring, Malabar sardines, hilsa, bindi, salmon trout, trout & skate.
Shellfish are sub-divided into
Molluscs – Clams, mussels, scallops & oysters.
Crustaceans – Crayfish, lobster, prawns, shrimps, scampies, crabs & turtles.
Cuts of Fish
Fillets – Deboned, long flat pices of fish, without skin. Flat fish gives 4 fillets.
Paupiette – The fillet of fish is laid flat on the table, stuffing is spread on it, then it is rolled up, tied with a string, to keep the shape. Can be poached.
Supreme – Large fillets of fish cut on a slant of a large round or flat fish.
Goujons & Goujonetts – Strips approx. 8 cm long by 1 cm. wide cut from fillets of fish. Goujonettes are cut smaller and are mainly used as a garnish. Can be crumb and deep-fried.
Meuniere – Pan-fried of fish, finished with butter noisette, chopped parsley and lemon juice.
Tron, con – it is thick piece of fish 4-5 cm thick, cut on the bone from a flat fish like the turbot. It is a fish cutlet or steak with bone.
Darne – A piece of fish cut across and through the bone of a large, whole round fish such as cod, salmon which is 2-3 cm thick.
Mignon – Fillet of fish folded as a cornet.
Pile Medallion – Fillet flattened and folded in two. A medallion-shaped portion from large fillets.
Fish Farce – puree of fish, bound with whole egg panada & ccream.
Cooking Liquor Court Bouillon
Court Bouillon
To preserve and enhance the delicate flavours of fish, the liquors in which they are poached are prepared with care. The poaching liquor is called court bouillon. Different types of court bouillon are:
White court bouillon
Ingredients – Sliced onion, bay leaf, parsley stalk, peppercorns, juice of lemon, salt, milk & water.
Ordinary court bouillon
Ingredients – Vinegar, water, peppercorns, sliced carrots, onions, salt, parsley stalk, thyme & bay leaf.
White wine court bouillon
Ingredients – White wine, water, mince onion, bouquet garni, salt, peppercorns, sliced carrots.
Red wine court bouillon
Ingredients – Red wine, water, mince onion, bouquet garni, parsley stalk, salt, peppercorns, sliced carrots.
Method
For all the different court bouillons, the ingredients are simmered, strained and used for poaching, boiling, stewing etc.
