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Fish Assessment 1

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Fish Assessment 1 with recipes
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PRACTICAL ASSESSMENT THREE 
Unit
PREPARE AND COOK COMPLEX FISH DISHES IN A
Credits 8 Level 4
13305
COMMERICAL KITCHEN Range a minimum of FIVE fish dishes
Version 3
in total with each of the four fish types being used at least once for the
required fish dishes. Range methods include – steaming, BAKING or
papillote, stewing or poaching, grilling, any two FRYING methods
Unit
PREPARE AND COOK COMPLEX SAUCES IN A
Credits 6 Level 4
13301
COMMERICAL KITCHEN Range:sauce types - emulsified egg
Version 2
based, fruit or pulse or vegetable thickened, CREAM
THICKENED, meat glace, MOUNTED WITH BUTTER.
Unit
PREPARE AND COOK COMPLEX VEGETABLE
Credits 4 Level 4
13294
IN A COMMERICAL KITCHEN Range:vegetable types - roots, Version 2
tubers, bulbs, leaves, VEGETABLE FRUITS (EG TOMATO),
flowers, FUNGI, PODS, seeds, stems;
 
 
 
 
 
STUDENT NAME___________________________ 
ASSESSMENT DATE________________________ 
YOU WILL HAVE 30 MINUTES PRIOR TO THE START OF THE 
ASSESSEMENT TO COLLECT YOUR INGREDIENTS AND SET UP YOUR 
SECTION  
ONCE THE ASSESSMENT STARTS YOU WILL HAVE 45 MINUTES TO 
PRESENT 1 PORTION OF BLUE COD STIRFRY.  
AFTER ONE HOUR AND THIRTY MINUTES (1hr 30mins) YOU ARE TO 
PRESENT ONE PORTION OF COD VIENOISE.  

 
 
 
 
 
ASSESSMENT INSTRUCTIONS.  
To complete this (unit/module/section of your course) you will show that you can:  

Get ready to cook complex fish, sauces and complex vegetables dishes  

 Cook complex fish, sauces and complex vegetables dishes  
You will do this to the:  

standards expressed in the judgement section of the assessment schedule;  

legal requirements of Food Hygiene regulations;  

expectations of the commercial kitchen in which you cook your dishes.  
You will be observed twice in a commercial kitchen by your assessor.  
OTAGO POLYTECHNIC WILL PROVIDE:  

equipment needed;  

food  
YOU WILL BRING:  

your own clean uniform;  

knives;  

comprehensive work plan including the required recipes. 

COD VIENOISE 
DISH CRITERIA  
 
Fish should be cooked and free from pin bones 
and scales 
 
Crust to be slightly golden.  
 
Filling and crust to be well seasoned and all 
components cooked thoroughly 
 
Sauce to be nappe consistency 
 
Sauce to taste slightly of fish and mustard 
flavour and  should not over power the overall 
taste of dish. 
 
To be served on a clean warm mains plate.  
 
BLUE COD 
 
1 x 150 grams blue cod fillet 
Salt and pepper 
25 ml white wine 
Olive oil 
 
Fillet and portion the cod. 
 
TOMATO FONDUE 
 
1 large tomato 
10 ml olive oil 
1/2 shallot, finely chopped. 
1/2 Garlic clove 
1 sprig fresh thyme. 
1 bay leaf 
 
Blanch the tomato, remove the skin and seeds. Chop the flesh into small dice. 
 
Heat the oil in a pan and sweat the shallot and finely chopped garlic for a few minutes. 
 
Add tomato and thyme. Cook until all the moisture has been removed and you are left with a dry Tomato paste. 
Remove the sprig of thyme. 
MUSHROOM DUXELLE 
 
3 mushrooms  
Butter to fry 
salt and freshly ground pepper 
1 tbsp cream 
 
Wipe the mushrooms and trim the stalks. Chop very finely with a knife. 
 
Sauté in a pan until all the liquid comes out and the mushrooms have shrunk. Add the cream and reduce some more. 
Then season. 
 
 
 

SOFT HERB CRUST 
 
2 slices of bread (crusts removed) 
30 grams grated cheese. 
25gms grams parsley, chopped 
5 grams thyme, chopped 
30 grams unsalted butter 
Salt and ground pepper. 
 
Place all the ingredients into a food processor and process until thoroughly mixed. Spread out on to a glad wrap lined 
tray and roll to 3mm thickness. Freeze. Cut into size required. 
 
MUSTARD CREAM SAUCE  
 
20 g butter 
¼ small onion, chopped 
10gm of leek, white part 
Fish bones from 1 Cod  
65 ml Martini 
200 ml cream 
Small sprig rosemary 
½ garlic clove 
Salt and cayenne pepper 
Juice ½ lemon 
1 tbsp grain Mustard 
 
Melt butter in a pan, add the onion and leek and cook until soft but not coloured 
 
Add the fish bones. Cook for 2‐3minutes. Add the Martini and reduce until almost all the liquid has disappeared. 
Add the cream and bring to the boil, then simmer for 3‐4 minutes and remove from the heat. 
 
Add the rosemary, garlic, salt and cayenne. Cover the pan and leave to infuse for 20 minutes. Pass through double 
muslin and add a little lemon juice to taste. Finish with the mustard and adjust the seasoning.  
 
TO ASSEMBLE 
 
Season the cod, and shape into a rectangle .Lightly spread the top with the tomato fondue, then the mushroom 
mixture. 
 
Top this with a rectangle of the soft herb crust, then place in a shallow dish.  
Add the white wine, water and a splash of oil. 
Bring to the boil on the range, then place in the oven preheated to 220°C and cook for 10 ‐ 12 mins.  
The cod may require gratination under the salamander. 
 
TO SERVE, place the cod on a warm plate and pour the sauce around. 
 

BLUE COD STIRFRY 
DISH CRITERIA  
 
Fish should be cooked and free from pin bones 
and scales. 
 
Fish should hold its shape. There should not be 
an excess of flour on the fish. 
Vegetables should be just cooked and be slightly 
crisp. 
 
SAUCE NEEDS TO BE EMULISFIED
Make sure the plate is not to hot or it may split 
the sauce. 
 
Sauce should have a slight soya and butter taste.
 
To be served on a warm, clean entrée plate. 
 
½ blue cod, filleted and deboned 
1 tbsp flour 
20gms snow peas 
½ small carrot 
1 spring onion 
½ lemon juiced 
½ tbsp soy sauce 
20mls water  
½ garlic clove 
¼ tsp chopped qinqer 
25 g butter 
½ tbsp oil 
1 red chilli, deseeded 
 
Slice the cod at an angle to escalope’s weighing about 30g. Coat the fish in flour and shake off excess. 
Peel the carrot into strips. Cut the snow peas and spring onions on the angle.  
 
Combine the lemon juice, water and soy sauce in a bowl. Peel the ginger and grate it into the mixture. Slice the garlic 
into thin slivers. Chill the butter in small cubes. 
 
Heat the oil in a pan over a high flame. Place the fish in a single layer. Turn down the heat to a moderate setting.  
Cook for 30 seconds then turn over. Add the vegetable strips and the garlic and soy mix 
Add the pieces of butter to the liquid areas of the pan. Swirl until it melts and incorporates. 
Place the stir fry on a warm plate and serve with the chilli as garnish. 

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