All posts tagged seafood preparation
A délice is a folded fillet of fish. Typically fillets from flat fish such as sole or flounder are used. The fillet is folded in on both sides or threaded through the thick end. Fillings such as prawns can be put inside. A typical dish is délice of sole.
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Slipper lobsters are not true lobsters. Their meat is softer in texture and only the tail can be used. They are found around the world and their names vary, e.g. Balmain bugs and Moreton Bay bugs are found in Australia. It can be used either green (raw) or pre-cooked. Green tails are perfect for grilling or shallow poaching, whilst cooked tails can be prepared similar to tiger prawns, e.g. in a cocktail or salad. Balmain bugs with asparagus is a typical dish.
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Paupiette is the French term for rolled and for fish the term is mainly applied to sole or flounder fillets. Always roll them from the thick side in so the small tail provides a smooth finish. The skin side should be on the inside to create a clean white appearance on the outside. Sole paupiettes Bercy is a typical menu example.
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Note:To access this content you must be a enrolled in a current program. Contact HTN for more information.
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