Pan Fried Fish

This is my 1st food entry as this is what Me and My Classmates did in the 1st class. We're given a whole lot of items and techniques which we could mix around with. The main portion in the dish is the Fish Fillet.

We were supposed to choose our cooking method which was either Poached, Stuffing, Pan-Fried or Braised. Which most of us choose Pan-Fried as it was the easiest and less time consuming technique.

I wasn't able to take pictures of the preparation methods as I was rather busy with other things, But anyways, I'll do it for the upcoming posts :)

So as for the end result, It will be something like this:

This is a simple presentation of the dish

So getting to the Pan Fried Fish. I'll just explain the methods of making the pan-fried fish

1) Heat up a thin layer of oil in a pan

2) Take the fish fillet and season it with Salt & Pepper

3) Cover the surface of the fish fillet with flour evenly

4) Place the fish fillet on the oil skin face downwards first and turn it around to cook evenly.

The cooking process will take roughly 10 minutes.

So since we're cooking fish, We had to cook other varieties of vegetables and starch to make it a presentable meal. This will increase the value of the food as it provides more color and makes the meal more substantial.

As for the Starch, We had to make turned potatoes. So the steps would be:

1) Turn the potatoes into a smaller and cuter shape (turning is just another way of saying shaping the potatoes)

2) boil it in water and add a little salt to the water

3) Once the potatoes are cooked, drain all the water

4) Glaze the potatoes by melting a little butter on a pan, toss the potatoes on the melted butter until it has a shiny glaze on it (remember not to burn it!)

And as for vegetables, We had Celeriac puree, tomato confit & Glazed Carrots

As for the process:

Celeriac Puree

1) boil the celery root till soft

2) Place the soften celery root with a little olive oil, water, garlic, salt, pepper, butter, cream into a blender and blend till it becomes a rich texture

Tomato Confit

1) layer a roasting pan with olive oil

2) sprinkle salt and pepper on the olive oil

3) place some chopped garlic, basil leaves and thyme on the oil

4) place the tomatoes cut side down on the pan

5) put the pan in the oven at 200 degrees and bake for about 2 hours

Glazed Carrots

1) place cut carrots in a pan with butter and place on the fire.

2) Add water to it and stew it until carrots soften and have been glazed

Last but not least, We had to make the sauce for the dish and we chose Hollandaise Sauce. Hollandaise Sauce is a creamy sauce which is made out of mainly butter and eggs.

Hollandaise Sauce Method:

1) Melt 1/2 cup of butter until foamy but not browned

2) Whisk and beat 3 egg yolks in a bowl with a dash of lemon juice, salt and pepper

3) Gradually add in the cup of butter while whisking and add in 2 spoons of water

4) Reduce the mixture by placing it in low heat so that it'll be thickened

So there you have it! You can make your own pan fried fish with assorted vegetables :)

And if you want to be better in presentation, you can do it something to be like this:
So try your skills out! Cook your fish!