Dairy farmers of the world unite to promote French cuisine. 😂😂😂😂😂 Nike, UnderArmour, Adidas and others should sponsor French culinary venues because walking a couple miles a day to offset the lipids, the triglycerides, and the overall resulting extra pounds from eating this delicious diet every day is best achieved in comfortable sneakers. Vive la cuisine française!
I made this tonight, my first attempt at this sauce. My wife and I loved it. I didn't have any shallots, and I didn't add wine. If you download the recipe, there isn't wine in it. I have added this to my list of must haves. The Sole came out moist and tender. I served it with a variety of fingerling potatoes, from the grocery store, and slim green beans. Wonderful meal. Why go out to dinner?
Hi Dayton. what a great result so glad to hear that. I did not put the wine in the downloadable recipe because technically its not in the sauce as we the wine to cook the fish (but you can indeed do without). if you have fish stock or fish fumet. so really well done on that one. you tailored the recipe and make it yours, that is what its all about. I am so happy you made it for your family and had it for dinner. thanks for your great comment and feedback. :o)
A variant on this recipe would indeed be to poach the fish without the wine and do a white wine and lemon juice reduction on the leak julienne instead of the water and sugar one. I prefer it that way. I also prefer chopped chives instead of parsley at the end, but that's six of the one and half a dozen of the other.
Hi guys, as Ida Einjaw noticed in the video, I made a mistake while writing the ingredients in the video, sorry about that. correct the amount of fish stock should be 400 ml not 40 ml. there is a downloadable recipe file in PDF that has has the correct measurement.
You are so nice and gentlemen! I will follow your recipe for they look exquisite..And I am curious about French breakfast or some dishes with low calories, you know, with fresh vegetables. I will share your channel to let more friends know French culture through French cuisine . Thanks!!
Trained in the French style of cooking in the Scottish Highlands.Enjoy your videos a great deal. You make things VERY REAL and make it clear that mistakes can and do happen. Learned a great deal from you.Thank-you. Enjoyed your vegetarian section a great .{ Lochness Scottish Highlands }
Good to watch how you use the heat to create different steps of the process. You call it simple, but it’s actually involved. Your teaching makes it easy for us to follow, however. Thanks.
Thank you! Finally, now I am confident enough to tackle lemon sole and the beautiful sauce... I had this in a restaurant and it melted in my mouth, now I can cook it myself
froggie6608 Hi froggie and thanks for the great comment it's an easy sauce to make and easy and fast to make is you have a good fish stock at hand. Well worth the try . See you soon
zodiacza1 Hi there yeah I can imagine as the recipes and technique I am using are coming from French culinary schoolbooks. It's all part of the learning experiences . I will make some advanced things for the people that are at another Cooking level I think . Just to make sure the videos appeals to everyone. Thanks for watching. See you
thank you for replying. yes this is old fashioned recipes that are considered dated, chefs nowadays dont use roux as a thickener, we use cornstarch, gelatin or xanthan. i love that you monter au beurre in many of your dishes, people are so scared to eat butter nowadays but there is no substitute for very high quality french butter, i love bordier or d'echire! i am here on your channel as one of my regular customers is very into Escoffier recipes and wants me to cook his recipes for him.
@@zodiacza1 unfortunately, here in France there's a fast growing trend of not eating anything that takes time to cook, and God forbid they eat butter or gluten. Many, although not everybody, flock to fast food joints and wouldn't be able to tell the difference between between a well cooked meal and a meal full of artificial colors and harmful chemicals. Bistro and brasserie offerings are often bought sous vide and sold as home made. It's getting so prevalent that there's now a food quality label attributed to restaurants which really do make their food in the restaurant kitchens. I see very few of these labels. Maybe it hasn't caught on or maybe few qualify. Better to save yr money for a long time and treat yrself to a 1 star or bib rouge Michelin guide restaurant. I see many people are now buying cooking magazines so all hope is not lost. Bon courage in your kitchen and bon appétit!
You make it look so simple. I can't wait to try this.. I must say, the butter you use looks so much richer than the common stuff we have here in NY but European style butter is available and I will certainly buy some for this recipe.
Hello I glad people that fish dish. but the sauce in that video is really what is important. this veloute sauce is really versatile and once you have tried it is so easy to serve it with all kind of seafood preparations. thanks for watching
HI there thanks for watching. it is actually so true that butter, cream and wine must be the most used ingredients in French cooking. I was just looking a show talking about the best "king cake" (galette des rois) in paris and the pastry chef was saying that they make their puff pastry with a ratio of 50% of butter. so for two kilo of dough they uses one kilo of butter :o) sounds much but when you eat the pastry it's just right.
Warning: Sorry for being long-winded. Brevity is not my forte. I cannot begin to express my pleasure in having found this wonderful channel! I began my French cooking journey quite by accident. I simply wanted to make a very good poultry sauce. We're a "saucy" family and I wanted to broaden my horizons so I bought a book, "The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home - Raymond Sokolov 1976. This book not only has mother sauce recipes (OMG so awesome) but also, every French sauce recipe I could ever want. Needless to say, this channel is a perfect companion to my French cooking journey. Canadian cooking is...well we don't really have too much "Canadian cuisine" per se. I was raised in a household with a well-meaning mother (RIP) who didn't want anyone to get worms or salmonella - so every meat was cooked until it was dry, tough and ready to sole a shoe. Until I was a young adult I couldn't understand why anyone would ever eat a steak, let alone order one in a restaurant and pay big bucks for it! Sauce meant gravy, three kinds; poultry, beef and pork. Potatoes were boiled and on special occasions mashed with milk, butter and onion powder. Vegetables were boiled to death. My mom tried her best with what she knew, and what ingredients she was had. She had a million cookbooks but was afraid to use most of them. I wish she was here to see me cooking up a storm in the kitchen. She'd be amazed. Until I discovered French cooking, being in the kitchen was a chore. I made meals simply so my family wouldn't starve or get rickets or scurvy etc. Cooking was boring, uninspiring and seemed like a lot of work for 20 minutes of minor enjoyment...but now...I love the challenge...I even love the hours spent skimming the top of a massive pot of bones etc. in order to create enough demi-glace for a small army. I cannot thank you enough for this channel. I live in the middle of no-where, North Eastern, Ontario Canada and sometimes ingredients are a problem let alone asking someone for advice regarding French cooking. PS. Since I started French cooking I've lost weight...mainly because I taste my sauces so often I'm rarely hungry when the meal is served. I've been basically living off sauce for the past 5 months! LOL
that’s a great story you gave there and it seems you développed quite a passion with cooking it is great to hear . french cooking is indeed an adventure with wonderful thing to explore i have been on this journey myself since i started the channel 3 years ago and never looked back 😋😋👨🏻🍳 so welcome and let’s cook !
Hi Stephane. Do you use unsalted or salted butter for this recipe? I'm guessing it's unsalted, but may I have your advice, please? Many thanks indeed. Peter A
Do you have to poach the fish in the fish stock before using that same fish stock to make the sauce? Can I just take store bought bouillon cube, or fish stock and mix it with the roux, and eggs without using it as poaching medium? I really like this sauce. Seems to be the most straight forward so far
Hello, thank you for the great video! Do you think you can freeze the leftover sauce and sous vide it gently, warming it back up, when you want to use it again? Or do you think it would separate?? Cheers, R
Hi Pete's I cooked the leeks using the vegetable glazing method with included butter, water and sugar but you can also just make cook the leeks in butter and salt only.
Paint a Big letter S on top your car...have a friend drive the car very fast with the S painted on top.. And when the car drives by fast...you can say Look at that S Car Go....kkkkkk Brazilian humour
Here in New England, I can never find creme fraiche in the markets. Is there a substitute that I could use instead? This recipe looks wonderful and poached fish doesn't smell up my house.
HI there and thanks for the note. I started writing 40 cl then changed to ml and forget to add the extra 0. sorry. I have attached the recipe in a downloadable format as well as changing the details in the video description. I always get mixed up with all those conversion. thanks for that.
He admits that French Cooking can be "pretentious?" I love that too. It ought to to be allowed that pretentiousness offers at least one "safe space" where we can hang-out.
Celery, carrots and shallots added to poaching liquid will boost flavour. You won’t get wine flavour but it will still be good. It all gets strained out. I think clam juice can be good too.
He put the leek “garnish” on the plate and placed the fish upon it then covered it with the sauce. Not exactly the same definition of garnish as we North Americans have.
it not the same best to use double cream instead also called heavy whipping cream. sour cream is slightly acidic only has around 20 percent fat plus it contains lots of gélatine or other thickeners in it
Ciudadize hi there in order to keep the fish warm while making the sauce, you have to keep the fish in a dish (covered with foil or baking paper) in the oven at a low temperature while making the sauce
I had the same question, so I Googled it...but it wasn't explained as well. The part of the answer here that intrigued me was re: "avoid the surface of the ingredients exposed to air" from drying...for years I've been standing there poking my meat into the liquid with a wooden spoon to stop it from drying out....meanwhile, all I needed was parchment paper and scissors...better late than never!
Is it possible this sauce is a lot closer to sauce Allemande and not plain, basic velouté? Still excellent, even without wine. Never tried it before, sorry to say. I would suggest quantity be reduced for home cooks - it's a LOT of sauce.
I got a little more than two cups of sauce, more than sufficient for four people. Nothing you need to change. Just mark the notes with approximate quantity to be expected. I fjust finished freezing leftover sauce in 1/2 cup bags. Next time fumet with wine.
Everything is perfetct but one thing... ALWAYS get your wooden spoon out from pan or whatever u are using during cooking. You are not cooking spoons and other requisites, you are cooking food. Cheers!
I wonder how it would be to steam the leeks...let them cool...them wizz them up in a food processor and make a sauce...stir it into a roux...touch of garlic... The leek sauce could get drizzled over the butter sauce... Somewhere along the way I'd like to add some tarragon and marjoram......
Pochette Cherline merci cherline. En fait ce n'est juste qu'une sauce au beurre mais je compte bien faire plus de recette de sauces qui sont délicieuses et faisable à la maison. Merci pour votre intérêt sur la chaîne .
@@FrenchCookingAcademy ça me fait penser à la technique pour faire la sauce pour une blanquette de veau, et croyez moi, il y a 45 ans déjà, j'ai trouvé ça très technique, surtout pas 1 seconde d'inattention! Merci bien!
Yeah the Tomato tart recipe for instance is quite good and its totally vegetarian, the Nicoise salad as well be done without the tuna and same for the lentils salad, I have posted too a recipe for delicious potato pancakes with a goat cheese salad. its all in the playlists :o)
He means a bechamel not a velouté sauce. A bechamel is made with butter and a roux a real velouté sauce is made with chicken stock. It’s basically chicken gravy.
My dream job is butter salesman in France.
Cow: exists in France.
French people: C'est magnifique!
killerweasel I know. I seen them in the opening scene of inglorious basterds
And French woman are never fat🤷🏻♀️
Dairy farmers of the world unite to promote French cuisine. 😂😂😂😂😂 Nike, UnderArmour, Adidas and others should sponsor French culinary venues because walking a couple miles a day to offset the lipids, the triglycerides, and the overall resulting extra pounds from eating this delicious diet every day is best achieved in comfortable sneakers. Vive la cuisine française!
It's also my dream 😀😀 anyways nice video good explanation 👍👍
I made this with Salmon, and the sauce was amazing!
The leeks were great too.
Thank you for the video.
Jonathan West thanks for your comment and well done on making that recipe.
Kindly reply
I made this tonight, my first attempt at this sauce. My wife and I loved it. I didn't have any shallots, and I didn't add wine. If you download the recipe, there isn't wine in it. I have added this to my list of must haves. The Sole came out moist and tender. I served it with a variety of fingerling potatoes, from the grocery store, and slim green beans. Wonderful meal. Why go out to dinner?
Hi Dayton. what a great result so glad to hear that. I did not put the wine in the downloadable recipe because technically its not in the sauce as we the wine to cook the fish (but you can indeed do without). if you have fish stock or fish fumet. so really well done on that one. you tailored the recipe and make it yours, that is what its all about. I am so happy you made it for your family and had it for dinner. thanks for your great comment and feedback. :o)
A variant on this recipe would indeed be to poach the fish without the wine and do a white wine and lemon juice reduction on the leak julienne instead of the water and sugar one. I prefer it that way.
I also prefer chopped chives instead of parsley at the end, but that's six of the one and half a dozen of the other.
I think the same think.
This is doin' cookin'!
Hi guys, as Ida Einjaw noticed in the video, I made a mistake while writing the ingredients in the video, sorry about that. correct the amount of fish stock should be 400 ml not 40 ml. there is a downloadable recipe file in PDF that has has the correct measurement.
French Cooking Academy can I ask you what kind of pan you are using for the veloute please, you know like mauviel or another brand ?
it is a de buyer saucier pan serie prim appety which is the entry level but in my view the best pans you can get in stainless steel
@@FrenchCookingAcademy Merci chef. 🇫🇷
My wife just surprised me with your recipe, thank you very much for that, a real poems. Greetings from the end of the world (villarrica Chile)
I apprenticed with a French chef and you sir are excellent!
Looks amazing! It's 11pm and I always watch these before bedtime and end up raiding the fridge.
There is a world of beautiful butters. If you shop around you get to see the stars and more standard butters.
That is fantastic ! And the music at the end is lovely, just perfect to sit and eat this dish. It has the sound of magic revealed !
I’m learning a little more about stocks and sauces while watching these videos. It’s always good to learn.
watching that butter melt in the sauce pan = satisfying
I love the music you chose for the plating presentation.
So magical!
Hi Chef
I wanna tell ya am a Chef too and I have learnt so much from you.
Thanks
THANK YOU FOR YOUR RECIPES AND TUTORIALS. I AM LEARNING A LOT.
Another classic!
This channel is the best..
so grateful for your french recipe ..as a Asian girl studying in Germany really want some comfort in food... thanks a lot
hello there there a few people from Germany coming on board recently its great and welcome to the channel. if you have nay request let me know.
You are so nice and gentlemen! I will follow your recipe for they look exquisite..And I am curious about French breakfast or some dishes with low calories, you know, with fresh vegetables. I will share your channel to let more friends know French culture through French cuisine . Thanks!!
I SO love your channel. It speaks to the French side of my ancestry. This looks amazing. Thanks for sharing this delicacy!
I love your channel this is the best channel I have ever watched
Trained in the French style of cooking in the Scottish Highlands.Enjoy your videos a great deal. You make things VERY REAL and make it clear that mistakes can and do happen. Learned a great deal from you.Thank-you. Enjoyed your vegetarian section a great .{ Lochness Scottish Highlands }
Thanks for watching from all the way there. 😀
i liked how you break down these techniques so that people of lower skill level can cook these dishes
Good to watch how you use the heat to create different steps of the process. You call it simple, but it’s actually involved. Your teaching makes it easy for us to follow, however. Thanks.
Yes try I think I realise that now that's I am doing a série of really easy dishes for everyone to ghost some hands on practice 🙂🙂
This is now my definitive cooking guide.
Magnifique!
Just had this for dinner. DELICIOUS.
yes more people trying the recipe love it !! 👨🏻🍳😀😀
Love your shows chef .Continue a' cuisiner!!! Salut de Prague ,Czech republic
Great video. I love the celestial harp music at the end :)
Awesome cooking is the two words for you dear cheers
Thank you! Finally, now I am confident enough to tackle lemon sole and the beautiful sauce... I had this in a restaurant and it melted in my mouth, now I can cook it myself
The French Cooking Academy: Chef: Une bonne année à vous!
Absolutely beautiful!!!
Everything you make though looks beautiful.
I bet it tastes even better than it looks!
Thank you xxx
Beautiful, delicate and no doubt, delicious!
froggie6608
Hi froggie and thanks for the great comment it's an easy sauce to make and easy and fast to make is you have a good fish stock at hand. Well worth the try . See you soon
Absolutely gorgeous. Thank you Chef.
this brings me back to my culinary school time, i had to make a rolled sole veronique with white grapes!
zodiacza1
Hi there yeah I can imagine as the recipes and technique I am using are coming from French culinary schoolbooks. It's all part of the learning experiences . I will make some advanced things for the people that are at another Cooking level I think . Just to make sure the videos appeals to everyone. Thanks for watching. See you
thank you for replying. yes this is old fashioned recipes that are considered dated, chefs nowadays dont use roux as a thickener, we use cornstarch, gelatin or xanthan. i love that you monter au beurre in many of your dishes, people are so scared to eat butter nowadays but there is no substitute for very high quality french butter, i love bordier or d'echire! i am here on your channel as one of my regular customers is very into Escoffier recipes and wants me to cook his recipes for him.
@@zodiacza1 unfortunately, here in France there's a fast growing trend of not eating anything that takes time to cook, and God forbid they eat butter or gluten. Many, although not everybody, flock to fast food joints and wouldn't be able to tell the difference between between a well cooked meal and a meal full of artificial colors and harmful chemicals. Bistro and brasserie offerings are often bought sous vide and sold as home made. It's getting so prevalent that there's now a food quality label attributed to restaurants which really do make their food in the restaurant kitchens. I see very few of these labels. Maybe it hasn't caught on or maybe few qualify. Better to save yr money for a long time and treat yrself to a 1 star or bib rouge Michelin guide restaurant. I see many people are now buying cooking magazines so all hope is not lost. Bon courage in your kitchen and bon appétit!
You make it look so simple. I can't wait to try this.. I must say, the butter you use looks so much richer than the common stuff we have here in NY but European style butter is available and I will certainly buy some for this recipe.
Welcome Back. Salut du Brésil. Keep up teh great work.
Walter M thanks appreciated:0)
Will try to make this dish soon! Thanks Chef 🙏
looks yummy. thank you for the upload
Hello I glad people that fish dish. but the sauce in that video is really what is important. this veloute sauce is really versatile and once you have tried it is so easy to serve it with all kind of seafood preparations. thanks for watching
.... the four secrets of the french kitchen: butter, butter, butter aaaand butter :-) i like this one!! the fish is treated so gently .... yummy!
HI there thanks for watching.
it is actually so true that butter, cream and wine must be the most used ingredients in French cooking. I was just looking a show talking about the best "king cake" (galette des rois) in paris and the pastry chef was saying that they make their puff pastry with a ratio of 50% of butter. so for two kilo of dough they uses one kilo of butter :o) sounds much but when you eat the pastry it's just right.
French Cooking Academy Do you always use unsalted butter?
yes always 👨🏻🍳
Delicious!
Good that I found your chanel😃😅😊 I love it! Your new subscriber 👐
Great 👍
Gut gemacht
From New Orleans and our cuisine is heavily influenced by French cooking. It's super interesting to learn more about real French cuisine.
Warning: Sorry for being long-winded. Brevity is not my forte.
I cannot begin to express my pleasure in having found this wonderful channel!
I began my French cooking journey quite by accident. I simply wanted to make a very good poultry sauce. We're a "saucy" family and I wanted to broaden my horizons so I bought a book, "The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home - Raymond Sokolov 1976. This book not only has mother sauce recipes (OMG so awesome) but also, every French sauce recipe I could ever want. Needless to say, this channel is a perfect companion to my French cooking journey.
Canadian cooking is...well we don't really have too much "Canadian cuisine" per se. I was raised in a household with a well-meaning mother (RIP) who didn't want anyone to get worms or salmonella - so every meat was cooked until it was dry, tough and ready to sole a shoe. Until I was a young adult I couldn't understand why anyone would ever eat a steak, let alone order one in a restaurant and pay big bucks for it! Sauce meant gravy, three kinds; poultry, beef and pork. Potatoes were boiled and on special occasions mashed with milk, butter and onion powder. Vegetables were boiled to death. My mom tried her best with what she knew, and what ingredients she was had. She had a million cookbooks but was afraid to use most of them.
I wish she was here to see me cooking up a storm in the kitchen. She'd be amazed. Until I discovered French cooking, being in the kitchen was a chore. I made meals simply so my family wouldn't starve or get rickets or scurvy etc. Cooking was boring, uninspiring and seemed like a lot of work for 20 minutes of minor enjoyment...but now...I love the challenge...I even love the hours spent skimming the top of a massive pot of bones etc. in order to create enough demi-glace for a small army.
I cannot thank you enough for this channel. I live in the middle of no-where, North Eastern, Ontario Canada and sometimes ingredients are a problem let alone asking someone for advice regarding French cooking.
PS. Since I started French cooking I've lost weight...mainly because I taste my sauces so often I'm rarely hungry when the meal is served. I've been basically living off sauce for the past 5 months! LOL
that’s a great story you gave there and it seems you développed quite a passion with cooking it is great to hear . french cooking is indeed an adventure with wonderful thing to explore i have been on this journey myself since i started the channel 3 years ago and never looked back 😋😋👨🏻🍳 so welcome and let’s cook !
@@FrenchCookingAcademy Yessss! Let's cook!
Hi Stephane. Do you use unsalted or salted butter for this recipe? I'm guessing it's unsalted, but may I have your advice, please? Many thanks indeed. Peter A
Also I forget to ask, instead of using creme fraiche, can I use sour cream, Heavy cream, or half and half?
Do you have to poach the fish in the fish stock before using that same fish stock to make the sauce? Can I just take store bought bouillon cube, or fish stock and mix it with the roux, and eggs without using it as poaching medium? I really like this sauce. Seems to be the most straight forward so far
It's Nice chef
Hello, thank you for the great video! Do you think you can freeze the leftover sauce and sous vide it gently, warming it back up, when you want to use it again? Or do you think it would separate?? Cheers, R
Yummy 😋
Good stuff. Never thought of adding sugar to leeks. Is that a personal touch or common practice!
Hi Pete's I cooked the leeks using the vegetable glazing method with included butter, water and sugar but you can also just make cook the leeks in butter and salt only.
can cultured butter be used?
Can I ask which white wine you used?
please make escargot !
JinYoung Bang
Ah the escargot it would be a bit hard to find here in Australia but I can look into it.
The French Cooking Academy try to improvise ! use something similar to the type of snails used in france to make escargot !
JinYoung Bang
good news, I found some :0) be prepared for the escargot bonanza !!
Paint a Big letter S on top your car...have a friend drive the car very fast with the S painted on top..
And when the car drives by fast...you can say Look at that S Car Go....kkkkkk Brazilian humour
can we use capers in the garnish?
What is it that you mixed with egg yolks ?
You use a steel whisk instead of a wooden spoon?
Nice
very nice
Jay Sims thanks it's pretty easy recipe to make too.
Here in New England, I can never find creme fraiche in the markets. Is there a substitute that I could use instead? This recipe looks wonderful and poached fish doesn't smell up my house.
making creme fraiche it's very easy.....ua-cam.com/video/Z-635txQuig/v-deo.html
Hi.
at the video 1:01 ua-cam.com/video/u34GpPRkmPk/v-deo.htmlm1s it says 40ml / 1 and 3/4 cup fish stock. Is it a mistake? Should it be 400ml?
HI there and thanks for the note. I started writing 40 cl then changed to ml and forget to add the extra 0. sorry.
I have attached the recipe in a downloadable format as well as changing the details in the video description. I always get mixed up with all those conversion. thanks for that.
Did you put flour into your roux?
Can you please go over the poele method(if that is even a method)?
do you mean "poêlée" ?
Thanks for the video. Your post of pdf recipe is not available but 404.
He admits that French Cooking can be "pretentious?" I love that too. It ought to to be allowed that pretentiousness offers at least one "safe space" where we can hang-out.
What do I substitute the wine plz?
Celery, carrots and shallots added to poaching liquid will boost flavour. You won’t get wine flavour but it will still be good. It all gets strained out. I think clam juice can be good too.
Those potatoes? Any instruction on how to prepare? Or simple boiled, sliced and vinaigretteded?
simply boiled add a nudge of butter and a tablespoon of finely chopped parsley
What happened to the leek garnish which did not appear at the end?
He put the leek “garnish” on the plate and placed the fish upon it then covered it with the sauce. Not exactly the same definition of garnish as we North Americans have.
@@marylinharris1353 A hidden garnish, as it were.
Is creme fraiche the same thing as sour cream? I have never seen it in the area where I live.
it not the same best to use double cream instead also called heavy whipping cream. sour cream is slightly acidic only has around 20 percent fat plus it contains lots of gélatine or other thickeners in it
@@FrenchCookingAcademy where can I find creme fraiche?
@@jameshurston5017 Whole Foods
How do you keep the whole thing warm so that it doesn't get cold when serving?
Ciudadize hi there in order to keep the fish warm while making the sauce, you have to keep the fish in a dish (covered with foil or baking paper) in the oven at a low temperature while making the sauce
Thank you!
Why do you put the paper ring on top while cooking the fish? I've seen you do it plenty of times in other videos but never knew what it's for, thanks.
hi there the paper lid is used to keep the moisture in and avoid the surface of the ingredients expose to air to dry up. thanks for watching
I had the same question, so I Googled it...but it wasn't explained as well. The part of the answer here that intrigued me was re: "avoid the surface of the ingredients exposed to air" from drying...for years I've been standing there poking my meat into the liquid with a wooden spoon to stop it from drying out....meanwhile, all I needed was parchment paper and scissors...better late than never!
i got a video on how to make the parchment paper circle too 🙂🙂👨🏻🍳
@@FrenchCookingAcademy Awesome! Thanks! :D
What is cream fresh?
It's not sour cream, it's just cream separated from fat milk. Google "creme fraiche brands in usa", Whole Foods Market have some.
why the paper?
It helps keeping the steam down so the part of the fish which is not underwater will cook properly and won't dry.
I hope I hear harps playing when I make it.
LOL ME TOO!!!!
I heard the harps when I ate it....
Hope I hear harps too, not Fire Engine sirens
Is it possible this sauce is a lot closer to sauce Allemande and not plain, basic velouté? Still excellent, even without wine. Never tried it before, sorry to say. I would suggest quantity be reduced for home cooks - it's a LOT of sauce.
Zalman Sandon hi there yep you are right I am actually looking into this and making smaller portion what would you think would be ideal?
I got a little more than two cups of sauce, more than sufficient for four people. Nothing you need to change. Just mark the notes with approximate quantity to be expected. I fjust finished freezing leftover sauce in 1/2 cup bags. Next time fumet with wine.
Fish stock is not easy to find in the UK and even then very expensive.
Will the veloute taste good with salmon? Also, I do not like wine in food, can you please suggest an alternative?
Thanks
Red meet with red wine and white wine for fish (take a dry wine) and always try to take a Bordeaux
Everything is perfetct but one thing... ALWAYS get your wooden spoon out from pan or whatever u are using during cooking. You are not cooking spoons and other requisites, you are cooking food.
Cheers!
Did I miss something where did the leeks go?
When will the French start taking advantage of cooking with butter?
Ahahahahahaa! I wonder!!
I wonder how it would be to steam the leeks...let them cool...them wizz them up in a food processor and make a sauce...stir it into a roux...touch of garlic...
The leek sauce could get drizzled over the butter sauce...
Somewhere along the way I'd like to add some tarragon and marjoram......
elle n'est pas mal votre sauce , vraiment technique
Pochette Cherline merci cherline. En fait ce n'est juste qu'une sauce au beurre mais je compte bien faire plus de recette de sauces qui sont délicieuses et faisable à la maison. Merci pour votre intérêt sur la chaîne .
@@FrenchCookingAcademy ça me fait penser à la technique pour faire la sauce pour une blanquette de veau, et croyez moi, il y a 45 ans déjà, j'ai trouvé ça très technique, surtout pas 1 seconde d'inattention! Merci bien!
Green Beans maybe Duchess potatoes.
Slack roux?
😎
hi,
m a vegetarian n want to try French cuisine with all its rich making and eating habits..... can you give some options?
Yeah the Tomato tart recipe for instance is quite good and its totally vegetarian, the Nicoise salad as well be done without the tuna and same for the lentils salad, I have posted too a recipe for delicious potato pancakes with a goat cheese salad. its all in the playlists :o)
k, thanks.
Lettuce
I have a fever, and the only prescription is....more butter.
How many times he put butter🤣🤣
this is enough butter to kill family of 4 instantly
❤❤❤🔪👨🍳
Wish there was a gluten free option
You can thicken stock (to make velouté) with corn or potato starch, as well as arrow root, skipping the roux altogether.
Plain flour
He means a bechamel not a velouté sauce. A bechamel is made with butter and a roux a real velouté sauce is made with chicken stock. It’s basically chicken gravy.
Where are the leeks?
DaBomJr 09:50
Got burre?
Superbe mais chargé en beurre.
Jesus thats a lot of butter
The recipe is missing some butter
Haha.. a little Piss of the lemon sole!
And I blame my liver...