POISSON

Shinjini Basu, Trishna Kolipakam, Vritika Kaushal

Poisson is the fifth course in the French
Classical menu, which mainly consists of
Shellfish and other fish dishes. Fish may be
cooked dry (grilled, broiled or baked), poached
in water or stock and cooked in fat, steam, etc.
Hot or cold fish dishes can be accompanied by a
wide variety of sauces, buttered and flavored
vegetables or fruits. Among the various types
of fish, the most popular are sardine, hake, cod,
mackerel, herring and salmon. Accompaniments
like potatoes, sauces and vegetables are the
most common.
 Cover
The c over for the fish is fish
knife on the right and a fish fork
on the left of the c over.
In c ase the fish is served as a
separate c ourse or main
c ourse the c over will be joint
knife and joint fork.
 Accompaniments
Many dishes have separate accompaniments
whose flavor, taste and color blend or give
contrast to the principal dish. Accompaniments
are food of different kinds offered with certain
dishes. The object of offering accompaniments
with certain dishes is to improve the flavor of
the food to counteract its richness. Food items
such as sauces,vegetables,salads and certain
meat items,cheese or bread are accompaniments
that make a dish complete. They add to the
bulk of the dish and give greater satisfaction to
the customer.
 Poached Fish
Cover
Fish knife and fork.
Hot fish plate.
• Accompaniment
Tartar or other cold
sauces, Hollandaise
mousseline sauce or
beurre fondue. Lemon
slices.
POACHED FISH
whole grilled fish
• Cover
Fish Knife and Fish Fork
Hot fish plate
• Accompaniment
Tartar Sauce or
remouladesauce or gribiche
sauce in a sauce boat on a
side plate and doily.
Hollandaise or Tyroliene
sauce may also be served.
Lemon slices served along
with fish as a garnish.
 Fried Fish
• Cover
Fish knife and fish fork
Hot fish plate.
• Accompaniments
Tartar sauce and remoulade
sauce or gribiche sauce in
a sauce boat on a side
plate and doily. Lemon
slices served along with
the fish as garnish.
 Scampi Frit
• Cover
Fish Knife and fork
Hot fish plate
• Accompaniments
Sauce tartar in a sauce
boat. Brown bread
& butter, segments
of lemon.
 Saumon Poche
• Cover
Fish Knife and fork.
Hot fish plate.
• Accompaniments
Hollandaise sauce or
Mousseline sauce
Or sauce mayonnaise.
 Grilled Herring

• Cover
Fish Knife and fork.
Hot fish plate
• Accompaniment
Mustard sauce in a
Sauce boat with
side plate and doily
 Moules mariniere (mussels)
• Cover
Soup Plate/Cup, Side Plate
Doily as under liner, Fish
Knife and fork, Dessert
Spoon.
• Accompaniments
Brown bread and butter, Cayenne
pepper in Pepper Mill,
Mayonnaise Sauce. (Soup plate is
used as a large amount of sauce is
being offered.)
 Poisson A l’orly
• Cover
Fish Knife and Fork.
Hot fish plate
• Accompaniments
Tomato Sauce, proprietary
sauces can also be served
as can vinegar if chips are
being served.
 Meuniere
• Cover
Fish Knife and fork
Hot fish plate
• Accompaniments
Noisette Butter,
Maitre d’Hotel Butter.
 Homard (Cold Lobster)
• Cover
Fish Knife and Fork,
Lobster pick spare plate
for shell, finger bowl
with a spare serviette.
• Accompaniments
Sauce mayonnaise.
Lobster pick would be
used to extract the
flesh from the claw of
the lobster.
Grilled white fish
 Smoked salmon
• Cover
Fish fork and fish
knife
• Accompaniments
Lemon caper cream
cheese mixture,
topped with an
asparagus tip and
served on a wafer.
LE FIN