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Seafood cooked with mornay sauce

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Reference no: EM133331925

Match the culinary terms used for seafood to the correct descriptions:

a. A la meuniere b. A l'Anglaise c. A l'Orly d. Bercy e. A la Colbert f. Mornay g. Tempura.

Definition Answer

1. Seafood cooked with mornay sauce (cheese flavoured Bechamel).

2. Seafood drawn through a light, cornflour-based batter, deep-fried and accompanied by an Asian dipping sauce.

3. Seafood poached and served with white wine sauce.

4. Crumbed and pan-fried or deep-fried.

5. Whole sole crumbed and fried, the bone is then removed and maitre d'hôtel butter is added.

6. Drawn through batter accompanied by fresh tomato sauce.

7. Describes the seasoning of seafood with salt, pepper, lemon juice and a dusting of flour, shallow-fried in butter and finished with butter, lemon juice and chopped parsley.

Reference no: EM133331925

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