Salmon with an Almond Crust

Salmon almon crust

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.

Ingredients & Method of Salmon with an Almond Crust:
Salmon fillets
Red Wine Butter Sauce for Fish
Ground almonds
Fresh bread crumbs
Chopped parsley
Eggs
Butter
Salt
White pepper

Mix together the almonds, bread cramps, chopped parsley. Add the egg and mix gently. Then add the soft butter and mix until incorporated.
Season to taste with salt and white pepper.

Cut the salmon fillets into 150-200 g portions. Pan-fry the salmon in butter, starting with the flesh side down. Brown lightly. Turn over and continue cooking skin side down. DO NOT cook the fish completely as it will continue coking with the almond crust. It should still be somewhat rare inside.

Spread a layer of the almond crust mixture over the salmon. Cook the salmon on a low heat in a butter until brown the crust salmon and the salmon is cooked.

Place the salmon. Ladle the sauce around it, not over it.

Ingredients & Method of Red Wine Butter Sauce for Fish:

200ml Red Wine
20g Shallots, chopped fine
40ml Fish Stock
50g Cold butter
Salt
White pepper

Combine the red wine and shallots in a saucepan. Reduce until almost completely evaporated. Then add the fish stock and reduce by two-thirds.

Cut the butter into small pieces. Add the butter to the hot reduction. When the butter is nearly all incorporated, remove from the heat and continue to whip until smooth.

Season to taste. The shallots may be left in the sauce or strained out.

Escalope of Salmon with Snapper Sauce

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.

So the ingredients and the method of cooking are very simple but the result is just amazing.

Ingredients:

Salmon fillets, boneless and skinless
Oil or butter
Red Snapper
Butter
Heavy cream
Fish stock
Salt, pepper

Method:

Cut the snapper into cubes. Over a low heat cook the snapper with butter until very soft, about 3-5 minutes. Add the cream and simmer for a minute. Set aside.

Reduce the fish stock by four. Add the snapper with cream mixture. Place in a blender and mix until smooth. Strain into a saucepan and reheat. Season to taste and keep warm.

Slice the salmon fillets into thin escalopes. Heat a little oil in a saute pan. Saute the salmon sloces about 1-2 minutes on each side. Remove and drain briefly on a paper towels to absorb excess oil.

To serve, cover the bottom of a plate with sauce and then place salmon escalopes on top.

Beef olives

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.

This Beef olive dish is the one of classic french beef recipes and can be cooked with any kind of good quality beef (not only Limousin!) with bacon and capers. For side dishes French cuisine offers a celery puree considered to be practically ideal to fit beef and other meats.

To my mind, a mashed potato accompanies well this beef dish too.

Ingredients (serves 4)

4 thin slices of beef fillet around 200g each
200g streaky bacon
1 tablespoon butter or meat fat
1 carrot, cut into small pieces
1 onion, finely chopped
300ml beef stock
1 clove garlic, crushed
1 bouquet garni
1 cup (150g) pickled capers
salt and freshly ground black pepper

Method

Remove the rind from the bacon and cut it into 4 pieces to match the width of the beef.

Place the bacon and bacon rind in a pan of cold water and bring it to the boil. Simmer for 1 minutes then pour off the water and drain.

Season the beef slices with pepper and roll each one around a piece of bacon. Tie with fine string and season lightly with salt and pepper.

Heat the butter or fat in casserole, add the beef and brown all over. Add sliced carrot and chopped onion to the meat. Cook over a low heat until soft around 5 minutes. Pour over the beef stock. Add the garlic and bouquet garni. Season lightly with salt and pepper and cover the casserole and simmer for 1 hour. Make sure there is sufficient cooking liquid remaining about 2cm. Add more stock if necessary.

Finely chop the bacon rind and add to the meat with the capers. Simmer for a further 15 minutes. Serve immediately.

Bercy whiting

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.

Ingredients (serves 2)

Preparation time – 10 min
Cooking time – 15min

2 whiting fish, each weighting about 350 g (or 4 small fishes of 175 g each)
5 tablespoon of fresh parsley, chopped
75g shallots, chopped
125 g (1/2 cup) butter
salt and freshly ground pepper
150 ml (2/3 cup) dry white wine
125 g fresh mushrooms (small sized mushrooms)
1 bay leaf

Method

Rinse and clean the whiting.

Preheat the oven to 180C (350 F).

Finely dice the parsley and the peeled shallots. Mix 2/3 volume of the parsley and shallots with half of butter, add salt and pepper and make a puree. Then stuff the fish with the mixture.

Butter the oven-safe dish, place the whiting on the top, add salt, pepper and a little bit butter.

Saute the mushrooms in the remaining butter for 2-3 minutes, then add them to the whiting with the wine and bay-leaf.

Bake the fish in preheated oven to 180C (350 F) for 15 minutes  basting all the time. Serve immediately.

Chicken with prunes, honey and almonds

Original french name: Tajine de poulet aux pruneaux
Place of origin: Toulousain, Quercy, Aveyron & Auvergne

French culinary is famous for broad range of chicken dishes. Some of them can be served daily for a usual dinner. However, there are a number of chicken meals that are made for really special occasions. The way chicken dishes are cooked in France looks very sophisticated but actually it is not.

I would like to make this Tajine de poulet recipe tonight for a family dinner. French Tajine is a dish that includes braising chicken with prunes, honey and almonds. For this dish you need to prepare three separate dishes: braising chicken, prune sauce and almonds.

While chicken is being cooking for 60 minutes in a casserole, you can make sauce and salmons as well. As a result when chicken is ready, you can serve the final dish pouring the prune sauce over and sprinkling the chicken with almonds and sesame seeds.

Tajine is a beautifully presented dish with a very delicious honey and almonds taste. Enjoy it!

Ingredients for chicken (serves 4-6)

Preparing time – 5 min
Coking time – 1h 15min

1 free range chicken around 1,2 kg in weight
2 tablespoon olive oil
500 g tomatoes, skinned and seeded
2 onions, finely chopped
2 lemons
75 g honey
2 tablespoon coriander, finely chopped
1 teaspoon sugar
1 teaspoon cinnamon
pinch of saffron threads
salt and freshly milled black pepper

Ingredients for sauce with glazed prunes and almonds

200g prunes, stoned
3-4 tablespoon custard sugar
50-75g almonds
1 tablespoon groundnut oil
1 tablespoon sesame seed

Method

Wash and dry chicken. Divide the chicken into eight pieces. In a braising saucepan heat lightly olive oil. Brown the chicken pieces on all sides. Quarter the skinned and seeded tomatoes, finely chopped them. Then add to the chicken chopped onions, chopped tomatoes, sugar, cinnamon, saffron, salt and pepper. Squeeze the lemons and pour the juice over the chicken pieces. Add the lemon rind and honey. Cover the casserole and leave to simmer gently over a low heat for about 1 hour. Afterwards mix in the chopped coriander, taste and leave to cook for a further 10minutes.

While the chicken pieces are cooking it is time making a prune sauce and almonds. Put the prunes and sugar in a pan of cold water and boil them until the sugar has almost caramelized for about 15 minutes.

Soak the almonds in boiling water for 15-30 sec. Then refresh them in the ice cold water and carefully remove the skin. Toast the skinned almonds in the groundnut oil in a skillet until golden brown stirring continuously.

Place the chicken pieces on the plate and arrange the prunes around them. Then sprinkle with almonds and sesame seeds. Serve immediately.

Ratatouille

Place of origin: Provence & Cote D’azur

Ratatouille is the french name of a famous Provencal stewed vegetables dish.

This classic side dish is perhaps one of the most successful combinations where four the most typical Mediterranean vegetables are mixed. Authentic France ratatouille should contain tomatoes, bell peppers, eggplants and zucchini, along with garlic, a bouquet garni and sufficient amount of olive oil.

Although ratatouille is a classic recipe, variations are possible. Basil leaves can be added along or instead the bouquet garni. Purists, for example, insist on frying each type of vegetable separately in olive oil until they are coked to just the right degree. The tomatoes, garlic and bouquet garni for the sauce are also simmered separately. Some even layer different types of vegetables individually, each perfectly cooked, in a serving dish of Provencal pottery serving the tomato sauce separately.

The second method combines the vegetables in one pan pouring over the tomato sauce and leaving it to be cooked slowly for the long period. This method is less complicated and more popular and taken as a classic one. Cooking the vegetables together gives the perfect great combination of flavours.

Ratatouille is a good old classic recipe that has been in menus for years. Whether the vegetables are cooked together in one pan or separately, ratatouille can be served warm or hot with fish or meat, or as a main dish as well. On a hot day it should be served chilled. This makes a refreshing first course.

Ingredients (serves 4)

Preparation time – 10 min
Cooking time – 50 min

4 small zucchini, sliced
3 small eggplants, skinned and diced
2 red 2 green bell peppers, cut into pieces
4 ripe large tomatoes, peeled and divide into quarters
2 onions, finely chopped
3 cloves of garlic, finely chopped
6 tablespoon olive oil
salt and pepper, freshly milled
1 bouquet of garni: parsley, rosemary, marjoram, thyme, tarragon

Method

Prepare all vegetables. Slice the zucchini of 1 cm thick. Skin and dice the eggplants. Halve the bell peppers, remove the seeds and cut into pieces. Peel the tomatoes and divide them into quarters. Chop onions and garlic finely.

Preheat the oven to 180C (350 F).

Heat the olive oil in a large ovenproof casserole. Cook onions until soft and lightly brown for about 2-3 minutes. Then add eggplants and bell peppers. Soon afterwards add the zucchini and tomatoes. Season with salt and pepper and sprinkle on the chopped garlic.

Mix all the ingredients thoroughly but carefully. Place the bouquet garni on top and cover casserole. Place the covered pan in preheated oven to 180C (350 F) and cook 50 minutes. Alternatively, allow to cook gently on the stove top over a low heat for 45-50 minutes.

Take the bouquet garni off and serve warm or hot.