Appetizer

week 3

MONDAY, 19 June, 2017

Fish Finger

Tuna Canape

     An appetizer is part of a meal that's served before the main course. Usually, an appetizer is a small serving of food — just a few bites — meant to be eaten before an entree, and often shared by several people. You can also call an appetizer a hors d'oeuvre. An appetizer is meant to stimulate your appetite, making you extra hungry for your meal. This is where the word comes from, literally meaning "something to whet the appetite" or "something to appetize."

"Appetizer" is a synonym for hors d'oeuvre.

"Starter" is sometimes used to denote an hors d'oeuvre, sometimes to denote more substantial courses, known in Europe and North America as entrées.

A hors d'oeuvre is a small dish served before a meal. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating. Formerly, hors d'oeuvres were also served between courses.

Typically smaller than a main dish, it is often designed to be eaten by hand (with minimal use of cutlery)

Recipe:

Tuna Canape:

• Cracker – 11 nos.
• Tuna – 1 tbsp.
• Mayonnaise – 1 tbsp.
• Tomato – 2 nos. (dice)
• Onion – ½ no.
• Zucchini – slice
• Coral Salad
• Vinegar/Lemon – 1 tbsp.
• Salt& pepper – To Taste 

Fish Finger:

• Dory Fish.-Finger Size Cuts
• Bread Crumbs.
• Eggs.
• Flour.
• Salt & Pepper.

Preparation Method:

Tuna Cracker:

1. Drain tuna. Combine tuna, mayonnaise in medium bowl, stirring to break up tuna. Stir in small diced, tomato, onion, salt and pepper.
2. Spread 1/2 cup tuna filling over the cracker.
3. Optional*top the spread with zucchini and spread again.
4. Optional*put a slice of zucchini and spread on top of it. Garnish with small diced of sliced tomato.

Fish Finger;

1. Thaw the fillet fish. Slice into finger size cut.
2. Make sure the fillet dry. Season well, Into the SBP, flour, eggs and bread crumbs.
3. Bake in the oven in 200 ̊c for 15-17 minutes or until it’s cooked.
4. Dressing* combine small diced tomato and onion in a medium bowl. Seasons with salt & pepper and a few drops of lemon juice.
5. Serve in the plate while it’s still warm. 

At the end of the session, i have leaned how to carefully handle a fish product. The fish texture is soft and easily to crumble, but with the correct technique and skills, i can produce a really high quality product.