How To make Fish Fume Great Chefs
FISH FUME:
Fish bones (sole is best -- or use 1/2 salmon/sole) 2 tb Butter
1/2 md Onion, sliced
1/2 md Carrot, sliced
Bouquet Garni * 1 1/2 c Wine, white
1 c Stock, chicken OR
1 c Water
* Bouquet Garni is a cheesecloth bag with parsley, bay leaf, oregano, thyme, and rosemary inside.) Fish Fume: ========== Heat the butter in a saucepan. Add onion and carrot and cook briefly for about 1 minute. Add fish bones and continue to cook. (Do not brown, but cook until meat falls off.) Add bouquet garni, white wine and chicken stock or water. Bring to a boil and cook for 15 minutes. Remove the bouquet garni. Strain through chinois. Reduce by half, strain again, and reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Udo Nechutnys, The Miramonte Restaurant, San Francisco, CA
How To make Fish Fume Great Chefs's Videos
SALMON BRUSCHETTA | Recipe
Salmon Bruschetta
The easy recipe for a smoked salmon bruschetta with cream cheese, chives, capers, and black pepper.
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Premiere Pro
Music: Jessica - Joey Pecoraro
Camera: Canon T5i
Lens: 50 mm
Smoked Salmon Appetizers / Canapé – Bruno Albouze
An awesome appetizers so easy to make using leftover pain de mie!
To get the full recipe go to
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Ich habe noch nie so leckeren Fisch gegessen Zartes Rezept, das im Mund zergeht!
Ich habe noch nie so leckeren Fisch gegessen Zartes Rezept, das im Mund zergeht!
Nicht umsonst ist dies eines meiner beliebtesten Rezepte aller Zeiten. Die cremige Pilzsauce ist unglaublich cremig und lecker. Alle lieben dieses Rezept und ich freue mich sehr, wenn ich es für die ganze Familie koche. Ich mache das sehr oft für Freunde und Familie, weil sie es wirklich genießen. Das Kochen ist sehr einfach, also kann es jeder machen. Folgen Sie einfach den einfachen Schritten und voila, das Abendessen ist fertig und alle sind glücklich. Probieren Sie dieses einfache und leckere Rezept aus und sagen Sie uns, wie es Ihnen gefällt.
Rezept und Zutaten
Lachs.
Salz Pfeffer auf beiden Seiten.
8 Pilze.
Olivenöl.
2 Minuten von beiden Seiten braten.
3 Knoblauchzehen.
Salz Pfeffer.
Mehl 1 EL
Sahne 200ml.
Dill.
3 Minuten kochen.
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Guten Appetit
Ich hoffe, Sie genießen alle Rezepte, Sie können sie mit Ihren Freunden in sozialen Netzwerken teilen und mir Ihre Fragen schreiben oder einfach ein Emoticon hinzufügen. Dies ist sehr wichtig für die Entwicklung meines Kanals
#alle_rezepte
#rezept
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En
Never have I ever eaten such a delicious fish Tender recipe that melts in your mouth!
It's not for nothing that this is one of my favorite recipes of all time. The creamy mushroom sauce is incredibly creamy and delicious. Everyone loves this recipe and I am very happy when I cook it for the whole family. I do this a lot for friends and family because they really enjoy it. Cooking is very simple so anyone can do it. Just follow the simple steps and voila, dinner is ready and everyone is happy. Try this simple and tasty recipe and tell us how you like it.
Recipe and Ingredients
Salmon.
Salt pepper on both sides.
8 mushrooms.
Olive oil.
Fry for 2 minutes on both sides.
3 cloves of garlic.
Salt pepper.
Flour 1 tbsp
Cream 200ml.
Dill.
Cook for 3 minutes.
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Bon Appetit
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New York City Food - The BIGGEST Smoked Salmon Factory! Acme Smoked Fish NYC
Puff Pastry Salmon (Salmon Wellington)
Here is what you'll need!
Serves 2
Ingredients
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten
Preparation
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
13. Slice, then serve!
Music provided by Warner Chappell Inc. Used with permission
How to Make Ceviche
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In a country where—as Gastón Acurio said—ceviche is way more than a recipe, it's a way of life, it's pretty much a given that Peruvians take the dish pretty seriously. Javier Wong is arguably the top ceviche-maker in the country—some even call him the godfather of ceviche. He's not only well-respected in the chef community, but also amongst serious ceviche eaters.
His secret (although he claims there's no secret) is in the simplicity of the dish. It's almost like a minimalistic ritual; you need the freshest possible fish (he only works with sole), Peruvian limes, onions, salt and pepper. And a lot of love to mix it with.
He only works out of his own small house in the working class neighborhood of La Victoria (hence the eatery's name, Chez Wong), he doesn't have a menu, and you have to call days in advance in order to get a spot. But if you want the real deal, he's your guy. And now he's going to show you how to do it yourself.
Check out the recipe here:
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