Jules Cooking Global Basic, Beurre Blanc
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Enjoy making this recipe!
The ingredients:
- 3 Shallots
- 0.5 lire of white wine
- 1 sprig of rosemary
- 1 bay leave
- 1 sprig of thyme
- 8 peppercorns
- 180 grams of whipped cream
- 100 grams of cold cubes of butter
Bon Appetit!
Oysters Diane Recipe w/ Fresh Outer Banks Seafood - Chef Wes Stepp
Visit to download the full recipe from this video, watch more videos from Chef Wes Stepp and get to know the Red Sky Cafe, one of the best restaurants on the Outer Banks.
On this recipe, Chef Wes sautees oysters - even on the Outer Banks, pan-seared oysters are not that common. Pay attention to his technique!
Video taken by the web marketing team of
OYSTERS ROCKEFELLER | Oysters in the oven
Hi Friend ,
Welcome To My New Video
OYSTERS ROCKEFELLER | Oysters in the oven
How to enjoy OYSTERS at home? If you are an oyster lover don't miss this flavorful Oysters Rockefeller Recipe baked in the oven and seasoned with truffle oil. It's soft, tender, and very delicate. Dive into a fine dining experience at home!
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????MORE GREAT SEAFOOD & FISH RECIPES:
✅Smoked SALMON | Salmon with Poached Egg
✅GEODUCK Royal Clam | Aphrodisiac Food
✅FRIED SHRIMP Recipe | with Spicy Passion Fruit
✅Baked FISH with Vegetables | Family Dinner
✅Baked Stuffed Mushrooms With SEAFOOD
✅Seared Scallops in Garlic Butter sauce & Wine
✅Seafood Spaghetti in Fresh Tomato Sauce
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OYSTERS ROCKEFELLER
Video chapters:
00:00 Oysters Rockefeller recipe
00:35 How to choose oysters
00:48 How to clean oysters
00:58 How to open oysters
01:26 How to prepare oysters
02:31 How to make a sauce for oysters
03:42 How to bake oysters in the oven
04:11 Season oysters with truffle oil
PREP. TIME: 15 min
COOK TIME: 20 min
TOTAL TIME: 35 min
SERVINGS: 2
***
INGREDIENTS
1 bunch of spinach (approx.8,81 oz.- 250 gr.)
1,76 oz / 50 gr unsalted butter
1 garlic clove
1 shallot
10 tbsp / 150 ml milk
2 tbsp flour
1,83 oz / 50 ml white wine
Kosher salt
Drops of truffle oil (optional)
RECOMMENDATIONS:
* When choosing the oysters be sure that they are fresh and alive. For that, the smell should be good and the shells should be closed, if they are opened, tap the shell, and if it closes the animal is still alive and safe to buy.
* To keep oysters fresh and alive overnight, store them in the fridge and moist with ice on the top.
* Wash oysters with a brush to avoid damaging the skin on the hands.
* For opening oysters always use a kitchen towel.
* Remove the sand from all edges with a finger, carefully keeping juice inside of the shell.
INSTRUCTIONS:
FOR SPINACH :
Heat a large pan over medium-high heat, add the garlic and sauté until fragrant approx.1 minute. Add the spinach, and stir until all spinach is wilted about 2-4 minutes. When it´s done, let it cool down and squeeze a bit.
FOR BECHAMEL:
Heat a pan over medium heat, add the butter, after shallot, and sauté till it softens.
Toss the flour and keep on stirring till the flour cooks to a golden, sandy color for about
3-5 minutes. Add the milk in portions constantly stirring, and do it several times as shown in the video until it reaches a homogeneous stage. At that moment, season with salt, add white wine, and let it evaporate for about 2 min. The consistency of the sauce should be creamy.
Finally, mix the spinach with the bechamel sauce.
Spread coarse salt into a baking pan. Place the oysters (using salt to keep shell level), reserving the oyster and its liquid at the bottom of the shell. Top with spinach mixture and parmesan.
Bake oysters in the preheated oven, uncovered, at 392 F / 200° until cheese gratinates for approx. 5 minutes.
Once it's done, add two drops of truffle oil on top of each oyster. Ready to serve!
Enjoy!
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valerie carter - mussels poached in white wine - its simple cooking made easy
A fabulous way to impress your friends. Everyone loves a big pile of mussels on the centre of the table ready to eat. Eat with a fork or even better with your hands and don't forget the crusty bread!
How to Make a Beurre Blanc (Butter Sauce) | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you all about BUTTER SAUCE or a Beurre Blanc! One of my Favorite Sauces to make.. obviously, SO MUCH BUTTER! This sauce is best served with a white fish, although it can be served with whatever you like. I'm sure it would be delicious! Let me know what you think in the comments and what you would like to see next.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Demeyere Reduction / Saucier Pan:
❤️ Zester:
❤️ Double Mesh Strainer:
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❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Taste le Tour with Gabriel Gate S07 2011 ep127 Poached Oysters with Potatoes and a Chive Sauce
Bonjour it is from the Atlantic coast in the Vendée region that I welcome you to Taste Le Tour 2011.
I am Gabriel Gaté.
In the next three weeks I will take you to all the different regions of this year’s Tour de France,
and together we will discover the local gastronomic specialities.
Today we start our special journey from the stunning island of Noirmoutier, famous for its new season potatoes that are still harvested by hand and available early in the spring.
The island is known as a seafood paradise. It is surrounded by oyster beds producing some of the finest oysters in France.
In this part of the Atlantic coast the seabed is very flat and the tides retreat a very long way.
Magically twice a day the low tide opens the Passage du Gois, which is the road pass between the mainland and the island of Noirmoutier.
It is a family tradition for the locals to come and collect seafood from the soil - some cockles, pippies or whatever they can find.
When the weather is good, small groups of seafood lovers
gather on the side of the road where the Tour is starting this year to harvest the freshest and cheapest of meals from the seabed.
But to me the gastronomic highlight is the high quality of the fish and seafood caught just around the island, like sole, sea bass, turbot and even some unbelievable lobster.
It’s really a fisherman’s paradise.
Merci Hervé
Now I have rarely seen in my life as a chef, fish of such high quality - because they have been caught a few hours ago by line, they have not been damaged by the nets.
They are firm, the eyes are shiny In a few hours these two pink snapper will be on the table of the top restaurants.
Huîtres Pochées Sauce Ciboulette en Pommes de Terre
Poached Oysters with Potatoes and a Chive Sauce
Any celebration in the Vendée region almost always starts with oysters and this dish of poached oysters with new potatoes and a chive sauce is really delicate.
‘Like all the boys of my generation, I learned to open oysters as a teenager.’
The new baby potatoes are boiled in the skin.
Then chopped shallots are gently cooked in butter.
One tablespoon of white wine vinegar and two tablespoons of dry white wine are added with black pepper, and this concoction is simmered until evaporated.
A little cream is stirred in and on low heat forty grams of butter is whisked in until creamy. Voilà for the sauce.
The oysters are poached in dry white wine without boiling for about twenty seconds.
I like to scoop out about one teaspoon of potato flesh from the centre of each potato half.
The oysters are dropped into the sauce and sprinkled with chives.
Each oyster is placed carefully with a little sauce on each potato half and it is served with a few green leaves or herbs.
It’s incredibly delicious!
The Vendée region is very tranquil and tomorrow we find out how one of the most important ingredients in French cuisine has been cultivated right in this region for twelve hundred years.