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Selected photographs from Practical Cookery Level 2 Smoked fish, shellfish and mixed seafood dishes.

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Presentation on theme: "Selected photographs from Practical Cookery Level 2 Smoked fish, shellfish and mixed seafood dishes."— Presentation transcript:

1 Selected photographs from Practical Cookery Level 2 Smoked fish, shellfish and mixed seafood dishes

2 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Poached smoked haddock

3 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Fish kebabs

4 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Fish kedgeree

5 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Fish pie

6 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Smoked mackerel mousse

7 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Soused mackerel

8 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Haddock and smoked salmon terrine

9 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Scallops with caramelised cauliflower

10 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making oyster tempura: shucking an oyster

11 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making oyster tempura: adding sparkling water to flour to make the batter

12 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Oyster tempura

13 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Ingredients for poached langoustines with aioli dip

14 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making poached langoustines: pulling out the cord before cooking

15 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making poached langoustines: poaching the shellfish in court bouillon

16 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Poached langoustines with aioli dip

17 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Crab cakes with rocket salad and lemon dressing

18 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Mussels gratin with white wine

19 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Ingredients for lobster thermidor

20 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making lobster thermidor: open lobster halves

21 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making lobster thermidor: preparing the shallot mixture

22 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making lobster thermidor: filling the lobster halves

23 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Lobster thermidor

24 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Scallop ceviche with organic leaves

25 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Kalamarakia yemista (stuffed squid)

26 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Ingredients for seafood stir-fry

27 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making seafood stir-fry: frying the ginger and vegetables

28 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making seafood stir-fry: frying all the ingredients

29 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Seafood stir-fry

30 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making seafood in puff pastry: raw puff pastry cases

31 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making seafood in puff pastry: combining the shellfish and mushrooms

32 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Making seafood in puff pastry: filling the pastry cases

33 Hodder Education © 2010 D Foskett, J Campbell and P Paskins Seafood in puff pastry

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