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FRENCH RECIPES
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COD POACHED IN COURT BOUILLON (0074)
19/11/2016
Cod poached in court bouillon is a classic French dish, particularly in Provence.
Saffron-hued potatoes are traditionally served in Provence with this court bouillon poached cod. You can make them at the same time in a separate pot in salted water (just add a pinch of saffron to the water), or you can make them in the water you used to poach the fish, while the fish rests, covered. The potatoes cook quickly (about 15 minutes for Yukon Golds or waxy potatoes). If you cook the potatoes in the poaching liquid, the fish will still be warm when the potatoes are done, but not hot. Cod prepared this way is often served slightly warm.
As always with fish or seafood, pick the freshest possible at the market. The fish's flesh should glisten, it should not look tired or dry. It should have a fresh, not a fishy, smell.
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BOILED ASPARAGUS WITH SIEVED EGGS AND CAPER VINAIGRETTE (0077)
22/08/2016
Caper vinaigrette makes enough dressing for a double recipe of asparagus. Read more...