How To make Seafood Souffle Casserole

Easiest way to make bistrot style fish quenelles with a sauce to die for

This week we are making French Bistrot style fish quenelle (dumplings) with a langoustine and cognac cream sauce using a simple technique that will allow you to make restaurant quality quenelles of any type. ????‍???? TO LEARN HOW TO MAKE SAUCES AT HOME:

written recipe:


ingredients: (yields enough to make for 4 to 8 quenelles depending on size)

For the quenelles:
250 to 300 grams /8.8 oz to 10.5 oz fresh meaty white fish filet
2 eggs regular size
150 ml / 5 fluid oz pure cream (heavy whipping cream)
60 grams /2.1 plain butter (has to be a bit soft and cut in cubes)
salt, pepper and cayenne pepper for the seasoning
once made the mixture must be covered with plastic wrap and cooled overnight in the fridge.

To poach the quenelles: (always use a spoon plunge in very hot water to shape the quenelles)
a large pan with plenty of simmering water. add in it
1 garlic clove cut in half
a small twig f thyme
2 pinch of salt
poach the quenelle for time 15 minutes, (turn them over every 5 minutes)

For the sauce I made:
200 grams / 8.8 oz langoustine or tiger prawns or any other crustaceans (the shells have to be bruised with a rolling pin prior to cooking.
1 good tablespoon butter for the cooking
1 tablespoon carrot (cut in rough cubes)
1 tablespoon celery roughly chopped
20 grams shallots (roughly sliced)
1 tablespoon finely sliced leek ( white part)
1 garlic clove ( bruised)
1 teaspoon tomato paste
2 tablespoon cognac
salt and pepper to season
300 ml homemade fish fumet reduced to 150 ml
200 ml cream pure (heavy cream)

For the serving: cover the quenelle half way with sauce and bake in the oven for 10 minutes (with the oven top element on (broiler / grill ) at 190 degrees C /372 F

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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:

Le garde manger:

Paul Bocuse Institute culinary book:

The complete robuchon:

The professional Patry chef:

Baking and pastry, mastering the art:

Beautiful French Pastry recipe book:


CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):

Larousse gastronomique:

Le repertoire de la cuisine (in english):

World atlas of wine:

Mary Berry's Fish Pie with Crushed Potato Topping

Fish Pie with Crushed Potato Topping recipe:

Every recipe in Mary Berry Cooks the Perfect includes Mary's 'Keys to Perfection' - tips and tricks to ensure you achieve perfect results every time. In this video Mary shows you her Keys to Perfection for making her Fish Pie with Crushed Potato Topping. Full recipe pdf above.

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This is a UK title only.




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Jacques Pépin Makes a Seafood Omelet | American Masters: At Home with Jacques Pépin | PBS

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Jacques loves omelets in any form, but the seafood omelet is one that is a bit more rich and sophisticated than most. It’s a very elegant dish for a light supper. Happy cooking!
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How To Make Crab & Shrimp Spinach Dip | Your New Favorite Appetizer Recipe! #MrMakeItHappen

You've had Spinach Dip and you've had Crab Dip... now it's time to marry the two together and throw in some Shrimp for good measure! You guys have to give this one a try! Let's #MakeItHappen

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Shopping List: Ingredients - Bake at 375 for 25-30 mins
1 lb large shrimp
8 oz crab meat (lump or claw)
10-12 oz fresh spinach
1 lemon
red pepper flakes
4 oz cream cheese
2 cups half and half
3 tbsps butter
1-2 tbsps flour
2 cups shredded parmesan cheese
2 cups shredded mozzarella
1 tbsp better than bouillon chicken base (optional)
1/2 diced yellow onion
fresh parsley
1 tbsp garlic paste or minced garlic
salt, pepper, garlic, onion powder, cajun seasoning (to taste)

Cooking with Scallops | MasterChef Canada | MasterChef World

Join the tension-filled culinary competition as home cooks take on the challenging task of replicating a delicate sea scallop mousse. Jennifer faces an unexpected setback but quickly devises a creative solution. Will her resourcefulness lead to success, or will it end in disaster? Watch to see who impresses the judges in this high-stakes battle of flavours and techniques!

#scallops #mousse #CreativeCooking

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Cheese Soufflé Recipe

Cheese Soufflé is an amazing savory dish with a great flavor and texture. These airy and fluffy soufflés are made with three types of cheese, Swiss, Cheddar and Parmesan that bring an intense flavor and make them totally irresistible. You can prepare soufflé in a large soufflé dish or in individual portions, either way it is a great dish you can prepare for special occasions or simply for lunch or dinner.

#cheesesoufflerecipe #cheesesouffle

To print the recipe check the full recipe on my blog:


Ingredients

Makes 4 servings
3 tbsp (40g) butter
1/3 cup (40g) flour
1 cup (240 ml) milk
1 tsp (5g) Dijon mustard
1/2 tsp (2g) salt
1/4 tsp (1g) paprika
Freshly ground black pepper
4 large eggs
1/2 cup (50g) Swiss cheese, grated
1/2 cup (50g) Cheddar cheese, grated
1/4 cup (25g) Parmesan cheese, grated

Topping
grated Parmesan cheese, optional
For coating the ramekins
butter and breadcrumbs for coating the ramekins

Background music: Café De Philosophie by Kyle Preston (Taxi Music) Artlist

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