Notes from the Garden – Lists
lists are invaluable tools for for efficient preparation. Starting out with Key items and breaking them down for clarity. This list is ingredients of productivity and preparation for service
- Fish
- Baked Bass with Cucumber and Cashew Sauce
- Baked Fish garden Style
- Orange Butter Sauce
- Asparagus Mousse
- Remoulade Sauce
Baked Bass
notes from the garden list
Ingredients
- Bake the bass with Chervil over the fish
- add fish stock and butter
- sauté garlic, shallots and cucumber
- add cashews and cook for 2 minutes more.
- add veloute and adjust accordingly
Baked Fish Garden Style
Notes from the garden list
Notes
in a greased casserole dish sprinkle with shallots and place seasoned fish surrounded by julienne vegetables. sprinkle with white wine and bake. Brown under the salamander
Orange Sauce
Notes from the garden list
Ingredients
- concentrated orange juice
- 1/4 cup lemon juice
- 1/2 tea dry mustard
- fresh basil
- dash f bitters
- finish with butter
Asparagus Mousse
Notes from the garden list
Ingredients
- 1 1/2 pound fresh asparagus
- 1 1/2 T butter
- 2 T flour
- 1/2 cup sour cream
- 1 egg yolk slightly beaten
- 2 tea lemon juice
- 1/2 cup drained tofu
Instructions
- blanch the asparagus
- melt the butter, add the flour. add the sour cream and cook until the mixture thickens
- take off the heat. add the yolk. return to heat. do no allow the mixture to come to the boil.
- add the well drained asparagus and the tofu to the mixture and place into processor
- add the sour cream mixture to the processor.
Remmy Suace
Remoulade Sauce for fish
Notes
in a blender add one yolk, 3 teasoons mustard, 2 teaspoons lemon juice, slowly add 1/2 cup of oil. Fold in 1/2 cup sour cream. Add parsley, capers, chives and 1/2 tea dry vermouth