PLATE/PRESENT
SEAFOOD DISHES
Fundamental of Plating
1. Balance – select foods and garnishes
that offer variety and contrast
color – two or three colors on a plate
shapes – variety of shapes
textures – variety of textures
flavors –
2. Portion size
match portion sizes and plates – select plates
large enough to hold all the items without
crowding
balance the portion sizes of the items on the
plate – don‘t let the main item get lost with
excessive garnish
arrangement on the plate –
Guidelines to help plating attractive
1. Keep food off the rim of the plate.
2. Arrange the items for the convenience of the customer.
3. Keep space between items. Each item should have its own identity.
4. Maintain unity. Create a center of attention and relate everything to it
5. Make every component count.
6. Add gravy or sauce attractively.
7. Keep it simple.
3. Serve hot foods hot, on hot plates
Serve cold foods cold, on cold plates
Examples of Garnishes or Accompaniment for Plating
Bouqetiere - bouquet of vegetables
Jardinière - garden vegetables
Clamart - peas
Crecy - carrots
Doria - cucumbers (cooked in butter)
Dubarry - cauliflower
Fermiere - carrots, turnips, onions and celery cut into
uniformslices
Forestiere - mushrooms
Lyonnaise - onions
Nicoise - tomatoes concasse cooked with garlic
Serving Baked Fish
Serve baked fish with a sauce or
seasoned butter to enhance moistness and
improves palatability. Serving with lemon
also enhances the fish.
For service, the fish is removed from the
dish, the liquid is strained, degreased,
reduced and finished by adding butter,
cream or veloute sauce.
Serving Broiled Lobster
Serve immediately with melted butter
or appropriate sauce and garnish.
Serving Sautéed and Pan Fried
Remove the fish with spatula and
place on serving plate with
presentation side up.
Sprinkle fish with lemon juice and
chopped parsley.
Heat raw butter in the sauté pan
until it turns light brown. Pour over
fish immediately and serve at once.
Serving Poached or Simmered Fish in
Court bouillon
Served poached fish with
appropriate sauce, such as
hollandaise for hot fish and a
mayonnaise – based sauce for
cold fish. Mild vinaigrette go well
with both hot and cold poached
fish.
Serving Poached Fish in Fumet and Wine
Reduce the cuision over high heat to about
¼ of its volume
Add fish veloute and heavy cream and bring
to boil.
Adjust seasoning with salt, white pepper
and lemon juice
.
Strain the sauce.
Arrange the fish on plates for service, coat
with sauce and serve immediately.
Glazing
Poached fish is sometimes glazed before serving
1. Combine the finished sauce with eggyolk,
hollandaise sauce or lightly whipped cream.
2. Coat the fish with the sauce and run the plate
under a broiler until the sauce is golden brown.
