Sole Walewska

Pommes de terre lyonnaise

Fungi Marirati


Prep time:           1 Hour
Minced cooked chicken                           150gms
Ham (optional)                                          30gms
Mushrooms                                               30gms
Panada (10gm butter,
10gm flour and 100ml milk)                             100ml
Bacon (optional)                                       75gms
Parsley                                                       a few sprigs
Egg                                                             1nos
Refined flour                                              100gms
Milk                                                            100ml
Sugar                                                          a pinch
Fresh yeast                                                7gms
Cream yeast and sugar. Add warm milk. Add to beaten egg. Fold in flour. Mix well and allow to rise for 1 hour. Mix chicken, chopped ham and boil chopped mushroom with panada. Season and form with small balls or cylindrical shape (3/4”length).wrap in thin strips of bacon. Dip in batter and fry in hot oil till golden brown. Drain and garnish with fried parsley. Serve tomato sauce separately.
Ø For making panada, cook butter and flour over slow flame until sandy in texture.
Ø Add in milk, stir and cook until the mixture attains semisolid consistency
Sole Walewska

Prep time: 45 Minutes
Sole fillet   200gms
Prawns       4nos
Butter         10gms
Truffles       4-6 slices
For Mornay sauce-
Butter                  10gms
Refined flour       10gms
Milk                     200ml
Cheese                 20gms
Cut the sole fillet into neat supremes. Shallow poach in court bouillon/fish stock. Drain, arrange on a suitable dish, surround with 3 nice tails of prawns which have been deveined, cut in ½ lengthwise and cooked gently with little butter and slices of truffles. Coat with light mornay sauce and glaze quickly.
Ø Avoid boiling and overcooking fish
Pommes de terre lyonnaise

Prep time:           30 Minutes
Potatoes              400gms
Seasoning            to taste
Onions                 125gms
Oil/butter            to shallow fry
Wash peel and slice the potatoes into ¼ cm thick slices. Rewash. Parboil in salted water. Drain. Dry in a neat and clean cloth. Shallow fry the potatoes in a frying pan until golden brown on both the sides. Cut onions into thick roundels and shallow fry in the same oil. Add to the potatoes. Season and serve hot.
Ø Potatoes may be finished of in the oven also
Fungi Marirati

Prep time:           30 Minutes
Mushrooms                                     150gms
Onions                                              25gms
Garlic                                                4-6 cloves
Refined flour                                    5gms
Butter                                               10gms
Seasoning                                        to taste
Milk                                                  150ml
Fresh cream                                     20ml
Parsley                                             a few sprigs
Wash and thickly slice the mushrooms. Melt butter in a sauté pan, lightly sauté finely chopped onion and garlic. Add in mushrooms and sweat the mushrooms for 2minutes. Add in flour, stir for a minute over gentle fire. Add in milk, and cook till sauce thickens. Add seasoning. Finish off by adding in fresh cream.

For better result use 3-4 different variety

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