Prepare and Cook Seafood SITHCCCO11A
Lesson Outline
Lesson 1 Lesson 2
Artichoke Bottoms and Seafood Mousseline Oysters Florentine
with Cucumber Foam 1 serve Pg 128
3 serves Pg 86 Bechamel Sauce
5 serves Pg 91
Mussels Sailor Style with French Bread Mornay Sauce
Stick 5 serves Pg 124
1 serve Pg 124
Salt & Pepper Squid with Pear & Rocket
Atlantic Salmon Cutlet on Paris mash Salad
Potatoes with Asparagus and Chilli 1 serves Teacher Recipe
Coriander Butter
1 serve Pg 87 Chermoula Blue eye Cod Fillet( crispy skin)
instead of snapper
Poached fillet of Sole on Aubergine & 1 serve Pg 99 / Teacher Recipe
tomato salsa with Lime beurre Blanc
1 serve Teacher Recipe Crumbed Sole Delice and Basil Prawns in
Lemon Butter with Cocotte Potatoes
1 serve Pg 103
Lesson 3 Lesson 4
Prawn & Avocado Tian with sauce Seared Tuna Nicoise Salad
remoulade 1 serve Teacher Recipe
1 serve Teacher recipe
Honey Glazed Tempura Balmain Bugs Green Curried Fish with Chinese Style Rice
served in a crepe basket with Honey 1 serve Pg 115
sesame seeds
1 serve Teacher Recipe Scallops on Blini with Vanilla Beurre Blanc
Flake or Flat Head Fillet in Beer Batter with 1 serve Pg 144
Tartare Sauce and Pylon Potatoes ( Pomme
Frit- Coliban Potatoes) Prawn Nori Rolls
1 serve Pg 105 5 serve Teacher Recipe
Lesson 5 - Exam
Salt & Pepper Squid with Pear & Rocket
Salad
1 serves Teacher Recipe
Honey Glazed Tempura Balmain Bugs
served in a crepe basket with Honey
sesame seeds
1 serve Teacher Recipe
Atlantic Salmon Cutlet on Paris Mashed
Potatoes with Asparagus and Chilli
Coriander Butter
1 serve Pg 87
Prawn Nori Rolls
5 serve Teacher Recipe
TAFE NSW – Western Sydney Institute
Created: 11/11/2010
Version: 1.0