Student Team Competition
For the 2014 competition season, the assigned classical dish is the appetizer. Effective dates for this dish are May 2013–April 2014.
1571 - Matelote, known as Pochouse
This is a variation of the Meurette and can also be prepared using any kind of fish. Moisten the fish with red wine, flame with brandy, then thicken with Beurre Manie as for Matelote a la Meuniere.
Garnish: Fried, diced, salt belly of pork; button mushrooms; glazed button onions; and small square slices of bread which have been buttered dried in the oven, then rubbed with garlic.
1565 - Basic Preparation for Matelotes
Matelote (1571) is considered a fish course (appetizer) and therefore 3 ounces of either a single fish or a mixture of fish per portion is appropriate and so recipe 1565 must be converted appropriately to reflect an appetizer course portion size.
In consideration of fiscal constraints from culinary school to culinary school and essential continuity of recipes from state to state and region to region while keeping the integrity of the recipes, the following list of fish will only be considered:
- Pike, pickerel, or walleye
- Wild or farm-raised striped bass, sea bass or black bass.
- Rainbow trout
- Lake perch or lake white fish
When the fish is just cooked, transfer them to a clean pan and strain the cooking liquid into another pan to finish it in accordance with either of the two methods applicable—Mariniere or Meuniere.
The difference between these two is that the Matelote Mariniere is moistened with white wine and has the ordinary Matelote garnish of mushrooms, glazed button onions, crayfish and heart shaped Croutons of bread fried in butter and the sauce is prepared by first reducing the cooking liquid and adding it to a fish Veloute. On the other hand, the Matelote a la Meuniere is moistened with red wine, garnished with crayfish and Croutons only and the cooking liquid is invariably thickened with Beurre Manie, using 100 g (3½ oz.) butter and 60 g (2 oz.) flour per 1 litre (1¾ pt. or 4½ U.S. cups) of cooking liquid.
In the following recipes only the appropriate cooking liquids and variations of the garnish are indicated, as the basic method and proportions have been established above.
Poultry Fabrication Will Be as Follows
Butcher one chicken 2.5 to 3.5 pound fryer into the following cuts:
- 2 skin on airline supreme
- separate leg and thigh
- 2 lolly pop legs
- 2 skin on boneless thighs
- prepare carcass for stock
- Fish Starter - Matelote Pochouse #1571
- Salad of your choice
- Entrée of choice
- Dessert of your choice
- If a team chooses to use their chicken from the skills (phase I) in their menu during phase II, further fabrication if required must be done in phase II. If a team chooses to use a different protein or additional chicken the fabrication can only be done in phase II.
- Appropriate sides are required to accompany the entrée course.
- The classical dish is to be prepared according to Escoffier. Teams should concentrate on the cooking methods, skills, garnishes and preparation described by Escoffier.