Authentic French Dishes

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Boeuf Bourguignon - Beef Burgundy

This traditional French classic originated in the Burgundy region (in Eastern France), the same region that gave us some other classics, like the Coq Au Vin and the escargot, and also known for its excellent wines.
The original Boeuf Bourguignon recipe probably dates as far back as the Middle Ages (400 – 1400 A.D.) and it is believed to have been created by peasants, as a way to slow cook tougher, cheap, unwanted cuts of meat using ingredients they had on hand.
Over time, this rich stew evolved from a peasant dish to a staple in haute cuisine and was made famous around the world, thanks to French chef and restaurateur Auguste Escoffier who first mentioned Boeuf Bourguignon in a cookbook in 1903.

Ingredients:

2.5 to 3 lbs (1.1-1.4 kg) stewing beef, cubed
2 tsp salt
2 tsp fresh ground black pepper
4 tbsp (57g) unsalted butter, divided
8 ounces cured pork or 5-6 slices bacon, cut in fine strips
4 sprigs thyme
3 bay leaves
3 garlic cloves, peeled and finely chopped
10 pearl onions, peeled
4-5 medium carrots, peeled and roughly chopped
2 cups (500ml) red wine
2 tbsp (30ml) brandy
2 cups (500ml) beef broth
2 tbsp (50g) tomato paste
¼ cup (32g) flour
Optional: 6-7 sprigs parsley, for garnish

For the mushrooms:

2 tbsp (28.5g) unsalted butter
1lb (0.45kg) cremini mushrooms, quartered
¼ tsp salt
½ tsp freshly ground black pepper

Method:

About 2 hours before cooking, pat the beef cubes dry with paper towels and season them well with salt and black pepper. Let rest to near room temperature.
On the stove top over medium-high heat, melt 2 tablespoons of butter in a Dutch-oven. Add the bacon strips and cook for about 6-7 minutes, stirring occasionally, until fully cooked and lightly crisp. Set aside, leaving the fat drippings in the Dutch-Oven.
Pre-heat your oven to 325°F ( 163°C) with a rack in the middle.
Working in batches, add the beef cubes to the Dutch-oven and brown them, about 3 minutes on each side. Be careful not to overcrowd or overlap any meat cubes or they won’t brown properly. It should take about 3 to 4 batches to brown 2 ½ lbs of beef. Transfer the browned beef to a separate bowl or plate.
Melt 2 tablespoons of butter in the Dutch-oven and add the garlic, carrots, pearl onions, thyme and bay leaves. Cook for 6-7 minutes, until the onions are glistening.
Add the beef and bacon back in the Dutch-oven. Add the tomato paste and sprinkle with the flour. Stir all the ingredients until no dry flour is visible. Pour in the red wine, brandy and beef stock so the meat is barely covered. Bring to a simmer, cover with a lid and cook for 1 hour 30 minutes in the oven.
While the stew cooks in the oven - Melt 2 tablespoons of butter in a large frying pan over medium heat. Add the mushrooms, season to taste with salt and black pepper, and cook for about 10 minutes, until the mushrooms are cooked and lightly browned.
Take the Beef Bourguignon out of the oven and stir in the mushrooms. Return the pot to the oven for 30 more minutes. Take the Beef Bourguignon out of the oven, adjust seasoning if needed (salt, pepper). Let the Beef Bourguignon sit for 15 minutes before serving.

Reference:
https://www.pardonyourfrench.com/classic-french-beef-bourguignon/

Coq Au Vin

A simplified version of the classic red wine chicken stew from Burgundy. Imagine: Coq au Vin could be your new weeknight go-to meal.
Coq au vin is usually served over wide egg noodles, but with a few hunks of baguette and good butter. Roasted potatoes also make a good side dish.

Serves: 6 to 8

Ingredients:

6 to 8 large bone-in chicken thighs (about 3 pounds total)
Kosher salt
Freshly ground black pepper
3/4 cup dried wild mushrooms (about 1 ounce)
1/2 cup (1/2-inch) cubed pancetta or bacon (about 4 ounces)
1 large red or yellow onion, chopped into 1/2-inch pieces
2 medium carrots, cut into bite-sized pieces
5 large cloves garlic, peeled and gently smashed
2 tablespoons tomato paste
3 cups dry, fruity red wine, such as Zinfandel or Burgundy
1 cup low-sodium chicken broth
2 bay leaves
4 fresh thyme sprigs
6 to 8 fresh parsley sprigs, for garnish

Method:

Place the dried mushrooms in a small bowl and pour enough boiling water over to just cover; set aside.
Place the pancetta or bacon in a 4- to 6-quart (large enough to accommodate the chicken) deep skillet or Dutch oven with a lid over medium heat, and cook until browned, 5 to 7 minutes. Add the onions and cook another minute, until onions begin to soften. Meanwhile, pat the chicken dry with paper towels and season with salt and pepper. Push the pancetta and onions to one side of the pan. Turn the heat up to medium-high, add the chicken skin-side down in a single layer (in batches, if necessary), and cook until the fat is rendered and the skin is crisp and golden-brown, 6 to 8 minutes. Flip the chicken skin-side up and drain off any excess fat.
Add the carrots, garlic, tomato paste, wine, chicken broth, bay leaves, and thyme. Lower the heat so that the liquid just barely simmers. Cover and cook until chicken is cooked through and an instant-read thermometer reads 165°F, about 20 minutes.
Transfer the chicken pieces to a serving platter. Skim any excess fat off the top of the liquid. Remove the mushrooms from their soaking liquid and add them to the pot. Pour the mushroom liquid through a fine sieve or cheesecloth (to remove any grit) and into the pot. Turn the heat up to high and boil the mixture until the sauce is reduced by a third to a half, depending on how much time you have. Remove the bay leaves and thyme.
A few minutes before serving, put the chicken pieces back into the sauce to reheat. Serve each chicken thigh topped with a ladle of sauce and garnished with chopped parsley leaves or a whole parsley sprig.

Nutritional Info:
Per serving, based on 8 servings. (% daily value)

Calories 456
Fat 27.6 g (42.5%)
Saturated 7.9 g (39.4%)
Carbs 9.4 g (3.1%)
Fiber 1.5 g (6.2%)
Sugars 2.1 g
Protein 24.9 g (49.8%)
Sodium 252.4 mg (10.5%)

Reference:
https://www.thekitchn.com/recipe-weeknight-coq-au-vin-recipes-from-the-kitchn-131456

Potatoes au Gratin (Dauphinoise)

Prep: 15 mins
Cook: 1 hr 30 mins
Total: 1 hr 45 mins
Side Dish
French
Servings: 10

Ingredients:

375 ml cream , full fat
2 garlic cloves , minced
30g / 2 tbsp unsalted butter , melted
1.25 kg / 2.5 lb starchy potatoes , Russet, Sebago, Maris Piper
1 tsp salt
1/4 tsp pepper
2 tsp thyme leaves , fresh (optional – but highly recommended)

Method:

Cream Mixture: Place butter, cream and garlic in a jug. Mix until combined.
Preheat oven to 180°C/350°F (both fan and standard ovens).
Slice potatoes: Peel the potatoes and slice them 1/8"/3 mm thick. Or use a slicer!
Layer 1: Spread 1/3 of the potatoes in a baking dish (Note 3), then pour over 1/3 of the Cream Mixture, scatter with 1/3 of the salt, pepper and thyme.
Layers 2 & 3: Repeat for the 2nd and third layer.
Cover & bake: Cover with lid or foil, and bake for 1 hr 15 min or until the potatoes in the middle are soft (use knife to test).
Remove foil. Bake for a further 10 to 15 minutes until golden and bubbly. Stand 5 minutes before serving.

Notes:
Cream
Any full fat cream works great here. Heavy / thickened or even a full fat pouring cream are all great.
For a lighter version, use light fat, or half and half (or use 1/2 cream, half milk). But it won’t have the same rich mouthfeel. Don’t try this with just milk.
Potatoes
Australia: Use Sebago (“dirt” potatoes, sold everywhere), US: Russet, UK: King Edward or Maris Piper
OR any other starchy potatoes. Dutch creams, King Edwards or red delight. Great all rounders like golden delight, coliban and red rascal are also great.
Baking Dish Size
Use a 1.5L / 1.5 Qt / 6 cup, 18 x 26 cm x 5 cm / 7 x 11 x 2″ oval shape, or thereabouts but it’s full to the brim so a slightly larger one would be more ideal. A 26 cm / 11″ skillet also works great. A 20cm/8″ square pan is too small. Larger dish is fine – just means the potatoes au gratin isn’t as deep
Make ahead
Near perfect for make ahead! The best way (in my experience) is hold back about 1/2 cup of the cream mixture. Bake covered in foil, then cool with foil on. Pour over reserved cream, cover with cling wrap. Refrigerate. Remove from fridge 1 hour before, reheat covered in foil in a 180C/350F oven for 20 – 30 min or until hot, then remove foil and bake until cheese is golden. To speed things up you can microwave it then pop it in the oven (this is dense so takes quite a while to reheat in the oven, depends on depth of baking dish you use).

Nutrition Information:

10 Serving: 110g
Calories: 167cal (8%)
Carbohydrates: 14.2g (5%)
Protein: 5.7g (11%)
Fat: 10g (15%)
Saturated Fat: 6g (38%)
Cholesterol: 31mg (10%)
Sodium: 281mg (12%)
Potassium: 364mg (10%)
Fiber: 2.1g (9%)
Sugar: 1.6g (2%)
Vitamin A: 300IU (6%)
Vitamin C: 23.1mg (28%)
Calcium: 160mg (16%)
Iron: 0.7mg (4%)

Keywords: Dauphinoise Potatoes, Potato Bake, potato casserole, Potatoes au Gratin

Reference:
https://www.recipetineats.com/potatoes-au-gratin/

Lamb Chops With A Cognac Dijon Cream Sauce

Roasted Lamb Chops with a Cognac Dijon Cream Sauce are the perfect dinner for a chilly night. Make it for a simple meal or a fancy holiday!
Prep Time 5 minutes
Cook Time 42 minutes
Total Time 47 minutes
Servings 4

Ingredients:
For The Meat

2 Frenched Racks of Lamb
Olive Oil
Kosher Salt
Freshly Ground Black Pepper

For the Sauce

1/4 Cup Shallots
1/2 Cup Plus 1 1/2 Tablespoons Cognac
3 Cups Heavy Cream
4 Tablespoons Dijon Mustard
1 Teaspoon Finely Chopped Rosemary
1/4 Cup Grated Parmigiano Reggiano
Kosher Salt and Freshly Ground Black Pepper To Taste

Method:

Preheat oven to 350ºF and set the oven rack to the middle position. Also, on the stovetop, preheat a large cast iron skillet over medium high heat.
Drizzle olive oil over the meat and rub to coat evenly. Generously cover with kosher salt and freshly ground black pepper.
Using tongs, sear the meat on all sides until you have a nice brown crust. (2-3 minutes on each side). When browned, stand racks of lamb up and lean them against each other while interlocking the bones.
Place the skillet in the oven and roast for 15 minutes. Next tent the lamb with aluminum foil, covering just the bones. Cook for another 10-25 minutes, until the internal temperature of the meat reaches 135ºF.
Remove the meat from the skillet to a plate and cover with foil. Put the skillet on the stove over medium heat and add the chopped shallots to the pan. Sauté until beginning to brown (about 5 minutes).
Add 1/2 cup of cognac to the pan and scrape up the brown bits. Simmer for 2 minutes. Add the heavy cream and dijon mustard and gently simmer until sauce is thick enough to coat the back of a spoon (about 5 minutes). Add the parmesan and stir until well combined. Lastly, add the rosemary, remaining cognac, and salt and pepper to taste.
Cut the meat into individual chops and serve in a pool of the sauce and with more sauce on the side.

Notes:
A good sourdough bread is a perfect accompaniment to soak up the sauce.

Reference:
https://nomageddon.com/lamb-chops-with-a-cognac-dijon-cream-sauce/

Veal Cordon Bleu

Course: Main Course
Cuisine: French
Prep Time: 20 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 30 minutes minutes
Servings: 2 Cordon Bleu
Calories: 653kcal

Ingredients:

2 pieces Veal Scallopini
pinch Black Pepper Ground
pinch Salt
2 Cheese Slices cheddar or gruyere preferably
2 Ham Slices or prosciutto slice
1.5 ounces All-purpose Flour
1 small Egg
2 ounces Bread Crumbs
2 Tablespoons Oil
2 Toothpicks

Method:

Flatten your veal filet to stretch out. Take care not to create holes into the meat. Season with salt and pepper on both sides.
Take a slice of ham and a slice of cheese, place the cheese on the ham and close the ham in such a way so that the cheese is inside and doesn't cross the ham border.
Then take the wrapped ham/cheese slices and place on a veal filet. Fold meat over ham and cheese to create a pocket, seal with a toothpick on one side.
Prepare 3 plates, one with all purpose flour, another with the egg and the last one with the breadcrumbs.
Drag the veal cordon bleu pocket first through the flour, then through the egg and coat at last with the bread crumbs.
Heat up a pan with the cooking oil. Shallow fry the cordon bleu golden on both sides over high to medium heat.
Remove and discard toothpick before serving. Serve hot with a side.

Seved with:
The easiest, and always suitable, way is to enjoy a cordon bleu is with butter parsley potatoes.
Lingonberry jam acts like a lovely flavor balancing sauce too.
A green salad and a vinaigrette with that too.
Here are some more side dish options:

roasted carrots
roasted brussels sprouts
butter flavored green beans

Wine Pairing:
A rosé is a great choice with veal meat. It's delicate and if you choose a semi fruity aromatic rosé, you could have a beautiful complete meal.
If you prefer red wine then my recommendation is a pinot noir, merlot, or a beaujolais.

Nutrition

Reference:
https://www.masalaherb.com/veal-cordon-bleu/

Croque Monsieur

The world’s finest sandwich is nothing more than a grilled ham and cheese.

Prep Time 20 minutes mins
Cook Time 20 minutes mins
Course Starter
Cuisine French
Servings: 4

Ingredients:
BECHAMEL

30 gr butter
30 gr flour
300 ml milk
nutmeg
salt and pepper

CROQUE-MONSIEUR

8 slices white sandwich bread
4 slices ham +/- 200 gr
125 gr grated cheese Emmental, Comté, Gruyère, Cantal ...

Method:
Prepare BÉCHAMEL (POSSIBLE IN ADVANCE) SEE STEP BY STEP HERE

Melt butter, add flour and mix the roux obtained. Pour cold milk little by little, mixing vigorously. Bring to a boil then lower the heat and cook 4 to 5 minutes, stirring. Let cool.

PREPARE croques monsieur

Preheat the oven in the grill position (about190 ° C / 375°F).
Place 4 bread slices on a oven baking tray covered with baking paper.
Cover each loaf of bread with béchamel sauce.
Cover with grated cheese.
Add a slice of white ham cut into pieces, 1 per croque Monsieur.
Place the second slice of bread on top.
Cover again with béchamel.
Finally add more grated cheese in a generous layer.
Cook under the grill for ten minutes until croque Monsieur is hot, cheese melt and grilled.

Reference:
https://www.myparisiankitchen.com/en/authentic-french-croque-monsieur/

Croque Madame

A classic French sandwich made with buttery brioche, tender ham, sharp gruyere, creamy Béchamel, and topped with a gooey fried egg!

Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 4 sandwiches

Ingredients:
Bechamel
90 g unsalted butter
30 g all purpose flour
1 teaspoon salt
1/4 teaspoon ground nutmeg
730 ml milk
50 g Parmesan cheese shredded

sandwich
1 loaf brioche
30 g Gruyère cheese shredded (you could also use 1 slice Gruyere)
8 slices thinly sliced ham 2 per sandwich
25 g Parmesan cheese shredded
butter softened to spread on bread
4 large eggs fried

Method:
Bechamel

Melt 6 tablespoons butter in a nonstick pan over medium heat. Then whisk in flour. Continue whisking and cooking for 2-3 minutes. The flour mixture will be thick
Slowly whisk in milk, about 1/2 cup at a time. For the first cup, let the flour mixture absorb the milk before adding in more milk. It will first look like a paste, and then slowly thin out.
Continue to cook over medium heat until the sauce thickens. This will take about 5-8 minutes
Once thick, whisk in the salt, nutmeg and ½ cup parmesan. Continue whisking until the cheese melts.
Remove from the heat and cool slightly while you get your other sandwich ingredients ready.

Assembling the sandwich

Line a baking sheet with a silicone mat and preheat your oven to 325 degrees F.
Cut the brioche into 8 thick slices. Lay out 4 slices and top with the sliced or shredded gruyere.
Next, top the cheese with the ham slices and a spoonful of bechamel. Top with the other brioche slices.
Gently spread the top side of brioche with the softened butter.
Preheat a large nonstick pan over medium low - medium heat. Place the brioche sandwiches into the pan with the buttered side down. While the brioche is browning, butter the second side of the brioche.
Cook for about 2 minutes, or when the bottom is golden. Once golden, flip the sandwich over and brown the other side.
Once the second side has browned, remove from the pan and place on the prepared baking sheet.
Top each sandwich with 2 tablespoons of béchamel and 1 tablespoon of parmesan cheese.
Place in the oven to melt the cheese, about 5 minutes.
Remove from the oven, top each sandwich with a fried egg and serve immediately!

Reference:
https://showmetheyummy.com/croque-madame/

Beef Tenderloin with Cognac Cream Sauce

Course: Main Course
Cuisine: American
Prep Time: 1 hour hour 10 minutes minutes
Cook Time: 50 minutes minutes
Total Time: 2 hours hours
Servings: 10 servings (½-inch thick slices)
Estimated Calories: 914kcal

Ingredients:

4-½ to 5 pound beef tenderloin (about 18-inches in length)
4 tablespoons olive oil , divided
Kosher salt
coarsely cracked pepper

FOR THE COGNAC CREAM SAUCE

2 tablespoons unsalted butter
¼ cup chopped shallots
½ cup Cognac , plus 1-½ teaspoons
3 cups heavy cream
2-½ tablespoons Dijon mustard
1 teaspoon chopped thyme leaves
¼ cup grated Parmigiano Reggiano
Kosher salt and cracked black pepper , to taste

Method:

Remove tenderloin from refrigerator and let stand at room temperature for 1 hour before roasting. Using a sharp, flexible knife, trim the "silver" membrane from the surface of the tenderloin and tuck "tail" underneath to create a tenderloin of even thickness. Tie with kitchen twine. (Or, ask your butcher to prepare your tenderloin for roasting.)
Rub the tied tenderloin with about 2 tablespoons of olive oil. Sprinkle each side liberally with kosher salt and cracked black pepper, pressing to adhere.
Preheat oven to 475 degrees F with rack in middle position.
Place a large stove-top safe roasting pan over high heat and add about 2 tablespoons olive oil to coat the bottom of the pan, heating until hot but not smoking. Sear the tenderloin for about 3-4 minutes per side, until well-browned. Remove tenderloin from roasting pan and carefully clean pan with a paper towel in a pair of tongs.
Place a roasting rack in the pan and set seared tenderloin on rack. Roast until desired internal temperature is reached in the thickest part of the meat, 125 degrees F for medium rare, about 20-25 minutes. Remove from oven, transfer tenderloin to a cutting board, tent with foil, and let rest for 10-15 minutes.

MAKE THE COGNAC CREAM SAUCE AND SERVE

Remove the roasting rack from the pan and place the pan on the stove over medium heat. Add butter and chopped shallots and sauté until shallots are soft and lightly-browned. Remove the pan from heat, carefully pour in ½ cup cognac, and scrape up the brown bits from the bottom of the pan. Return to heat and let simmer for 1-2 minutes.
Whisk in heavy cream and Dijon mustard. Gently simmer until sauce is thick enough to coat the back of a spoon, about 5 minutes. Whisk in Parmigiano Reggiano until melted and smooth. Turn off the heat and add remaining 1-½ teaspoons cognac and chopped thyme leaves. Season sauce to taste with salt and pepper.
Carefully remove the twine from the tenderloin and cut meat into ½-inch slices. Drizzle with Cognac Cream Sauce at the table.

Notes
Roasting times can vary by oven and by the thickness of your particular cut of meat. The 5-pound tenderloin photographed in this post had about a 3-½ inch diameter and reached “medium-rare” temperature after roasting for 20 minutes.

Nutrition Estimate
Calories: 914kcal
Carbohydrates: 2g
Protein: 39g
Fat: 79g
Saturated Fat: 37g
Cholesterol: 248mg
Sodium: 184mg
Potassium: 674mg
Vitamin A: 1150IU
Vitamin C: 0.7mg
Calcium: 90mg
Iron: 4.9mg

Reference:
https://stripedspatula.com/beef-tenderloin-with-cognac-cream-sauce/

Lobster Thermidor

Active Time: 35 mins
Total Time: 1 hr
Yield: 2 to 4

Ingredients:

2 whole (about 1 1/2 pounds each) live lobsters
¼ cup unsalted butter
1 medium (2 ounces) shallot, finely chopped (about 1/3 cup)
2 medium garlic cloves, finely chopped (about 1 1/2 teaspoons)
6 ounces cremini mushrooms, thinly sliced (about 2 3/4 cups)
¾ cup heaving whipping cream
2 large egg yolks
2 tablespoons dry sherry
½ teaspoon kosher salt, plus more to taste
¼ teaspoon cayenne pepper
½ cup (3/4 ounce), plus 2 tablespoons finely grated Parmesan cheese, divided
Chopped fresh flat-leaf parsley
Lemon wedges

Method:

Bring a large pot (at least 10 quarts) of water to a boil over medium-high. Add lobsters. Cover and cook, adjusting heat as needed to maintain a low simmer. Cook until lobster shells are bright red and you can distinctly smell cooked lobster in the air, 12 to 14 minutes. Transfer lobsters to a rimmed baking sheet until cool enough to handle, about 20 minutes.
Twist off claws, and crack to remove meat. Set meat aside; discard claw shells. Place 1 lobster on a cutting board, and using a large, heavy knife and kitchen shears, cut the lobster in half lengthwise. Carefully remove tail meat. Discard tomalley or reserve for another use. Rinse lobster shells and dry thoroughly. Place shells, cut side up, on a rimmed baking sheet. Repeat with remaining lobster. Chop tail and claw meat into 1/2-inch pieces; set aside.
Heat butter in a large saucepan over medium. Add shallot, and cook, stirring often, until softened, 3 to 4 minutes. Add garlic and mushrooms, and cook, stirring often, until liquid has evaporated and mushrooms begin to brown, 5 to 6 minutes. Meanwhile, whisk together heavy whipping cream, egg yolks, and sherry. Add cream mixture to mushroom mixture, and cook, stirring constantly, until sauce thickens slightly, 1 to 2 minutes. Remove from heat, and stir in salt, cayenne, and 1/2 cup of the Parmesan. Fold in lobster meat, and season to taste with salt. Spoon mushroom mixture evenly into lobster shells (about 1/2 cup each). Reserve any extra filling for a snack if it doesn't fit in the shells. Sprinkle with remaining 2 tablespoons Parmesan.
Preheat broiler with oven rack 6 inches from heating element. Broil until filling is light golden brown, 2 to 3 minutes. Garnish with parsley, and serve with lemon wedges.

Reference:
https://www.foodandwine.com/recipes/lobster-thermidor

Salmon en Papillote (Salmon in Parchment)

Serves: 4
Prep Time: 10 min
Cook Time: 12 min
Calories: 311

Ingredients;

1 1/4 pounds salmon, cut into 4 pieces
1 small zucchini, thinly sliced
1 head fennel, thinly sliced, fronds reserved for garnish
2 lemon, thinly sliced
1 tsp dried dill
4 tsp Extra virgin olive oil
1 tsp sea salt
1/2 tsp freshly cracked black pepper
parchment paper

Method:

Preheat oven to 375°F.
Cut the parchment into 4 large ovals 15” by 10” inches. And fold in half.
On half of each parchment, layer on ¼ of the zucchini, ¼ the fennel, 1 piece of salmon, sprinkle with ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon dill, and lemon slices. Drizzle each salmon with 1 teaspoon olive oil and a few pieces of fennel fronds. Repeat with the three remaining salmon fillets.
Close the parchment by folding the other half over the prepared salmon and carefully roll the open edges toward the salmon in the center.
Set the pouches on a baking sheet and bake on the center rack for 15 minutes.
Open carefully using a fork and serve with extra fennel fronds as a garnish.

Nutrition Info:

Calories; 311
Protein: 37 g
Carbohydrates: 7 g
Total Fat: 17 g
Dietary Fiber: 2 g
Cholesterol: 0 mg
Sodium: 615 mg
Total Sugars: 3 g

Reference:
https://themodernproper.com/salmon-en-papillote-salmon-in-parchment

Soupe de poissons

A classic French soup – made with fresh fish, a splash of pastis and a golden saffron rouille to spread on toasted baguette – that will transport you to sunny Provence.

Ingredients:

Large splash olive oil
large onion, finely chopped
1 small leek, finely chopped
1 celery stick, finely chopped
1 small fennel bulb, finely chopped
5 garlic cloves, chopped
Large pinch saffron strands
½ tsp chilli flakes
2 glugs pastis or dry vermouth, plus extra
3 tbsp tomato purée
500ml passata
1 bouquet garni (a bay leaf, parsley and thyme sprigs, tied with string)
2kg inexpensive, non-oily fish (we used gurnard, snapper and bream), scaled, gutted and filleted – ask the fishmonger to give you the skeletons and heads, too
Squeeze of lemon juice to season

For the rouille

1 red chilli
1 tbsp white wine vinegar
2 free-range egg yolks
2 garlic cloves, crushed
290ml light olive oil/sunflower oil
3 tbsp fresh breadcrumbs
Pinch saffron strands, soaked in 1 tbsp hot water for 10 minutes
Squeeze lemon juice
Toasted baguette slices and grated gruyère cheese to serve

Method:

Heat the olive oil in a large pan over a medium heat, then add the onion, leek, celery and fennel. Cook, stirring often, until softened but not coloured. Add the garlic, saffron and chilli, then cook for 5 minutes more or until fragrant. Pour in the pastis/vermouth and bubble briefly until the raw alcohol smell disappears.
Add the tomato purée and bubble for 2 minutes, then add the passata with some salt and the bouquet garni, stir to combine and cook for 5-8 minutes. Pour in 2 litres cold water, add the fish heads, skeletons and fillets, stir together and bring
to a gentle simmer. Cook, without stirring, for 2-2½ hours until the fish has completely broken down and the liquid has reduced by almost half.
For the rouille, either hold the chilli directly in the flame of a gas hob until blistered all over or put it under a hot grill. Once blackened, put in a plastic bag or bowl covered with cling film for 5 minutes. The skin should peel off easily. Discard the seeds, then roughly chop.
To make the rouille, put the chilli, vinegar, egg yolks, garlic and some salt into a food processor or mixing bowl. Either whizz in the processor or beat with an electric hand mixer until combined and starting to pale. With the motor running, carefully trickle some oil into the mixture. Don’t add it too quickly or the mixture won’t thicken. After about a minute, it should thicken into mayo; if it doesn’t, stop adding oil and whisk until it does.
Still processing/beating, slowly add the rest of the oil (if the rouille starts to look greasy, add a splash of water). Once all the oil has been added, beat in the breadcrumbs and the saffron with its soaking water, then taste. The rouille may need more salt or a squeeze of lemon juice. Cover and set aside.
Pour the cooked soup, in batches, through a fine sieve into another pan, pressing it through with the back of a metal spoon (or you can use a food mill if you have one). Discard the remaining solids. Heat until steaming, then add a final glug of pastis/vermouth. Taste and season, adding lemon juice and salt if needed. The flavour should be rich and intense.
To serve, ladle the soup into bowls and sprinkle with grated gruyère. Serve with bowls of rouille and toasted baguette, encouraging people to spread the rouille on the toast before dipping it into the soup.

Tips:
This soup is traditionally put through a food mill (mouli). If, like us, you don’t have one, use a metal sieve and ladle. Work the mixture through the sieve, in small amounts, until only dry, thick solids, with bits of bone and skin, remain (what’s made it through will thicken the soup). If you finish and your soup is still thin, start sieving again.

Nutrition: per serving

Calories: 659kcals
Fat: 38.8g (5.5g saturated)
Protein: 44.3g
Carbohydrates: 29g (9.8g sugars)
Fibre: 5.6g
Salt: 1.5g

Reference:
https://www.deliciousmagazine.co.uk/recipes/soupe-de-poissons/

Bouillabaisse Marseillaise

This bouillabaisse recipe will allow you to make a fish stew that's much closer to the classic Provençal version, no matter where you live.

Prep 30 mins
Cook 2 hrs 50 mins
Active 3 hrs
Total 3 hrs 20 mins
Serves 6 to 8 servings

Ingredients:
For the Broth

1/2 cup (120ml) extra-virgin olive oil
1 large yellow onion (12 ounces; 340g), diced
1 large leek (1 pound; 450g), washed of any grit and diced
1 medium fennel bulb (8 ounces; 225g), cored and diced
5 medium cloves garlic, crushed
1/2 teaspoon whole fennel seeds
2 large pinches saffron threads
One (2-inch) strip zest from 1 orange
Large pinch cayenne pepper or other red chile powder
2 sprigs thyme
2 tablespoons (30ml) tomato paste
6 plum tomatoes (1 1/4 pounds; 565g), cored, seeded, and diced
2 pounds (900g) whole fish or fish bones and heads (see note)
2 cups (475ml) dry white wine
1/4 cup (60ml) Pernod or pastis (optional)
2 quarts (1.9L) boiling water, or more as needed
2 sprigs fresh flat-leaf parsley
1 bay leaf
Kosher or sea salt and freshly ground black pepper

For the Rouille:

2 medium cloves garlic
1/4 cup crumbled stale bread or panko bread crumbs (1/2 ounce; 15g)
Large pinch cayenne pepper or other red chile powder
Pinch saffron threads
1 large egg yolk
Kosher or sea salt
1/2 cup (120ml) extra-virgin olive oil

To Finish:

3 to 5 pounds (1.3 to 2.25kg) mixed whole and/or filleted fish (1.3 to 2.25kg; see note)
1 pound (453g) mussels and/or crabs (optional; see note)
Kosher or sea salt
Baguette toasts, for serving

Method:

For the Broth: In a 7-quart Dutch oven, heat olive oil over medium heat until shimmering. Add onion, leek, fennel, garlic, fennel seeds, saffron, orange zest, cayenne pepper, and thyme sprigs. Cook, stirring occasionally, until vegetables have softened, about 10 minutes; lower heat if necessary to prevent browning.
Stir in tomato paste and cook, stirring, for 2 minutes. Add diced tomatoes and cook, stirring, until tomatoes begin to soften, about 3 minutes longer. Layer in whole fish and/or fish bones and heads, stirring to mix.
Add white wine and Pernod or pastis (if using), stirring to scrape up any bits from the bottom of the pot. Bring to a boil over medium-high heat, then boil until raw alcohol smell has cooked off, about 3 minutes.
Add enough boiling water to fully cover all ingredients in the pot. Add parsley and bay leaf, increase heat to high, and bring broth to a vigorous boil. Allow to boil rapidly for 5 minutes. Lower heat to a simmer and continue to cook until broth is flavorful, about 45 minutes. Season with salt and pepper.
Meanwhile, Make the Rouille: Using a mortar and pestle, a blender, or a food processor, process garlic, bread, cayenne pepper, saffron, and egg yolk to a paste. Work in 2 tablespoons (30ml) liquid from fish broth pot to thin paste slightly. (This can also help a blender or food processor work the mixture more effectively.) Season with salt.
While pounding with the pestle, or with the blender or processor running at its lowest speed, drizzle in the olive oil. If the mixture seems too thick at any point, add fish broth, 1 tablespoon (15ml) at a time, until a thick, mayonnaise-like consistency is reached. Refrigerate the rouille until ready to use, up to 3 days.

To Finish

Working in batches, transfer broth and all ingredients, including fish bones, to a blender. Remove top vent from blender lid, cover with a folded clean kitchen towel, and turn blender on at lowest speed. (Keeping the blender fully sealed and turning it on at high speed immediately can be dangerous with hot liquids, so please don't do that.) Gradually increase speed to high, then blend until as smooth as possible. (This may take some time and will depend on your blender, but feel free to let it run for a minute or longer.)
Transfer blended soup to a fine-mesh strainer set over a clean pot and, using a wooden spoon, work the broth through the strainer, scraping and pressing, until only bones and very dry fibrous material are left. Repeat with remaining broth and bones. Season strained broth with salt and pepper. Alternatively, you can work the broth and all the bones and solids through the fine disk of a food mill, but this will only work with a high-quality, commercial-grade food mill (see the "Special Equipment" section for a link).
Return broth to heat and bring to a very gentle simmer over medium. Working in batches if necessary, season the whole and filleted fish and fully submerge in broth. Poach until just cooked through, starting with the larger whole fish that will take the longest to cook and finishing with the fillets; feel free to check doneness by cutting into the thickest part of each fish or fillet. As each is done, transfer it to a serving platter and keep warm.
If using mussels or crabs, add to gently simmering broth and cook until mussels have just opened or crabs are cooked through. (This will depend on the size of your crabs; ask your fishmonger for advice if you need it.) Transfer to the serving platter.
Bring the platter of fish to the table along with the broth in the soup pot or a tureen. Guests can eat the soup and fish separately, or together in the same bowl. The soup is best served with baguette toasts smeared with the rouille.

Notes:
For the Broth
If you can find inexpensive whole rockfish, such as red mullet, or other whole fish, such as monkfish or conger eel, you can use any combination of them to make the soup base. If the fish are large, cut them into sections before adding to the pot. Otherwise, use a selection of fish bones and heads from your fishmonger; many types of fish can work for this, including red snapper, sea bass, and more.
For the Poaching Fish
Select the best variety of fish you can find in your area—whole when possible, fillets when not. If you use only fillets, you will need about 3 pounds total; if you use only whole fish, you will need about 5 pounds total; if you use a combination, about 4 pounds total will work. This can include a variety of delicate, firm, oily, and lean fish, such as daurade or porgy (both types of sea bream), branzino (or another type of sea bass), snapper, monkfish, whiting, turbot, John Dory, and Dover sole. You can also add some shellfish, such as mussels and/or crabs, but make sure the shellfish do not take over the soup.

Nutrition Facts (per serving)

Calories: 1016
Fat: 35g
Carbs: 60g
Protein: 105g

Reference:
https://www.seriouseats.com/bouillabaisse-marseillaise-fish-stew-recipe

Classic Sole Meunière

Active Time: 15 minutes
Total Time: 15 minutes

Ingredients:
2 servings

½ cup all-purpose flour
4 3–4-oz. sole fillets, patted dry
Kosher salt, freshly ground pepper
6 Tbsp. unsalted butter, divided
2 Tbsp. vegetable oil
2 Tbsp. finely chopped parsley
1 Tbsp. fresh lemon juice
Lemon wedges (for serving)

Method:

Place ½ cup all-purpose flour in a baking dish. Season four 3–4-oz. sole fillets, patted dry, on both sides with kosher salt and freshly ground pepper. Working one at a time, dredge fillets in flour, shaking off excess, then transfer to a baking sheet.
Heat 2 Tbsp. unsalted butter and 2 Tbsp. vegetable oil in a large skillet over medium-high. Working in batches if needed, cook fish until golden underneath, about 2 minutes. Using a fish spatula, gently turn fish over and cook until golden on other side and just opaque throughout, about 1 minute. Divide fish between 2 warmed plates; tent with foil. Wipe out skillet.
Cook remaining 4 Tbsp. unsalted butter in same skillet over medium-high, swirling pan occasionally, until butter turns golden and begins to smell nutty, about 2 minutes. Remove from heat and immediately stir in 2 Tbsp. finely chopped parsley and 1 Tbsp. fresh lemon juice (be careful, butter may spatter).
Spoon sauce over fish. Serve with lemon wedges for squeezing over.

Reference:
https://www.epicurious.com/recipes/food/views/classic-sole-meuniere-357949

Tartiflette

PREP 25min
COOK 20min
READY IN 45min

Ingredients:
4 Servings

1 reblochon cheese
1 kg (2.2 lbs) firm-fleshed potatoes
200g (7 oz) smoked bacon
2 large onions
100 ml (1/3 cup + 1 tbsp + 1 tsp) white wine
ground pepper
grated nutmeg (optional)

Method:

Preheat the oven to 200°C/400°F.
Peel the potatoes and cut them into pieces. Cut the onions into rings.
Brown the bacon and onions in a frying pan for 3 minutes. Add the potatoes and fry on medium heat for 20 minutes. Pour in white wine and cook for 5 more minutes. Season with pepper and nutmeg to taste – since the bacon is already salty, there is no need for additional salt.
Cut the reblochon in half crosswise to get two discs and keep the crust. Cut the bottom disc in pieces, and leave the upper disc whole or cut it into 2-4 pieces, depending on the size of your baking pan.
Mix potatoes, onions and bacon with reblochon cut in smaller pieces and place in a baking pan. Top it with the remaining reblochon, crust upwards.
Bake for 15-20 minutes, until the reblochon melts and turns golden brown.
Serve warm with a side of lettuce.

Reference:
https://www.tasteatlas.com/tartiflette/recipe

Veal medallions with green peppercorn sauce

Serves 4
Prep Time 15 mins
Cooking Time 15mins

Ingredients:
Serves 4

4 x 125g veal leg medallions
55g can green peppercorns in brine, rinsed, drained
2 tbsp red wine vinegar
1/3 cup (80ml) beef stock
1/3 cup light sour cream
2 tbsp finely chopped chives
Steamed pumpkin and broccolini, to serve

Method:

Place peppercorns, vinegar and 2 tablespoons water in a small bowl. Set aside to soak for 5 minutes.
Meanwhile, spray a large non-stick frying pan with oil and heat over medium-high heat. Cook veal for 3-4 minutes per side or until cooked to your liking. Set aside on a plate loosely covered with foil for 5 minutes.
Reduce heat to medium-low, add peppercorn mixture and bring to the boil. Reduce heat and simmer for 1-2 minutes or until liquid has nearly evaporated. Add stock and sour cream and simmer, stirring occasionally, for 3-4 minutes or until thickened. Season.
Serve veal with peppercorn sauce, chives, pumpkin and broccolini.

Tips:
Veal eye fillet or scotch fillet also works well in this recipe.
Serve with a simple green salad instead of vegetables, if desired.
Also delicious served with mashed potato.

Resources:
https://www.australianveal.com.au/recipes/veal-medallions-with-green-peppercorn-sauce/