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Mar 13, 2010
If you want a taste of the best French cuisine in Manila, then you can definitely depend on this chef to prepare it for you. At Le Soufflé, Sincioco offers everything from classic dishes to modern interpretations; and in every dish, you are guaranteed the full flavors of French food. Here is her take on the well-loved Cordon Bleu, but instead of chicken, she uses fish.
Yield 2 Prep Time 5 minutes Cooking Time 25 minutes
2 pieces lapu-lapu fillet
salt, pepper, and paprika to taste
1 tablespoon ready-made pesto
4 slices mozzarella cheese
2 thinly slices cooked ham
4 tablespoons all-purpose flour
2 eggs, beaten
1/2 cup fine breadcrumbs
2/3 cup clarified butter
For the sauce
1 tablespoon chopped shallots
1/4 cup white wine
salt and pepper to taste
50 grams butter
1/2 tablespoon chopped parsley
1 tablespoon lemon juice
1 Preheat oven to 325F.
2 Slice fish fillets lengthwise, without cutting all the way through. Season with salt, pepper, and paprika, then spread ½ tablespoon of pesto in the middle of each fish.
3 On each piece, lay a slice of cheese, followed by cooked ham, and topped with another slice of cheese. Cover with the top part of the fish, tucking it in on the side to cover the filling.
4 Make the sauce: Caramelize shallots in a saucepan. Deglaze with white wine then season. Let cool until just warm enough to melt butter. Add the butter and mix until fully melted and sauce is uniform in texture.
5 Coat the fish with flour, dip in beaten egg then roll until fully coated with breadcrumbs.
6 Pan-fry in clarified butter then bake in preheated oven for 15 to 20 minutes. Serve warm with sauce and salad and fries on the side, if desired.
Photography by Miguel Nacianceno | Produced by Angelo Comsti and Elaine P. Lim
Jessie Sincioco’s Fish Cordon Bleu
By: Jessie SinciocoIf you want a taste of the best French cuisine in Manila, then you can definitely depend on this chef to prepare it for you. At Le Soufflé, Sincioco offers everything from classic dishes to modern interpretations; and in every dish, you are guaranteed the full flavors of French food. Here is her take on the well-loved Cordon Bleu, but instead of chicken, she uses fish.
Yield 2 Prep Time 5 minutes Cooking Time 25 minutes
2 pieces lapu-lapu fillet
salt, pepper, and paprika to taste
1 tablespoon ready-made pesto
4 slices mozzarella cheese
2 thinly slices cooked ham
4 tablespoons all-purpose flour
2 eggs, beaten
1/2 cup fine breadcrumbs
2/3 cup clarified butter
For the sauce
1 tablespoon chopped shallots
1/4 cup white wine
salt and pepper to taste
50 grams butter
1/2 tablespoon chopped parsley
1 tablespoon lemon juice
1 Preheat oven to 325F.
2 Slice fish fillets lengthwise, without cutting all the way through. Season with salt, pepper, and paprika, then spread ½ tablespoon of pesto in the middle of each fish.
3 On each piece, lay a slice of cheese, followed by cooked ham, and topped with another slice of cheese. Cover with the top part of the fish, tucking it in on the side to cover the filling.
4 Make the sauce: Caramelize shallots in a saucepan. Deglaze with white wine then season. Let cool until just warm enough to melt butter. Add the butter and mix until fully melted and sauce is uniform in texture.
5 Coat the fish with flour, dip in beaten egg then roll until fully coated with breadcrumbs.
6 Pan-fry in clarified butter then bake in preheated oven for 15 to 20 minutes. Serve warm with sauce and salad and fries on the side, if desired.
Photography by Miguel Nacianceno | Produced by Angelo Comsti and Elaine P. Lim
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