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Publié : 22 avril 2010

FISH "N" CHIPS... REVISITED

Suite au succès de l’opération atelier "Fish ’n’ chips" de l’an dernier, il a été convenu avec Marc Dupuy, professeur de cuisine à la Segpa, de renouveler l’expérience avec les élèves de 4ème euro de cette année.

Ce sont des centaines de millions de portions de ce plat de restauration rapide britannique qui sont mangées chaque année au Royaume-Uni seulement. Cabillaud, crevettes, et carrelet sont les espèces les plus utilisées. Cette année Marc Dupuy avait décidé d’utiliser du carrelet.

Les élèves ont appris des techniques de base pour hacher des herbes, éplucher des pommes de terre pour en faire des frites, faire la pâte, préparer une sauce tartare maison et bien sûr frire eux-mêmes leur poisson. La matinée s’est terminée par une dégustation fort appréciée par tous.

Voici donc des vidéos, des photos et de petits articles en anglais écrits par les élèves. Notons aussi que notre assistante américaine, Hillary Austin, a participé à cette activité.

Un grand merci à Marc Dupuy et ses élèves Elsa et Jordan, Thony Achenza et Patrice Queval, directeur de la Segpa pour leur participation.

3 Vidéos disponibles

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- Cliquez ici pour visionner la 3ème vidéo

Fish & Chips

Thursday March 25th , we cooked fish and chips. To begin with, the cookery teacher explained to us what we were going to do. We peeled potatoes, and cut them into chips. They are shorter and bigger than French chips. Then we prepared the batter : we put flour, beer and one egg. Next we made sauce tartare : we needed mayonnaise, chives, capers, gherkins and parsley. After that, we put salt and pepper on the fish and we dipped the fish in the batter. Then we deepfried it. Finally we ate the fish & chips. It was our first fish and chips and it was really nice and delicious !! It was fun cooking it.
Thank you Marc Dupuy.
Romane & Maurine.

After the tea workshop we prepared an original " Fish & Chips " with the teacher Marc DUPUY.
At first we peeled potatoes and we cut them into chips bigger than chips french.
After that we made the batter to dip the fish in.
At the end we made a fabulous " sauce tartare " with capers, gherkins, olives, parsley, chives and mayonnaise.
We finished by cooking the fish and we ate everything.

It was excellent !!!

Adèle MAXE & Claire PAUMIER


On Thursday 25th March we went to the SEGPA to drink tea and prepare fish and ships. We drank eight different teas. My favorite tea was a Lipton Yellow tea with milk and sugar. My second best was Gin Fizz : it looks like rabbit food. We were very excited by the theine and we laughed for nothing. Then we went to the kitchen to cook fish and chips and we ate it. It was delicious.

Romain and Damien

On 25th March, we discovered a lot of different teas with M. Chevallier . He explained to us where they come from and he showed to us different teapots from China, India, England, Poland and Japan. So we tasted : Gin Fizz, Green tea, Earl Grey, ...
Some were more appreciated than others.
Armella says she preferred the tea with milk., but Jade preferred the Earl Grey (she says that’s better)

Jade & Armella

On Thursday 25th morning, we didn’t go to our lessons because we cooked fish and chips with Marc Dupuy, the cookery teacher of the Segpa in their kitchen.
First, we peeled potatoes and we cut them into chips. We put potatoes in the water.
Then we made a batter with an egg, flour and beer. We mixed them and we incorporated beaten egg white.
After that, we made the sauce tartare, we chopped green olives, parsley, chives, gherkins, capers and mixed everything with mayonnaise.
In the end, we precooked and cooked chips and we dipped the fish in the batter and we deepfried that.And we savoured our fish and chips !
Aziliz didn’t like the fish because she doesn’t like fish and Hugo loved fish and chips ! He found that good !

Aziliz & Hugo

Thursday, 25th March, we didn’t go to class because we went in the S.E.G.P.A restaurant. Mr Chevallier showed us lots of different teas like Earl Grey, Lipton, gunpowder, Gin Fizz, ...and different teapots, they came from Japan, China, India, ...In the Lipton tea, we put milk and sugar. It was delicious !

Then, we drank them. Everybody didn’t like them.
Margaux loved Lipton but hated gunpowder.
Cassandre liked Lipton but hated Earl Grey.
After that, we left the restaurant and went to the kitchen with Chef Marc Dupuy to make fish and chips.It was delicious, everybody ate in the restaurant with the Chef, Mr Chevallier, Hillary, Mr Queval and two pupils.

Margaux & Cassandre

We cooked Fish ’n’ Chips with a chef in the Tuesday, March 25th . First, we peeled potatoes and we cut them to make chips, we put the chips in oil .
We made tartare sauce : to make it, we cut parsley, ch
To finish, we put the fish in the batter and we deep-fried the fish .

Antoine & Guy