Name: Grilled Fillet of Fresh Victoria Perch
Yield: 100 servings
Cuisine: American
Ingredients: 45 lb Lake Victoria Perch Frozen (Thaw according to USPH procedure. Cut into two, give a slant cut.); 2 oz Pepper - Black Whole (Crushed for Vinaigrette); 15 ea Lemons (Peel and cut into small brunoise for Vinaigrette); 7 oz Capers (for Vinaigrette); oz Salt (for Vinaigrette); 0.5 qt Oil - Olive Pure (for Vinaigrette); 2 lb Turnips (for Slaw); 1 lb Beet Roots Fresh (for Slaw); 2 lb Peppers - Yellow (for Slaw); 2 lb Peppers - Red Med (for Slaw); 2 lb Peppers - Green Med (for Slaw); 2 ea Parsley - Italian (for Garnish); 0.25 qt Oil - Vegetable; 1 pan Brioche Bread (for Croutons); oz Salt; 100 serving Roasted Broccoli; 100 serving Yukon Gold Potato Mash; 2 lb Butter Solids - New (Clarified, for brushing); 100 ea Cured Tomato Wedges; oz Pepper - Black Whole

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Grilled Fillet of Fresh Victoria Perch — Formulation & Method | CuliNect