DAILY REPORT ENGLISH VERSION PART 9

DAILY REPORT ENGLISH VERSION

DATE: 02/25/2019



Bismillahir rahmanir Rahim

Assalamualaikum warahmatullahi wabarokatuh

How are you guys, may we all be protected by Allah. Don't forget to be grateful today, because being grateful will make us better understand life. I will tell you about my activities today in the kitchen.

At 07.00 we are one line to do attendance and checking for grooming, followed by giving direction from seniors. after that we also studied the receipe provided so we were not too confused when doing later. after reading the receipe, Mr. Eical also divided the group.

After the group division, I was placed in group 2 with a menu of shrimp bisque. then after the group division we also discuss to divide the section again. Some people will take care of the shrimp, carrot, onion, celery, and other condiment parts. Some of them take care of the fish stock, veloute sauce.

Every team did their job very well, and it was my job to make fish stock and fish velor, I was helped by some of my friends, yaiu Ikki, Ayu, Adit, Clasrissa. first we make fish stock, but before making fish stock the fish must be prepared first.

The first step is to clean the fish, prepare water, prepare mirepoix and bouquet garnie. after all the ingredients are prepared saute fish with olive oil so that the fish does not twist in the saute pan and also give vinegar to remove the fishy taste. in addition to removing fishy fish, vinegar also functions so that the fish is not easily destroyed when saute.

Then rinse the fish if it has been saute with running water. prepare water distock pot to boil the bones and aromatic vegetable, put all the ingredients starting from mirepoix, bouquet garnie and bone into the stock pot. Boil until the water in the stock pot boils, after boiling, the flame is small and the simmer is approximately 1 hour.

While waiting for the fish stock to be finished, we continue by preparing to make veloute fish. the first thing we will make is the thickening material, the thickening material that I made is beurmanie why beurmanie because the manufacturing process is quite simple and does not require too much time.

Also prepare cooking cream for the fish velor later. after the fish stock is finished the fish stock strainer, which will be used only water from the stock while the bones and other ingredients are no longer needed in making veloute fish. Prepare a sauce pan to make fish veloute, after the fish stock in the strainer enter the fish stock into the sauce pan.

Boiled fish stock then enter the thickening agent, stir, but do not get to the base of the pan so that the clumping sauce is not stirred. Usually the clumping part will burn. to avoid this, simply use a medium heat and always stir it so there is no clumping at the bottom of the pan.

Pay attention to the fish veloute if it has thickened or has been nappe then turn off the heat and enter the cooking cream. Stir again until evenly mixed, remember !! Never enter cooking cream during the cooking process or pan is on fire, because it can cause the cooking cream to break. If you want to add cooking cream then turn off the flame first or enter it during finishing.

Okay, the process of making fish veloute has finished, then the cooling down process. In order for the fish veloute not to break, give olive oil on the surface of the veloute fish. Remember not to stir enough by pouring olive oil on the surface just so. If you want to use it simply by stirring the fish veloute and heating it briefly.

while the floor are getting dry, we went back to our rest place. When the floor is dry we can back again to check everybody is at work / check the attendance list. Later on we wait the advice from Mr. Ical which is followed by preparing the class for the daily pray session. To finish our day we go back home.

RECEIPE :

1. FISH STOCK 

Ingredient :

2kg Bones from lean fish

White mirepoix:

250 g Onion, chopped fine

125 g Celery, chopped fine

125 g Parsnip, chopped fine

200 g carrot, chopped fine

Sachet:

2 Bay leaf

4 tsp 1 mL Peppercorns

8 Parsley stems

1 Whole cloves

5L Water, cold

1. Saute fish bone with olive oil and vinnegar. further more rinse the fish bone.

2. Place all ingredients in a stockpot. Bring to a simmer.

3. Simmer 45 minutes, skimming as necessary to remove scum.

4. Strain through a china cap lined with several layers of cheesecloth.

5. Cool stock, vented, in a cold-water bath, and refrigerate.

2. FISH VELOUTE 

Ingredient :

2 L fish stock

150 g white roux/beurmanie

500 ml cooking cream

salt & paper

100 ml olive oil

1. pour stock into stock pot, simmer

2. put the thickening agent into fish stock, stir. always check don't till pan surface charred

3. if the fish stock has thick or nappe turn of the stove, then pour cooking cream to fish stock and stir again untill mixed perfectly

4. pour olive oil suface of the fish veloute