Castle UA Cookbook v8

HADDOCK GOUJONS

YIELD

Skinless Haddock INGREDIENTS

QUANTITY NOTES

3.3 Each

10 Portions

Tartare Sauce

100 g

Lemons

1 Each

Beer Batter (VE) (SR)

0.5 Each

EQUIPMENT

CRITICAL CONTROLS

PREPARATION METHOD

• Defrost the cod and cut into goujons. • Top and tail the lemon then cut in half. • Prepare the tartare sauce, parsley salt and blossom beer batter as per basic recipes.

Recipe.3423905

HADDOCK GOUJONS

Skinless Haddock INGREDIENTS

NOTES QUANTITY

0.33 Each

Tartare Sauce

10 g

Lemons

0.1 Each 0.05 Each

Beer Batter (VE) (SR)

CRITICAL CONTROLS

CROCKERY

COOK EQUIPMENT

SERVICE METHOD & PRESENTATION

• Season the fish, then dust in the flour and shake off excess before battering. • Sear the lemon on the vegetarian section of the chargrill ensuring bar marks are achieved. • Lower the goujons into the oil. Cook for approx 7 minutes. Once cooked drain well and season. • Garnish with parsley salt and serve as illustrated.

TAKEAWAY NOTES •

PACKAGING

Gold Buffet

Recipe.3423905

159