1. Professional Chef Diploma Synoptic Dish Examination Level 2 VRQ

2. Fish Course

3. Mise en place tray for the Sea bass en papilotte with fennel and dill and tomato cream sauce

4. Whole Sea bass

5. Prepared Sea bass

6. Prepared Sea bass fillets

7. Prepare the Fish Stock

8. Bring the Fish Stock to the boil and simmer for ½ hour.

9. Passed Fish Stock.

10. Sweat the Shallots.

11. Add the wine, Noilly Prat and fish stock.

12. Reduce and then add the cream and finish with chopped dill, concasse of tomato, lemon juice, season with cayenne pepper and salt.

13. Place the Sea bass fillets on a bed baking parchment, finely shredded (Julienne) of fennel. Season the fish and place fennel fronds on top.

14. Add butter and a little white wine and squeeze of lemon juice.

15. Fold and wrap and crimp in foil

16. Place on a Hot tray and allow the Bag to puff up

17. Place in a hot oven for 7-8 minutes

18. Serve on a Hot Plate

19. Serve with sauce apart for the waiter to open at the table

20. Waiter opening the Bag

21. Opened Bag

22. Plated Dish

23. Now Remember to view this slideshow again, make notes in your note-book, download and place on your personal device. Download the recipes and study them. Plan you exam by practicing all techniques and writing a time plan. Good Luck.