LCB Notes

Bercy: things are named thus generally when they have

1. shallots
2. white wine

Note: flour sprinkled on the handle (or lid) of a pan means that it is hot. This is a kitchen convention/norm.

Hold plated fish, covered with foil, on top of stove or oven door.

When cooking fish:

• braising: like today; good side on top (usually the filleted side [not the skin side])
• frying: good side down 1st (1st side fried looks better)

Chop shallots last - they oxidize, discolor - going brown/black. So chop just before using (or you can chop/rinse/squeeze out/store them for use later.

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• Filet the fish (stash in the fridge)
  
• make fumet (stock) from the residue (will be used to cook the fillets and to make the sauce)
• sweat the vegs
• add the bones; sweat
• add wine & reduce; once it starts to boil a bit
• add bouquet garnis
  
• add cold water, pepper & salt
• check the recipe for anything you missed
  
• simmer about 20/25/30 minutes (meanwhile do the stuff that follows)
• skim skim skim
  
• Once the bones are cooked there's no point to continue
• too long gets bitter
• strain it; press out the juices (not Keller style)
• cool as quickly as possible
  
  reduced Fumet de Poisson creates Glace de Poisson (fish glaze)
  
  
• Butter the bottom of a sauté pan
• prepare a paper to cover slightly more than the pan area; little hole in the center to let steam escape - butter the paper
  
• sprinkle in finely chopped shallots (fine 'cause they'll be eaten); salt & pepper
  
• fold the filets, if they're large, top to bottom in half; pretty side up (not skin side out)
• place in the pan
• pour in dry white wine - or cava is good (red wine is also possible - but that's not Bercy)
• add fumet/stock to almost cover the filets
• Bring to a boil on top of the stove; to heat everything before putting in the oven
• Put in the oven for 6-8-10 minutes (avoid overcooking as the fillets will become fragile and won't plate well)
  
• Reduce fumet in another pan -reducee really well; to cook spoon and oil consistency (olive); syrupy. Reduce more than I did
  
• Mount with butter the old fashioned way
• dump in a good sized chunk (large amount)
  
• shake pan back and forth to emulsify the butter into the sauce
• add parsley at last minute (or it won't stay green)
• add the juices from the plate to the sauce (stir in)

Plate: Fillets on plate; sauce around fish; sauce over fish