How To make Crab Custard with Lemon Butter Sauce
1 Brocolli;bunch, medium
-cut into small florets 1/2 lb Crab meat;fresh or frozen
-trimmed of cartilege 3 Eggs
3/4 c Whipping cream
3/4 c Milk
-salt & ground white pepper 1 pn Nutmeg, ground
LEMON BUTTER SAUCE:
1/2 c White wine
1 Shallot, dry;finely chopped
1 c Butter; cut in pieces
1/4 c Whipping cream
1 Lemon;juice of
In this recipe Quebec snow crab is combined with brocolli, oven-poached and served on a sauce, nouveau cuisine fashion. This appetizer is the creation of Chef Denis Pelletier of Moulin de St. Laurent, a contemporary French restaurant located in an old stone mill in the village of St. Laurent on Ile d'Orleans. Ramekins can be filled ahead and oven poached at the last minute, or you can reheat the cooked flan in a microwave oven for about 2 minutes at Medium (50 percent). Cook brocolli florets in boiling salted w
How To make Crab Custard with Lemon Butter Sauce's Videos
Sauce Americaine: The Mother Of All Seafood Sauces ( made with crabs)
Join my online French cooking classes ????????: Sauce Americaine (Translated American sauce) is part of the great French seafood sauces dating back from the 1860's.
This sauce is made with fresh crustaceous ( lobster or crabs) that are then pan fried in olive oil, flambee with cognac, deglaze with white wine and cooke in a bath of freshly made fish stock with an addition of tomatoes garlic, shallot and carrots.
That amazing French seafood sauce can be served with any fish or seafood you like. if you want you can also use on its own and serve as a lobster or crab bisque alongside a few pan fried garlicky fresh croutons.
Cookware and ingredients for that recipe:
French style casserole pan:
Pestle and mortar:
Ingredients:
*****************
1 kg of crustaceous : ( small crab, lobster or scampi ) can be only shells and legs when using lobster.
100 grams carrots
100 grams onions
40 grams shallots
400 grams chopped tomatoes ( can tomatoes are fine)
2 garlic cloves ( bruised)
bouquet garni :( thym, parsley stokes, bayleaf, green part of of leek leaf)
3 tablespoons of olive oil
parsley: a handfull (chopped)
or
tarragon a handful (chopped)
To deglaze:
****************
50 ml cognac (Flambee)
200 ml dry white wine ( sauvignon blanc is fine)
Fish stock :
****************
1 kg of fishbones
50 grams shallot (finely sliced)
120 grams of onions (finely sliced)
70 grams carrot roughly diced (mirepoix)
1 small bouquet garni ( 2 twigs of thyme plus 1 bayleaf)
1.5 litre water
100 ml white wine
1 tablespoon of plain butter
(No need for salt and pepper)
Thickening agent:
beurre manie: 20 grams of butter and 20 grams of plain flour mixed together by hand in a small bowl.
or
starch 1 tablespoon diluted in a little water
Cooking times:
- Fish stock: 40 minutes
- American Sauce: 30 minutes uncovered. ( 15 minutes in the first part then another 15 minutes after the shells have been crushed and re added to the pan)
reduction: another 10 minutes at then when the sauce has been filtered and the thickening agent added. make sure you add the thickening agent bit by bit until you get the desired thickness ( the sauce must be just thick enough to coat the back of a wooden spoon)
Wine pairing: dry white wines such a Chablis grand cru or a good champagne.
Note for that recipe: the authentic way to do that sauce is to make it with 1 or 2 whole lobsters that you would chop large chunks ( keep the head shells to decorate). To do so, cook the lobsters chunks for the first 15 minutes as shown in the video and when the lobster is cooked, remove the flesh for the shells ( reserving them for later for serving) then, once the meat is reserved, crush the lobster shells and legs and add them back in the sauce. leave the sauce to cook for another 15 minutes. when the sauce is cooked and thickened, serve the pieces of lobster flesh on a plate, cover with plenty of sauce and decorate the plate with the lobster heads towering up with a bit of parsley (and eventually a set of small fish detailed in puff pastry and cooked in the oven). beside of each lobster shell
Check my cookware page:
support my work on Patreon:
The one and only cast iron dutch oven I use:
My favorite frying pan:
****************************
Online food converter:
****************************
Website for text, print friendly recipe
****************************
White Butter Sauce
This is the best basic butter sauce I've tasted or worked with. This primary sauce can be used to make hundreds of flavor combinations and allows for a lot of creativity for the cooks who use it. Highly recommended.
Easiest Butter Garlic Prawns Recipe | Fish Recipe | How To Make Garlic Butter Prawns | Varun Inamdar
Download the Get Curried App by clicking on this link:-
Learn How To Make Butter Garlic Prawns Recipe At Home, from The Bombay Chef - Varun Inamdar only on Get Curried. Make this Fish Recipe of Garlic Butter Prawns in a simple, quick and easy method, at your home and share your experience with us in the comments below.
Ingredients:-
1 tbsp. Oil
¼ cup Salted butter
25 medium sized raw Prawns, peeled with tail on
⅛ cup Garlic cloves, crushed
⅛ cup Green garlic, chopped
Salt, as required
Freshly ground black pepper, as required
Chilli flakes, as required
⅛ cup parsley, chopped
2 tbsp. Lemon juice
½ tsp. Corn starch
2-3 tbsp. Water
Method:-
- Heat oil in a pan and add prawns to it.
- Toss this well and add salt. Keep the flame on high.
- Add garlic, butter, parsley and toss again.
- Add water, chilli flakes, black pepper, corn flour slurry, lemon juice and mix well.
Delicious Butter Garlic Prawns are ready to eat.
Host: Varun Inamdar
Copyrights: REPL
Subscribe and Get Regular Updates:
HOW TO MAKE CRAB STUFFED SALMON! (GARLIC CREAM SAUCE + MASHED POTATOES + SUGAR PEAS)
HOW TO MAKE CRAB STUFFED SALMON! (GARLIC CREAM SAUCE + MASHED POTATOES + SUGAR PEAS) ~ In this video I will be showing you how to make crab-stuffed salmon. I hope you enjoy the video this how to/cooking video :) Please share, like, comment, and subscribe. Thank you for all of your support!
Items used in video ~
Glass Bowls:
Measuring Cups:
Measuring Spoons/Cups:
Ingredients:
Garlic Cream Sauce:
Olive Oil
1/4 cup Diced onion
1/2 tbsp minced garlic
1/2 cup chicken broth
2 Tbsp butter
1/4 cup heavy cream
Juice 1/2 Lemon
1 Tbsp dill
1/4 tsp pepper
1/4 tsp salt
Crab Mixture/Stuffing:
1/4 Cup Bell Peppers
1/4 Cup Diced Onions
1/4 Cup Green Onions
1/2 Tsp Pepper
1/4 Tsp Onion Powder
1/4 Tsp Garlic Powder
1/4 Tsp creole
1/2 Tbsp Old Bay
1 Tbsp Parsley
2 Tsp Worcestershire sauce
1 1/2 Tsp Hot Sauce
1 Tsp Lemon Juice
1 Tsp Dijon Mustard
2 Tbsp Mayonnaise
1/2 Cup bread crumbs
1 egg
Salmon:
2 Salmon Fillets
Pepper
Onion Powder
Garlic Powder
Old Bay
Melted Butter
Mashed Potatoes:
1/4 Cup Sour Cream
1/2 Cup Heavy Cream
1 oz Cream Cheese
4 Tbsp Butter
1/4 tsp Salt
1/4 Tsp Pepper
Sautéed Sugar Peas:
Sugar peas
Salt
Pepper
Butter
Instagram:
✅COOKING WITH KIONA: CHANNEL TRAILER ~
✅HOW TO MAKE SEAFOOD BOIL IN A BAG (KING CRAB + SNOW CRAB + BLOVE SMACKALICIOUS SAUCE)! {Most viewed} ~
✅MY MOM'S CHANNEL (KC CONNECTION) ~
Business inquires please contact me @:
Follow me on: Email: cookingwithkiona@gmail.com
Send All Mail to Address Below
Mailing Address :????????
Cooking with Kiona
9526 Argyle Forest Blvd , STE B2 #438
Jacksonville, FL 32222 ~
~
DISCLAIMER: The links above are affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
Béarnaise Sauce
Bearnaise Sauce is one of the 5 French mother sauces, and is considered by many to be one of the most magnificent sauces for steaks. Notoriously difficult to make by hand, this recipe uses an easy method that yields exactly the same result in 2 minutes flat!
PRINT RECIPE:
Just put everything inside the bread and take it to the oven!
INGREDIENTS:
• Bread
• 11 eggs
• Salt
• Paprika
• Black pepper
• Butter
• Ham
• Grated mozzarella cheese
Click on the link below and access other delicious recipes!