Poisson Course in French Classical Menu

POISSON

Shinjini Basu, Trishna Kolipakam, Vritika Kaushal

Poisson is the fifth course in the French Classical menu, which mainly consists of Shellfish and other fish dishes. Fish may be cooked dry (grilled, broiled or baked), poached in water or stock and cooked in fat, steam, etc. Hot or cold fish dishes can be accompanied by a wide variety of sauces, buttered and flavored vegetables or fruits. Among the various types of fish, the most popular are sardine, hake, cod, mackerel, herring and salmon. Accompaniments like potatoes, sauces and vegetables are the most common.

Cover

The cover for the fish is fish knife on the right and a fish fork

on the left of the cover.In case the fish is served as a

separate course or main course the cover will be joint

knife and joint fork.

Many dishes have separate accompaniments whose flavor, taste and color blend or give contrast to the principal dish. Accompaniments are food of different kinds offered with certain dishes. The object of offering accompaniments with certain dishes is to improve the flavor of the food to counteract its richness. Food items such as sauces,vegetables,salads and certain meat items,cheese or bread are accompaniments that make a dish complete. They add to the bulk of the dish and give greater satisfaction to the customer.

Accompaniments

Poached FishCover

Fish knife and fork.

Hot fish plate.

• Accompaniment

Tartar or other cold sauces, Hollandaise mousseline sauce or beurre fondue. Lemon slices.

POACHED FISH

whole grilled fish• CoverFish Knife and Fish ForkHot fish plate

• AccompanimentTartar Sauce or

remouladesauce or gribiche sauce in a sauce boat on a side plate and doily. Hollandaise or Tyroliene sauce may also be served. Lemon slices served along with fish as a garnish.

Fried Fish• Cover Fish knife and fish fork Hot fish plate.• AccompanimentsTartar sauce and remoulade

sauce or gribiche sauce in a sauce boat on a side plate and doily. Lemon slices served along with the fish as garnish.

Scampi Frit• Cover

Fish Knife and fork

Hot fish plate

• Accompaniments

Sauce tartar in a sauce boat. Brown bread & butter, segments of lemon.

Saumon Poche• Cover

Fish Knife and fork.

Hot fish plate.

• Accompaniments

Hollandaise sauce or Mousseline sauce

Or sauce mayonnaise.

Grilled Herring

• Cover

Fish Knife and fork.

Hot fish plate

• Accompaniment

Mustard sauce in a

Sauce boat with

side plate and doily

Moules mariniere (mussels)• CoverSoup Plate/Cup, Side Plate

Doily as under liner, Fish

Knife and fork, Dessert

Spoon.

• AccompanimentsBrown bread and butter, Cayenne

pepper in Pepper Mill, Mayonnaise Sauce. (Soup plate is used as a large amount of sauce is being offered.)

Poisson A l’orly• Cover

Fish Knife and Fork.

Hot fish plate

• Accompaniments

Tomato Sauce, proprietary sauces can also be served as can vinegar if chips are being served.

Meuniere

• Cover

Fish Knife and fork

Hot fish plate

• Accompaniments

Noisette Butter,

Maitre d’Hotel Butter.

Homard (Cold Lobster)• CoverFish Knife and Fork,Lobster pick spare plate

for shell, finger bowl with a spare serviette.

• AccompanimentsSauce mayonnaise.

Lobster pick would be used to extract the flesh from the claw of the lobster.

Grilled white fish

Smoked salmon• Cover Fish fork and fish

knife• Accompaniments

Lemon caper cream cheese mixture, topped with an asparagus tip and served on a wafer.

LE FIN LE FIN