How To make Cold Poached Salmon w/Mustard Lime Sauce

Dill Sauce | Recipe | Food & Wine

This creamy, mayonnaise-based dill sauce is delicious with anything from fish cakes to steamed vegetables.

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Master the Art of Beurre Blanc: Learn the Simple and Fast Technique for Perfection Every Time

Learn the easy and fast method on how to make a Beurre Blanc at home. I also explained the difference between the Beurre Blanc and Beurre Nantais.
????‍???? MY COOKING COURSE FOR BEGINNERS:
????FRENCH CULINARY TERM GUIDE:

????????INGREDIENTS????????
200 grams butter ( salted or unsalted)
50 ml dry white wine
25 ml white wine vinegar
30 grams shallots
50 ml cream (heavy cream)
salt and white pepper to season
a pinch of cayenne pepper (optional)

the shallot can be discarded or kept in the sauce ( it is up to you)
if you keep the shallot I would advise cooking them first in 50 ml fish fumet then start the reduction

**********************************************************************************
Quality French homeware:

???? Become a subscriber and click the bell icon so you never miss a cooking tutorial:

????️ join the FCA community on Patreon:

????️ Spread the word about the channel and the website

???? Visit my Amazon cookware page:

UTENSILS AND COOKWARE STARTER KIT:

The cast iron pan I always use:

******************************************************
The Mauviel pan I use plus good copper models:

*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):

Essential utensil set:

Kitchen scales Us Oz and metric grams:

Measuring cups set:


Great starter cookware set (tri-ply clad):

A good nonstick pan:

A Great cast iron enameled French made pot (Staub):

KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:

Forged knife set (mercer culinary):

Fibrox knife set (victorinox):


GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
***************************************************
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:
*************************************
Escoffier culinary guide (in english):

Larousse gastronomique:

Le repertoire de la cuisine (in english):

World atlas of wine:

For the Love of Food: Episode 6 - Poached Salmon with Cucumber Dill Sauce

The Food Chick cooks up a delicious recipe for salmon, complimented with a flavorful cucumber dill sauce, as well as sautéed sugar snap peas.

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Salmon with Creamy Herb & Garlic Sauce

This quick, creamy Salmon Sauce gets a fine dining touch with the addition of fresh tarragon and chervil. It's just an excellent, easy salmon recipe for all those times when you want a touch of luxury with minimal effort!

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Salmon Salad Nicoise with Tarragon Mayo (Part 2) | Gordon Ramsay

Gordon Ramsay starts the second stage of his nicoise by preparing a light tarragon mayonaise.

The most delicious Christmas recipes, cooked up by the world's greatest chef at home, Gordon Ramsay's Ultimate Christmas will teach you everything you need to know to cook up the perfect Christmas.
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#GordonRamsay #Cooking

Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –

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How to make a velouté sauce with salmon or other fish | Quick method

Learn how to pan poach salmon in apple cider and make a deliciously easy velouté sauce with the cooking juices. This method works with white fish too.
GET THE RECIPE:
????‍???? MY COOKING COURSE FOR BEGINNERS:
????FRENCH CULINARY TERM GUIDE:


**********************************************************************************
Quality French homeware:

???? Become a subscriber and click the bell icon so you never miss a cooking tutorial:

????️ join the FCA community on Patreon:

????️ Spread the word about the channel and the website

???? Visit my Amazon cookware page:

UTENSILS AND COOKWARE STARTER KIT:

The cast iron pan I always use:

******************************************************
The Mauviel pan I use plus good copper models:

*******************************************************
Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):

Essential utensil set:

Kitchen scales Us Oz and metric grams:

Measuring cups set:


Great starter cookware set (tri-ply clad):

A good nonstick pan:

A Great cast iron enameled French made pot (Staub):

KNIVES AND KNIFE SETS:
*******************************************************
Great value chef knife:

Forged knife set (mercer culinary):

Fibrox knife set (victorinox):


GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
******************************************************
Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
***************************************************
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:
*************************************
Escoffier culinary guide (in english):

Larousse gastronomique:

Le repertoire de la cuisine (in english):

World atlas of wine: