Week 9

Filet of fish Dugleere, Cauliflower Mornay, Fettucine Carbonara, and Tomato Sauce

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Menu

Filet of fish Dugleere

Cauliflower Mornay

Fettuccine Carbonara

Tomato Sauce

Learning Objectives

Identify the structure and composition of fish.

Prepare seafood for cooking - poaching and boiling

Prepare a bechamel sauce and derivative sauce

Prepare a veloute sauce and derivative sauce

Prior knowledge

My prior knowledge of poaching seafood is extremely amateur. I don't believe I have ever done if before so I am excited to get after it this week. This is the same for the rest of the dishes we will be preparing. I have never in my life heard Cauliflower Mornay and Fettuccine Carbonara. So overall I am excited and scared for this week.

Method of Cookery

"This week we are poaching seafood which is a moist cooking method using convection heat and is a quick method of cooking foods. We are also boiling some vegetables, when we discuss boiling we actually mean simmer (for the most part), another variation of boiling is poaching. There is a clear distinction between boiling, simmering, and poaching." (Canvas, Week 9 Review)

Method of Cooking

For this week we will be boiling, simmering, and poaching a variation of different food. All of these methods are somewhat similar but are different in small ways. Boiling consist of an item being fully submerged in water. Simmering is when something is fully submerged but the is just off a boil. Lastly, poaching is when a item is either fully submerged or not and is sitting at 160-180 degrees.

Research of Dishes

Origin and History

Filet of fish Dugleere

This dish was created by a french chef named Adolf Dugléré. This dish was created in the 19th century and since then is still a favorite among many people. This creation took off in Adolf Dugléré restaurant and became is most sold item.

Cauliflower Mornay

This dish was created in the 19th century at the ultra-chic restaurant Le Grand Véfour which lays at the heart of Paris. It is thought to have been named by a nobleman who visited the restaurant frequently. So similar to the previous dish we can give the credit to the French.

Fettuccine Carbonara

This food is believed to have originated in Rome and the Lazio region. It was first documented in Ippolito Cavalcanti's 1839 Neapolitan cookbook. The word carbonara mean "coal burned" so it is believed that labor workers would eat it because it was healthy and easy to make.

Tomato Sauce

Tomato sauce is as old as it gets and is believed to have come from the Italians. This dish is extremely easy to make and is very good. Since its creation, tomato sauce is now used in many different dishes throughout the world.

Variations of the Dishes

All the dishes at hand are extremely versatile. Anyone can put their own twist on all of them so putting a number to how many variation is impossible. For the Filet of fish Dugleere any kind of fish can be substituted into the recipe. This is very similar to the Cauliflower Mornay since any vegetable can used for it. Fettuccine Carbonara backbone is the pasta but other than that anything can be added into it. This trend of variation continues with tomato sauce, very Italian has their own recipe that makes theirs the best in the world.

Recipes

Plan of Work

Plate Presentation

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Citations

(n.d.). Retrieved October 28, 2021, from http://www.italyheritage.com/magazine/2002_02/0202_f.htm

About Fran Flint I've lived in Paris, Kitchen, K., Riffs, J., Juliana, Getaways, G., Amira, . . . Kathy @ Beyond the Chicken Coop. (2019, October 02). Fish fillets in white wine sauce (filets de Poisson Dugléré). Retrieved October 27, 2021, from https://gdaysouffle.com/fish-fillets-in-white-wine-sauce-filets-de-poisson-duglere/#:~:text=This%20is%20a%20dish%20that,Mozart%20of%20Chefs'%20by%20Rossini.

Chou-Fleur Sauce Mornay: The everyday French chef. (2020, January 03). Retrieved October 28, 2021, from https://everydayfrenchchef.com/chou-fleur-sauce-mornay/

Francine Segan Contributor April 6, Segan, F., & Contributor. (2021, April 06). Carbonara: Origins and anecdotes of the beloved Italian pasta dish. Retrieved October 28, 2021, from https://www.lacucinaitaliana.com/italian-food/italian-dishes/carbonara-origins-and-anecdotes-of-the-beloved-italian-pasta-dish