Step by step recipe on how to make French Fish Fumet |(Fish stock)
Join my online French cooking classes ????????: This video offers step by step instructions on how to make a French fish Fumet . it is totally suited for beginners and is part of our basic culinary technique playlist.
Fish stock is part of many seafood base sauces, soups and other french recipes. making your own will really enhance the flavors of your dishes.
For this recipe you need:
600 grams of fresh fish bones (white fish only)
50 grams of shallots
80 grams of onion
30 grams of carrot
50 grams of butter
1 fresh bouquet garni
10Cl of White wine
Water
salt and pepper
link to the video on how to make the bouquet garni:
Fish Fumet
Chef Franco Carubia demonstrates an easy classic French stock known as a fumet. Fish bones are simmered in water with lemons, vegetables and aromatics. The strained product is a lightly-colored, flavorful fish base that is great for soups and cooking. Fish fumets and fish stocks are very similar, but fumet is generally a more concentrated liquid and contains a touch of acidity from white wine or lemon.
Salmon with Lemon Butter Sauce Recipe
Pan seared salmon with lemon butter sauce – this recipe is so rich and delicious. The sauce is creamy and full of flavor. This recipe not recommended when you are on a diet.
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4 servings
Ingredients:
2-4 salmon fillets (180g per fillet)
1/3 cup (75g) butter
2 tablespoons fresh Lemon juice
Lemon zest
2/3 cup (160ml) White wine – optional /or chicken broth
1/2 cup (120ml) Heavy cream
2 tablespoons chopped parsley
Salt
Black pepper
Directions:
1. Remove the skin from salmon fillets. Season with salt and pepper.
2. Melt butter over medium-low heat. Fry the salmon on both sides until golden, about 3-4 minutes from each side.
3. Add to the pan white wine, lemon juice, lemon zest and heavy cream. Cook the salmon in the sauce for about 3 minutes and remove from the pan.
4. Season the sauce with salt and pepper. Add chopped parsley and stir. Reduce sauce by half until thick.
5. Serve the salmon and pour the sauce over the salmon.
Notes:
• In the video you can see me cooking only 2 salmon pieces, but this recipe serves 4. You can cook 4 pieces once in a large pan or in two batches, then divide the too.
• Serve the sauce immediately.
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Fume De Poison || BSHRM G 3 || Wespoint College
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All About Sauces Series _ how to make classic French style fish with Lemon Beurré Blanc sauce
This is one of my series video All About Sauces for how to make a classic French style fish with Lemon Beurré Blanc sauce (a cream based lemon sauce). This dish is delicious yet refreshing; it is a great choice to make at home for date night dinner. You can download the full recipe at my website at: cheflionel.com
Thanks for watching my video, and don't forget to subscribe my channel for more simple delicious cooking videos.
Fish Stock Recipe
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Smoked Salmon Recipe - How to Smoke Salmon
Chef Jason Hill shows you how to make smoked salmon in this episode of Chef Tips. This smoked salmon recipe is a hot smoked salmon, made by smoking salmon over low heat on the Green Mountain Grills pellet grill (
To begin, make a dry brine for smoked salmon, which consists of dark brown sugar, a bit of salt, and some fresh cracked pepper. Smoke the salmon for around 2 hours, then brush with an apricot glaze or some honey. You can serve this as an appetizer with crackers and cream cheese. Jason is using the Green Mountain Grill pellet grill for this recipe.
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Coal Smoking Method - A Cooking Technique to get Tandoori Flavour
Smoking food at home, using hot charcoal is a super easy method to achieve the tandoori effect right in your own kitchen. This method lends that smoky flavour usually obtained by cooking in a tandoor, with as little as a piece of coal. Using this technique of coal smoking, you will get the taste and aroma that the food has just come out of the barbecue grill or a tandoor, without the hassle of firing up a tandoor or barbecue at home. You can do this right on your stove top.
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Archana’s Kitchen, India’s trusted and leading recipe website now has an App on Google Play Store. The app has 1000’s of easy to cook recipes, from across cuisines, diets, meal plans, lunch boxes along with videos, healthy eating ideas, diabetic friendly recipes and much more.
Archana’s Kitchen app is now available for download in both Android and iPhone (iOS ). Below are the links to the app download .
Do review the app and spread the love by sharing our recipes. Hope you find the recipes immensely useful and helps you in your everyday cooking and weekly planning.
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How to Smoke Fish at Home
On this episode of Savvy, Patrick Connolly, chef and owner of Rider in Williamsburg, explains a simple process for making smoked fish at home without a proper smoker — and then, how to use the fish in a dish he serves at his restaurant in Brooklyn.
For more episodes of Savvy, click here:
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Quick Cured Salmon - How to Cure Salmon in 3 Minutes
Learn how to make Quick Cured Salmon! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy, How to Cure Salmon in 3 Minutes demo!
Fumetto di pesce: brodo di pesce per risotto e cous cous - ricette di cucina (fish fumet recip)
Il fumetto di pesce è un brodo di pesce (fish fumet recip) è una delle ricette di cucina di base , preparato con ritagli e scarti di pesce e crostacei, arricchito ed insaporito con vegetali, erbe aromatiche sale e pepe.
In cucina è molto utile per realizzare preparazioni a base di pesce in umido o comunque debbano cuocere con un liquido, come il caso del risotto e del cous cous, per questi è proprio indispensabile, a meno ché non si voglia utilizzare un brodo vegetale.
Si può realizzare con soli scarti di pesce lische, teste, ritagli), soli scarti di crostacei (teste, carapaci) oppure con entrambi, questo varia a seconda della preparazione in cui andremo ad utilizzarlo. È però importante non utilizzare assolutamente interiora e branchie che conferiscono un sapore amarognolo e per niente gradevole.
La preparazione del brodo di pesce è piuttosto semplice, basta soffriggere in poco burro cipolla o porro, aggiungere gli scarti dei pesci e lasciarli insaporire, poi sfumare con vino o altra sostanza alcolica ed aggiungere aromi vegetali ed acqua. Il resto del compito viene assolto dal fornello, che farà sobbollire il fumetto di pesce fino a quando sarà pronto, solitamente sono sufficienti ….
Possiamo comunque prepararlo anche nella stessa maniera in cui facciamo il brodo, ovvero poniamo tutti gli ingredienti in una pentola, copriamo con abbondante acqua e lasciamo cuocere. Così facendo otterremo un fumetto dal sapore meno deciso, che sarà più indicato per realizzare delle pietanze dal gusto più delicato, dove il fumetto non deve prevaricare o comunque coprirne il sapore.
Il fumetto di pesce è una preparazione che faccio spesso, e visti i lunghi tempi di cottura ne faccio sempre in quantità. Lo conservo poi per 3-4 giorni in frigorifero, oppure lo congelo in piccoli contenitori per averlo sempre a disposizione. Molto meglio che utilizzare preparazioni a base di glutammato che danno ai piatti sempre lo stesso sapore e come risaputo non sono così salutari.
La ricetta del fumetto di pesce con foto, ingredienti e tante curiosità su
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Salmon Carbonara
Watch how to make Salmon Carbonara!
View the recipe here:
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How Smoked Salmon Is Made
Here's how traditional London cure smoked salmon is made. H. Forman & Son has been smoking fish since 1905. Lance Forman, owner, discusses the history of smoked salmon.
For more from H. Forman & Son, visit:
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How to make Mackerel Fish Congolese Way// Ndenge ya Kosala Poisson Fume na Tono
My channel is very good to help people how to cook food different way . delicious food also we have different things in my channel , if you like my channel you're welcome
Smoked Salmon & Horseradish Canapes | Jamie Oliver
Jamie has a fantastic quick & tasty recipe to help make your Christmas celebrations even more special. Beautiful smoked salmon layered on to toasted ciabatta topped with a generous dollop of a horseradish crème fraiche and freshly squeezed lemon. So simple, so delicious and perfect to kick start your Christmas.
We filmed this while on location for Jamie’s Christmas Lock In which was first aired on Channel 4 in December 2010.
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Quick Recipes - Salmon Fume Pancake - A La Carte Los Angeles
Join us for this Quick Recipes episode where we will make Salmon Fume, with Host & Chef Pascal Roche. For more recipes visit our website at
Smoked Salmon Pizza
Step by step guide and Tutorial
Smoked Salmon Appetizers
Chef Mike shows two ways to serve Smoked Salmon Appetizers at your next party or get-together.
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Comment réaliser un fumet de poisson
Démonstration ou tuto pour réaliser un fumet de poisson , base de sauce ou élément de cuisson.
Simple Chinese Steamed Fish Recipe (蒸鱼) Using Branzino with Ginger and Scallions | RACK OF LAM
Follow this easy recipe for steamed whole fish, prepared the traditional Chinese way and ready in just 20-25 minutes!
INGREDIENTS USED/RECOMMENDED:
★ Kikkoman Lite Soy Sauce -
★ Shaoxing Wine -
★ Kadoya Sesame Oil -
EQUIPMENT/TOOLS USED IN VIDEO:
★ Cooks Standard Stainless Steel Multi-Ply Clad Wok -
★ Cutting Board -
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WRITTEN RECIPE:
➜ INGREDIENTS:
1½ lb branzino (See Note 1)
thumb of ginger julienned
2-3 scallions cut into 2 inch pieces, then sliced thinly
¼ cup olive oil
¼ cup light soy sauce (
1 tsp sesame oil (
1 tbsp Shaoxing wine (
dash of freshly ground black pepper (or white pepper)
Cilantro, optional
➜ INSTRUCTIONS:
1) Wash your fish of choice. There is no need to pat dry since excess liquid from steaming will be discarded.
2) Place the fish onto a plate. Spread the ginger on the fish and insert some into the cavity of the fish. If you do not have a plate large enough to hold your fish, you may cut the fish in half before topping it with ginger.
3) Boil some water in a wok (or steamer large enough to fit the fish)
4) Place a trivet into the wok. The boiling water should not be higher than the trivet.
5) Place the plate of fish on the trivet. Close the lid of the wok and steam the fish for 10 minutes. See Note 2.
6) After 10 minutes, discard the excess liquid on the plate.
7) Top the fish with the scallion slices.
8) Heat the oil in a small pot until it smokes, then pour the hot oil directly on the scallions.
9) Heat the soy sauce, sesame oil, Shaoxing wine and black pepper in a small pot, then pour the sauce directly on the scallions and fish. All done! Top with optional cilantro and enjoy!
➜ NOTES:
1) This recipe works with various fishes, but I would recommend branzino, striped bass or sea bass.
2) Adjust the steaming time accordingly, based on the size and weight of your fish.
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Seared scallops with crème d'échalote (French creamy shallot sauce for fish and scallops)
Join my online French cooking classes ????????: Seared scallops with crème d'échalote is a delicious and simple sauce. With a base of butter and cream blended with shallots, tarragon and wine reduction it's very similar to beurre blanc. The crème d'échalote goes well with any white fish or, as shown in today's recipe, with seared scallops. A perfect match!
********************************************
Ingredients needed for the sauce:
(This recipe will produce enough sauce for 4 or more people, depending on how much sauce you use.)
150 ml of dry white wine (like a muscadet or sauvignon blanc)
250 ml of liquid cream (heavy whipping cream or double cream)
50 grams of finely sliced shallots
1 gram of fresh tarragon (finely chopped)
125 grams of plain unsalted butter, cut in small cubes (must be fridge cold)
Half a teaspoon of crushed black pepper (mignonette)
A pinch of salt ( or add to your taste)
A pinch of cayenne pepper
Notes and tips:
- In this video, only half the quantities listed above were used
- The butter used in the sauce must be cold
- Reducing the cream with the quantity above might take up to 10 minutes
- If you use a julienne of citrus, plunge the julienne in boiling water for a few minutes before using
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Today's dish is seared scallops with crème d'échalote. This french recipe tutorial focuses on teaching you how to make this classic French sauce that can be served with fish or scallops.
The culinary technique we will learn today is a sauce that starts with a reduction a sec (reduction of an acidic liquid to an almost dry state) which is then binded by a reduction process (no thickening agent are added).
This particular sauce starts with a reduction of white wine shallots and fresh tarragon and black peppercorn (mignonette).
⭐Estoy seguro que jamas viste hacer así los espaguetis! ????????
Hoy cocinamos espaguetis al ajillo con gambas,una receta muy fácil y que la voy a hacer con un caldo de pescado casero, es increíble el sabor que tiene,os lo recomiendo
los utensilios que uso en el video los tienes aqui, en mi tienda de amazon
Receta escrita
Ingredientes
Para 3 personas
300 gr de espaguetis
12 gambones
3 ajos
1 cayena
1 ñora y sal
aceite de oliva virgen extra
2.5 litros de agua
1 cebolla
50 ml de ron para las gambas y 50 para el caldo
2 tomates
medio pimiento rojo y medio verde
3 cucharadas de tomate concentrado
2 tomates
Anímate y prepárala y si lo haces déjame un comentario que me encantará leerlo y sube la foto a instagram con el hastag #lacocinademasito y alli la veré.
suscribete al canal y no te perderás nada...
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JOBY GorillaPod Kit 1K - Trípode Flexible Compacto con Rótula para Cámaras Compactas Avanzadas y CSC/Sin Espejo, Peso hasta 1 kg, JB01503-BWW
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Micrófono de condensador para cámara DSLR, color negro Rode VideoMic Go
Trípode ligero completo (bolsa, cabezal panorámico de 3 posiciones, zapata rápida), color negro
Canon EOS 700D - Cámara réflex Digital de 18 MP (Pantalla 3, estabilizador), Color Negro - Kit con Objetivo EF-S 18-55mm f/3.5 IS STM [Importado]
Objetivo para cámara réflex (EF 50 mm, F/1.8 STM), color negro Canon 0570C005AA
MSI GP75 Leopard 9SF-1037XES, Ordenador Portátil Gaming FullHD (Intel Core i7-9750H0, 16GB RAM, 1TB SSD, Nvidia RTX 2070 8GB, sin Sistema Operativo) Teclado QWERTY Español, 17.3, Negro
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#espaguetis #recetafacil
Giant CLAM Challenge!!! | CHINESE CHEF vs VIETNAMESE CHEF
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GEODUCK
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ADDRESS: Level 5, Windsor Hotel, 19 An Duong Vuong Street, District 5, HCMC
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????????GEODUCK SASHIMI: Blanch the geoduck in a bowl of hot water. Carefully take out the skin around the neck and use a knife to remove the shell. Get rid of the internal organs. Cut it into crispy thin slices, and place on ice. Serve with wasabi and soy sauce.
????????GEODUCK WITH X.O SAUCE: Cut the geoduck’s neck into thick chunks. Flour coat it and flash fry it in high heat. Blanch the mushroom and celery and then stir fry with bell pepper. Season with X.O sauce, salt, sugar and MSG. Add the geoduck then wok fry.
????????DOUBLE-BOILED SOUP WITH SLICED GEODUCK: Make the broth with pork, chicken, Jinhua ham, dried scallops, pepper and dried mandarine peel. Steam for 8 hours. Use a colander to remove all ingredients. Place geoduck thin slices over bean sprouts, fried rice sheet/cracker, julienne ginger and scallion. Boil the broth, and pour over all ingredients in a serving bowl.
????PRICE: 3.360.000 VND/ $146 USD for each dish
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ADDRESS: 6a Thai Van Lung, Ben Nghe Ward, District 1, HCMC
SOCIAL:
????????RED POMELO AND COCONUT HEART SALAD: Mix red pomelo, shredded green mango, coconut heart, onion, chocolate mint, Thai mint, geoduck, noodles and peanut. Squeeze lemon on top, and season with homemade diluted fish sauce. Place the mixture in a coconut. Add crunchy potato slices, top the dish with watermelon foam.
????????NGOC SUONG “SPHERE” FISH SALAD SAUCE AND MARINATED GEODUCK SASHIMI: Spherify the peanut sauce. Place it on a shell and add marinated geoduck. Top it with a gold flake. Add the fume then close the lid.
????????HANOIAN PUREE CONGEE WITH GEODUCK, SLOW COOKED SOFT BONE: Add minced pork, slow cooked soft bone and geoduck slices. Pour in the pureed congee. Add truffle flakes and garnish with ground pepper.
????????GEODUCK COTTON CANDY: Marinate geoduck with a shot of coffee. Season the foie gras with salt and sear it on the grill. Add sugar in the cotton candy machine. Put a piece of foie gras and geoduck. Spin the stick around until the cotton candy fully coats the foie gras and geoduck.
????PRICE: 6.384.000 VND/ $277 USD total
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Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.
If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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ASMR MOZZARELLA CHEESE STICKS MUKBANG (No Talking) COOKING & EATING SOUNDS | Zach Choi ASMR
ASMR MOZZARELLA STICKS + MARINARA MUKBANG 먹방 (COOKING & EATING SOUNDS)
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***This is an ASMR video. To experience ASMR tingles, PLEASE WEAR HEADPHONES. If you do not enjoy EATING SOUNDS, DO NOT WATCH. ***
What is ASMR?
Autonomous Sensory Meridian Response is an experience characterized by a static-like or tingling sensation on the skin that typically begins on the scalp and moves down the back of the neck and upper spine.
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Quenelles de brochet [Recette]
►Abonnez-vous à la chaîne de Bon Appétit Bien Sûr :
► Ingrédients pour 3 personnes
250 g de chair de brochet
70 g de farine
5 oeufs
30 g de beurre
2 gousses d’ail
1 brindille de thym
1/4 de litre de crème liquide
1/4 de litre de fumé de poisson
250 g de beurre clarifié
17 cl de lait
Sel et poivre
1) Mettre le lait et 20 g de beurre dans une casserole, une pointe de sel et porter à ébullition.
Une fois l’ébullition obtenue, incorporer 60 g de farine à la spatule, bien dessécher.
Dés que la masse se décolle des parois du récipient, incorporer rapidement au fouet 1 oeuf entier battu, finir de mélanger à la spatule, retirer du feu et laisser refroidir à température ambiante pendant 1 heure minimum, voir même une demi-journée.
2) Après 1 heure minimum de repos, mettre la panade refroidie dans un mixeur, ajouter la chair de brochet et mixer.
Incorporer ensuite les 250 g de beurre clarifié petit à petit tout en mixant, assaisonner de sel et de poivre, et tout en mixant incorporer petit à petit 100 g de blancs d’oeuf et 2 oeufs entiers.
Débarrasser cette préparation, et entreposer 2 heures minimum au réfrigérateur, voir même la veille pour le lendemain c’est encore mieux.
3) Faire un velouté:
Faire fondre 10 g de beurre, incorporer 10 g de farine, et laisser cuire sans coloration 1 à 2 minutes sur feu doux.
Ajouter le fumet de poisson bien froid petit à petit, une fois bien incorporé, sur feu plus chaud, incorporer la crème liquide.
Porter à ébullition, saler légèrement, poivrer, et laisser cuire 3 à 4 minutes à petite ébullition.
4) Porter une grande quantité d’eau à ébullition.
Une fois l’ébullition obtenue, baisser à frémissement, ajouter une brindille de thym, les gousses d’ail pelées coupées en 2 et dégermées, saler au gros sel.
L’appareil à quenelle est bien froid, il a reposé 2 heures minimum au réfrigérateur.
Prélever une cuillère à soupe trempée dans de l’eau très chaude d’appareil à quenelle, faire rouler la farce dans la cuillère pour lui donner une forme de quenelle, puis mettre délicatement cette quenelle dans l’eau frémissante.
Faire 4 quenelles, puis les pocher 30 minutes, à mi-cuisson les retourner, afin que la partie flottante cuise à son tour.
5) Préchauffer le four à 200°C.
les retirer délicatement de l’eau avec une écumoire.
Les disposer sur un torchon bien propre et les laisser s’égoutter.
Puis les disposer dans un plat creux beurré et chaud, les napper du velouté bien chaud, et glisser au four 15 à 20 minutes à 200°C.
► Chaque jour de la semaine, Joël Robuchon reçoit un chef qui nous livre les recettes de son terroir, ses secrets, ses astuces et tours de main. Des recettes simples et peu onéreuses qui s'adaptent à chaque saison, nous donnant autant d'occasions de cuisiner et de tester de nouveaux produits.
Une nouvelle vidéo sur la chaîne DU LUNDI AU VENDREDI à 17h.
N'oubliez pas de vous abonner à la chaîne et... Bon appétit bien sûr !
© GOURMET TV PRODUCTIONS
Club sandwich au saumon fumé - YouCook
Il nous épate encore et toujours ce beau Marc avec son club sandwich au saumon fumé ! ????
Ingrédients :
- pain de mie, concombre, avocat, 3 cuillères à soupe de crème épaisse, ciboulette, menthe, citron jaune, feuilles de sucrine.
Assaisonnez à votre goût et réadaptez ce que l'on vous montre, n'hésitez pas à remplacer les ingrédients que vous n'aimez pas ou auxquels vous êtes allergiques. La cuisine, c'est aussi être flexible, ouvert, inventif et créatif. Alors expérimentez !
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Suis-nous sur tes réseaux préférés !
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Sur YouCook, on ne vous donnera que très rarement les dosages des recettes, vous trouverez seulement les ingrédients dans la description. Car à l'inverse de la pâtisserie, qui nécessite des mesures précises, la cuisine se fait avant tout à l'aide de vos 5 sens :
- Cajolez les ingrédients.
- Écoutez la mélodie de la cuisson.
- Admirez la coloration des aliments.
- Goûtez régulièrement pour rectifier l'assaisonnement.
- Sentez le parfum suave de votre recette prête à être dressée.
Merci à nos partenaires qui nous accompagnent sur ce projet !
- SMEG –
- Cdiscount -
Et bon appétit !
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Pour votre santé, cuisinez et mangez des produits sains et variés... Et bougez-vous les fesses ! ????????????????????
Sauce Americaine: The Mother Of All Seafood Sauces ( made with crabs)
Join my online French cooking classes ????????: Sauce Americaine (Translated American sauce) is part of the great French seafood sauces dating back from the 1860's.
This sauce is made with fresh crustaceous ( lobster or crabs) that are then pan fried in olive oil, flambee with cognac, deglaze with white wine and cooke in a bath of freshly made fish stock with an addition of tomatoes garlic, shallot and carrots.
That amazing French seafood sauce can be served with any fish or seafood you like. if you want you can also use on its own and serve as a lobster or crab bisque alongside a few pan fried garlicky fresh croutons.
Cookware and ingredients for that recipe:
French style casserole pan:
Pestle and mortar:
Ingredients:
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1 kg of crustaceous : ( small crab, lobster or scampi ) can be only shells and legs when using lobster.
100 grams carrots
100 grams onions
40 grams shallots
400 grams chopped tomatoes ( can tomatoes are fine)
2 garlic cloves ( bruised)
bouquet garni :( thym, parsley stokes, bayleaf, green part of of leek leaf)
3 tablespoons of olive oil
parsley: a handfull (chopped)
or
tarragon a handful (chopped)
To deglaze:
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50 ml cognac (Flambee)
200 ml dry white wine ( sauvignon blanc is fine)
Fish stock :
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1 kg of fishbones
50 grams shallot (finely sliced)
120 grams of onions (finely sliced)
70 grams carrot roughly diced (mirepoix)
1 small bouquet garni ( 2 twigs of thyme plus 1 bayleaf)
1.5 litre water
100 ml white wine
1 tablespoon of plain butter
(No need for salt and pepper)
Thickening agent:
beurre manie: 20 grams of butter and 20 grams of plain flour mixed together by hand in a small bowl.
or
starch 1 tablespoon diluted in a little water
Cooking times:
- Fish stock: 40 minutes
- American Sauce: 30 minutes uncovered. ( 15 minutes in the first part then another 15 minutes after the shells have been crushed and re added to the pan)
reduction: another 10 minutes at then when the sauce has been filtered and the thickening agent added. make sure you add the thickening agent bit by bit until you get the desired thickness ( the sauce must be just thick enough to coat the back of a wooden spoon)
Wine pairing: dry white wines such a Chablis grand cru or a good champagne.
Note for that recipe: the authentic way to do that sauce is to make it with 1 or 2 whole lobsters that you would chop large chunks ( keep the head shells to decorate). To do so, cook the lobsters chunks for the first 15 minutes as shown in the video and when the lobster is cooked, remove the flesh for the shells ( reserving them for later for serving) then, once the meat is reserved, crush the lobster shells and legs and add them back in the sauce. leave the sauce to cook for another 15 minutes. when the sauce is cooked and thickened, serve the pieces of lobster flesh on a plate, cover with plenty of sauce and decorate the plate with the lobster heads towering up with a bit of parsley (and eventually a set of small fish detailed in puff pastry and cooked in the oven). beside of each lobster shell
Check my cookware page:
support my work on Patreon:
The one and only cast iron dutch oven I use:
My favorite frying pan:
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Online food converter:
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Website for text, print friendly recipe
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Réaliser un fumet de poisson
SEAFOOD BOIL (BLOVES SEAFOOD SAUCE) 먹방 MUKBANG
Watch me make / eat Bloves Seafood Sauce!
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Cold Smoked Salmon - Nova Lox - recipe
Cold Smoked Salmon - Nova Lox - recipe - Once you have had Nova lox that you made at home ... you will never want anything else. Get you cold smoke generator on amazon - and make your own.
Buy your CSG on amazon --
Get your amazen pellet smoker here -
Get your smoke daddy big kahuna here -
Recipe :
Ingredients
- Salmon 500 gr.
- Zest of 1 lemon
- 1 bush dill fine chopped
- 1/4 cup salt
- 1/4 cup sugar
How to make bacon:
- sprinkle the ingredients on to the salmon
- Place the salmon in a plastic bag in the fridge for 14 hours
- Rinse the salmon
- Dry the salmon with a paper towel
- Cold smoke the almon with a smoke generator for 16 hours (max temp 27C or 80F)
- Place the salmon in a vacuum bag in the fridge for 24 hours
- Slice thin and enjoy
Music courtesy of Audio network
Royalty free music
Title: The Funk Connection
Artist:Barrie Gledden