Croutons Recipe | Crispy Crunchy and Tasty | Bread Croutons Indori Style
Croutons is make from Bread and It will be use in Soup and also eat as a snack food...............
Croutons Recipe | Crispy Crunchy and Tasty | Bread Croutons Indori Style
#tandonskitchen #croutons #fries #soup #garnish #food #crispy #soupbread #breadcroutons #toastedbread
So Watch it ....................and Make Crunchy Crispy Croutons ............
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PAUL BOCUSE LOUP EN CROUTE THE CLASSICAL RECIPE OF SEA-BASS IN FILLO PASTRY WITH BUTTER HERBS SAUCE
PAUL BOCUSE LOUP IN PASTRY WITH HERBS AND BUTTER SAUCE
The famous fish of Paul Bocuse in pastry baked in the oven and served with a delicious herbs and butter sauce.
Depending on your country they call him, Loup, Bar, Perch, Sea-Bass, Trevally.
The Legendary Loup en croûte created by Master Chef PAUL BOCUSE, Michelin starred restaurant at L’Auberge Du Pont de Collonges near Lyon, France. This dish consists of a whole Sea Bass (bar-Loup) stuffed with a Provencial Herbs and a Cottage Cheese-Spinach filing wrapped in puff pastry and baked. The all fish is then brought at the client’s table. It is meticulously filleted and served with a rich butter sauce with provencial herbs.
Today 2 ex restaurateurs Gerard Garbé and Andrew Howarth will do their best to recreate this master piece.
Ingredients
600-800 g Sea-bass, Trevally, Loup,
600 g of Puff pastry (home made or from supermarket)
1 yolk for (dorure)
50 g of flour to roll the pastry
2 tbsp olive oil
Cottage cheese, spinach stuffing
150 g Cottage cheese
200 g fresh Spinach
4 garlic cloves Garlic (or 2 tsp of crushed garlic)
30 g clarified butter
20 g pines nuts
2 tbsp lemon juice
Fleur de sel, Ground pepper
Butter sauce with herbs
Tarragon
Parsley
Basil
Sage
40g of Clarified butter
60 g Shallots diced
80 ml white wine dry
20 ml Red vinegar
20 ml Water
150 g of unsalted Butter at room temperature
Directions:
Prepare the Sea Bass, Trevally, Loup.
Remove the skin, the fins and the dorsal bone.
Cottage cheese stuffing:
Remove the stem of the spinach and wash well.
Warm up a pan and add the clarified butter.
Add the garlic and the lemon juice.
Add the spinach and wilt them 2 minutes.
Drain the spinach remove the garlic.
In a bowl combine the cold spinach, the Cottage Cheese, egg, pine nuts, grated cheese and season well.
Fill up the fish:
First fill up the back of the fish with Provencial herbs
Then fill up the fish with the Cottage cheese stuffing,
Add some olive oil on the top of the fish to marinate and keep it cool in the fridge for 1 hour.
Fillo Pastry :
Roll out the pastry dough to form the base. Lay the pastry in an oven tray.
Lay the fish on the pastry.
Lay the second pastry and lay it on the top of the fish. Seal the 2 pastries with an eggwash.
Decorate your fish by adding eye, mouth, scales and fins.
Cook in the oven for 40 minutes. 10 minutes at 200°C and 30 minutes at 180°C.
Butter sauce with herbs:
Warm up a pan on the stove.
Add the butter clarified
When melted add the finely diced shallots.
Add your chopped herb.
Add your red vinegar and the white wine. Reduce to 90 %.
Add 50mls of water to compensate for the evaporation of the vinegar and wine. Boil again and add the soft butter in parcels. You don’t need a whisk just turn the pan to mix and dissolve the butter until the sauce get thicker.
Filter the sauce and keep warm until needed.
Bon Appetit. Enjoy.
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#paulbocuse #loupencroute #fishencroute #seabass
Home Made Croutons
Simple and delicious croutons made in a matter of minutes. Follow our recipe or add parmesan, basil pesto or anything that tickles your fancy to change it up a bit. Great for an afternoon snack too. Perfect for kids that love to help. Using The Bag Holder makes working in the ktichen seem like play time. No mess meals in minutes.
Easy Fresh Croutons #crouton
Take any old bread you have and give it a new lease on life with this recipe for making fresh croutons! (not to be confused with cretins) Nothing could be easier as you amaze your loved ones and baffle your contrarians by whipping up a batch of these crispy crusty crunchy croutes with common household ingredients. Simple enough to please and tasty enough to stop a heart attack, you must give this technique a chance.
#bonappekit #bread #baking #crouton #croutons #salad #homemade #howtocook #recipe #cooking #easyrecipe #simplecooking #fresh
LES CROÛTES BERNARD - UN NOM QU'ON EST PAS PRÈS D'OUBLIER!
Cette semaine, on a invité notre amie Camille dans la cuisine. Pourquoi? Parce que Camille, elle paraît bien à la caméra… mais aussi parce que c’est la seule et unique détentrice de la recette des croûtes Bernard que l’on connaisse. Quoique maintenant, nous aussi on a la recette! Et c’est tant mieux!
Qui est cet obscur Bernard qui a donné son nom à ces délicieuses croûtes? Même Camille n’est pas certaine… Selon elle, ce serait l’ami du père d’une de ses amies. Dans tous les cas, si on se perd en conjectures sur l’origine de la recette, on sait au moins une chose… C’est bon en petit Jésus! Et justement, la fête du petit Jésus approchant à grand pas, voilà une recette idéale pour vos partys de Noël.
Les croûtes Bernard, c’est un peu comme si on avait trouvé le moyen de manger de la fondue au fromage sans tout le trouble et la vaisselle. Avec en bonus du bacon et des petit champignons bien dorés. C’est la recette de petits canapés qui fera de vous une légende. Oh, et si jamais vous connaissez le Bernard responsable de l’invention de ces croûtes, laissez-nous savoir. Faut vraiment qu’on lui dise qu’il a changé notre vie!
_______________________________________
Pour une quinzaine de croûtes Bernard
15 croûtons
1 oignon moyen coupé en petits dés
6 champignons blancs coupés en dés
3-4 tranches de bacon coupées en petits morceaux
1 noisette de beurre
1 oeuf
1 tasse de fromage ferme râpé (le gruyère est un choix majestueux selon Camille, mais à votre goût!)
1/2 tasse de vin blanc
Dans une poêle bien chaude faire fondre le beurre et y ajouter l’oignon, les champignons et le bacon.
Faire cuire à feu moyen élevé jusqu’à ce que les champignons soient bien dorés, le bacon presque cuit et les oignons ramollis et translucides (environ 6-8 minutes).
Pendant ce temps, battre l’oeuf et le mélanger au fromage râpé.
Une fois le mélange oignons-champignons-bacon cuit, ajouter le vin blanc et faire réduire environ 2-3 minutes. Il doit rester un peu de liquide, mais pas trop.
Retirer la poêle du feu et ajouter le fromage et l’oeuf immédiatement en mélangeant vigoureusement pour ne pas que l’oeuf cuise en omelette.
Dans une plaque à biscuits, disposer les croûtons garnis d’environ 1 cuillère à soupe du mélange et enfourner à 450 F durant 6-8 minutes.
Laissez refroidir 1-2 minutes et servir immédiatement à vos invités affamés.
Attention, ça part vite.
Bon appétit les confits!
Cream of Tomato Soup with Grilled Cheese Croutons | ENTERTAINING WITH BETH
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CREAM OF TOMATO SOUP AND GRILLED CHEESE CROUTONS
Serves 2-4
Ingredients
29 ounces (855 ML) of diced canned tomatoes
1 cup (240 ml) vegetable broth
1 tbsp (15 ml) tomato paste
1 tbsp (15 ml) olive oil
1 garlic clove, minced
1/2 tsp (2.5 ml) salt
1/4 tsp (1.25 ml) pepper
2 tbsp (30 ml) heavy cream
2 tbsp (30 ml) fresh basil, roughly chopped
2 pieces sourdough bread
1 tbsp (15 g) butter
2 pieces mozzarella cheese
METHOD:
In a large sauce pot combine the diced tomatoes and their juice, broth, tomato paste, olive oil, garlic, salt and pepper. Heat on a medium flame and simmer.
Meanwhile, butter 1 side of both pieces of bread. Place one piece in a large skillet, butter side down. Place the cheese on top, and then the second piece of bread on top of that (butter side up). Grill the sandwich until golden brown and then flip and do the same to the other side.
Remove from the heat and set aside on a cutting board. You want it to cool slightly.
Then return to the soup, and with an immersion blender gently puree a bit. You can also do this in a counter top blender. Don't puree too much, since you want to reserve some of the chunky texture. Add the heavy cream. Heat for another minute.
Cut the sandwich into ½ inch squares. Ladle the soup out into bowls, place a few of the grilled cheese croutons on top, and garnish with the fresh basil. Et voila dinner is ready!!