Today I wish to share one more main course dish with salmon. In French cuisine every fish dish must be served with any fish sauce. The Red Wine Butter Sauce perfectly matches to the Salmon with Almond Crust.
This recipe works well with other firm-fleshed fish.
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Welcome back to My French Cooking Blog! I ‘m saying that not only for you but for myself as well. I have not posted for a while here. I have taken that time studying of cooking dishes from the French Culinary. I’m ready to share a few of the best dishes from my past experience at the further posts.
Today I ‘m sharing a new dish for me but very famous for the french cuisine - a dish with salmon. I took escalope of salmon for fillets and red snapper for sauce. I think you may make your own fish combination based on this recipe as well.
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Original french name: Paupiettes de boeuf
Place of origin: Poitou-Charentes and Limousin, Central France
French cuisine pays a great attention to the high quality beef production. One of the most popular french beef breeds for many years is Limousin breed. The Limousin breed has even spread over 60 countries making it the most frequently exported meat breed. It is available in different forms and can be creatively used in French culinary.
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Original France name: Merlans Bercy
Place of origin: Paris & Ile-De-France
Whiting fish is a fish with a white, delicate and tender flesh that can be prepared different ways. It is also known is merlan.
The fish should be cooked very fresh. Whiting fish mostly caught in the Atlantic. It prefers cold water and it is the best in the winter months. Unfortunately, recent times Whiting has become rare in the Mediterranean.
Mostly dishes with whiting fish are quite simple to cook. Bercy whiting recipe is a good example of everyday Parisian dinner. [Continue reading …]
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Original french name: Mouclade
Place of origin: Poitou-Carentes and Limousin, Central France
In Charente the most popular way of eating mussels bred along the coast is in the form of Mouclade. It is a type of appetizer where mussels baked in a creamy sauce made from the mussel cooking liquid, egg yolk and crème fraîche.
I love making this mussels dish especially on Fridays because it is easy to cook and as a good appetizer it goes well with a glass of light white wine or a beer.
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Original french name: Bras de Vénus, crème legere au fenouil confit
Place of origin: Roussillion, Southern France
A candied fennel sponge cake is a very light and delicious french dessert. It originates from Southern province of France, Roussillon. Generally,  in this fruit-growing area of France there is abundance of dessert recipes. Today’s one however is a bit unusual because the main ingredient in the cake is fennel which is a vegetable generally used for cooking salads or soups. People of Roussillon provence found an interesting way to make incredible desserts based on vegetables.
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Typical Parisian breakfast is a piece of baguette or small roll, croissant, brioche or fruit bun, jam or butter. Sweet pastries are called viennoiseries, as it was wrongly assumed that they came from Vienna. They are Parisian inventions for which puff or choux (cream or custard puff) pastry and great quantity of butter are used. They are bought fresh every day and hardly anyone thinks of baking them themselves.
However, the most popular is the croissant. Although the croissant has a french name it originates from Hungary. The name means ”crescent moon” and has its own history.
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