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Orange Roughy with Vegetable Hay
Menu
Fenugreek and Cayenne Pepper, Red Potato Roast
Description:
Cost Per
Serving Size: 50 Servings
Serving
Categories: Fish ‐ Entrée ‐ $ 4.81
Method of Preparation:
‐ Season the roughy and sauté in clarified butter
Grilled Salmon with Herb Lemon Compound Butter Dated Edited: 2/15/2012
Sauce:
‐ Put the cayenne (judiciously, can add more later), vegetable stock, paprika and cream into a pot and reduce by
2/3. remove from the heat and add the butter a few pieces at a time, whisking constantly to blend the butter
into the reduction, The heat should be quite low as you work. Continue adding butter until the full amount has
been incorporated.
Vegetable:
‐ Melt the butter in a pan. Add the fennel, zucchini, yellow pepper and onion and stir fry al dente. Stir the
fenugreek in and season to taste.
Hay Garnish:
‐ Toss the leek, red pepper and carrot julienne together and dry well. Fry in clean fat until dry and crisp. Remove
to paper towels and serve immediately
‐ Plate per picture:
Grilled Salmon with Herb Lemon Compound Butter Dated Edited: 2/15/2012