Foolproof technique you can use to cook any fish filet and make a sauce with zero experience
Learn to how to shallow poach fish filets and make a sauce using the cooking juices with this basic fish cooking method. This will work with any fish filets including salmon.
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????????INGREDIENTS????????
Any fish filet 2 to 4 pieces of 200 grams each
1 shallot ( finely diced)
30 grams butter (cut in small cubes)
1 tablespoon chopped parsley
100 to 150 ml white vermouth ( depending on how much fish you cook)
50 to 100 ml cream.
salt and pepper.
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The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
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KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
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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:
Bobby Flay's Steamed Mussels | Food Network
Cook along with Bobby as he makes delicious and simple steamed mussels in a white wine sauce served with crusty bread!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Steamed Mussels with Crusty Bread
RECIPE COURTESY OF BOBBY FLAY
Level: Easy
Total: 20 min
Active: 15 min
Yield: 6 to 8 servings
Ingredients
2 tablespoons canola oil
1/2 large shallot, diced
3 cloves garlic, crushed with 2 teaspoons kosher salt and finely chopped to a paste
4 pounds mussels, scrubbed and debearded, such as Prince Edward Island mussels
1/2 cup dry, fruity white wine, such as Sauvignon Blanc
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
1 teaspoon red chile flakes
3 tablespoons unsalted butter, cold
1 French baguette, torn into large pieces
Directions
Heat the oil in a large high-sided Dutch oven over medium heat until it begins to shimmer. Sweat the shallots and garlic by cooking for about 30 seconds. Add the mussels and wine; stir to combine.
Cover and cook, shaking the pot occasionally, until some of the mussels start to open, about 2 minutes. Sprinkle with the parsley and red chile flakes. Add the butter, cover and cook until all the mussels have opened and the flavors have infused, 1 to 2 more minutes.
Transfer the mussels to a large serving dish, discarding any that didn't open. Ladle the broth over the mussels and serve with chunks of the torn baguette.
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Bobby Flay's Steamed Mussels | Food Network
Fish pie with prawns, mussels and John Dory
Fish pie with mussels and prawns.
Today I am cooking this creamy and luscious fish pie using John Dory with mussels and prawns. You will also find the recipe on the website cookingonthebay.com.au/recipes as well as here below.
This is a creamy, comforting pie with tons of flavour and goodness without the crust. I used john Dory, mussels and prawns. You can use any firm-fleshed white fish such as snapper, Ling, Mahi Mahi, or Blue Grenadier; the mussels and prawns may easily be excluded and you can add scallops if you wish. Use the creamy vegetable base and concoct your own flavour combinations. Do not be deterred by the long list of ingredients and instructions; this is a simple straight forward dish. There are just a few elements in it that can be cooked at the same time. So do give it a try. You will love it
Serves 4
Ingredients
Half a head cauliflower
40ml cream
60g creamed cheese
20g grated tasty cheese
25g butter
500g mussels, cleaned and de-bearded, discard any mussels that do not close tightly when tapped
3 eggs, hard-boiled
2 large handfuls of fresh spinach
1 onion, finely diced
1 carrot, halved and finely diced
Extra virgin olive oil
300ml double cream
150g grated cheddar or Parmigiano Regianno cheese
Juice of a lemon 1 heaped tsp Dijon mustard
Large handful finely chopped parsley, plus extra for the garnish
500g John Dory, checked for bones and sliced
300g cooked prawns or cook your own, shelled, deveined and tails removed
Nutmeg, freshly grated pinch
Garnish
100g grated cheddar or Parmigiano Regianno
Finely chopped parsley
Preheat the oven to 230C
*For the creamy cauliflower cheese topping: cut the cauliflower into florets and place in the steamer; steam until tender, about 8 minutes. Transfer the cauliflower to the blender or food processor; add all the ingredients and purée until smooth. Add a little more cream or water if necessary, plus cream cheese if you wish. Season well with sea salt and cracked pepper. Set aside and keep warm.
* If you do not want to make this creamy cauliflower topping, you can steam the tiny cauliflower florets or roast them and add them to the pie at the end with the fish, prawns, mussels and spinach.
To cook the mussels: Pour the wine into a large pot and bring to the boil. Add the mussels, cover with the lid, then simmer for 1 - 2 minutes, or until the mussels have opened. Remove the mussels from the pot as they open. Set the mussels aside. Strain the mussel broth through a fine sieve over a clean pot. Set aside to cool. For more detailed instructions, check mussel cleaning and preparation information on the website and below here.
To cook the eggs: have the eggs at room temperature. Place the eggs into a saucepan that is the right size so that they sit comfortably and don’t crash into one another. As an extra precaution, to prevent cracking you can prick the round end of the shell with a pin. Add enough cold water to cover them by about 1cm; bring to the simmer and simmer for 2 minutes; turn the heat off and leave to continue cooking for 10 minutes. Cool them rapidly under cold running water for about one minute, then leave them in cold water till they are cool enough to handle, about 2 minutes. This rapid cooling helps to prevent dark rings from forming between the yolk and the white. To peel them crack the shells all over on a hard surface. Then peel the shell off starting at the wide end and use a dessert spoon to get under the shell. The fresher the eggs the harder they are to peel. Peel and quarter the eggs. Place them into the oven-proof pie dish.
For the pie filling: steam the spinach in a colander placed over boiling water in the wok. This takes about 2 minutes. Remove the colander and gently squeeze out all the excess moisture for the spinach. Set aside.
In a frying pan, pour the olive oil, add butter and onions. Cook over low heat for 10 – 12 minutes until the onions are soft, luscious and translucent; do not brown. Add the carrots and continue to cook for 5 minutes to soften slightly. Add the double cream and bring to the simmer.
Remove form the heat and add the cheese, lemon juice, mustard and parsley. Season well with sea salt, freshly cracked pepper and grated nutmeg.
Place the fish, prawns, mussels and spinach into the pie dish over and around the eggs. Pour over the creamy vegetable sauce, leaving some room for the creamed cauliflower.
Spoon the cauliflower over the top and sprinkle with the extra grated cheese.
Place into the oven for 25 – 30 minutes until the fish is cooked and the top is golden.
Scatter with some chopped parsley and serve. Here I served it with some wok tossed green beans and broccoli florets.
Coconut Milk Mussels | Creamy Mussels Recipe | Cooking Show
Coconut Milk Mussels | Creamy Mussels Recipe | Cooking Show
Hello everybody,
Today Cooking Show would like to show you how to cook mussels with coconut milk or mussel recipe. Mussel is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval. The mussels that we show you today is from freshwater. We also call Krum Champus Tea.
#CookingShow #CoconutMilkMussels #CreamyMussels
Ingredients
-mussels 1kg
-tomato 4
-garlic 5 gloves
-cilantro 100g
-milk 100g
-coconut milk 200g
-rice wine 50g
-butter 100g
-white pepper 1/2tbsp
-oyster sauce 1tbsp
-fish sauce 1/2tbsp
-chicken powder 1tbsp
-sugar 1tbsp
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How to Make Shrimp and Mussels Pasta (easy 30-minute recipe!)
Full recipe link here:
Shrimp and mussels pasta is an incredibly delicious dish that can be made in around 25 minutes, making it a healthy and quick midweek dinner option. It’s one of the easiest dishes to make and ingredients can be easily substituted to suit. This recipe makes a simple seafood pasta sauce with just a few ingredients.
We love seafood pasta dishes, and while we’ve used shrimp and mussels in this recipe keeping it with a pescatarian vibe, it’s also incredible when made with mussels and chorizo! You can also easily add clams, some fresh white fish, or any other seafood ingredients.
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Cod Fish Recipe | How to cook Cod Fish with Creamy Butter Garlic Sauce
Cod Fish is known for its flaky white flesh and mild taste. Today I will show you how to cook Cod Fish with Creamy Butter Garlic Sauce. This Cod Fish Recipe is sure to become a favorite.
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✦INGREDIENTS✦
☐ Fresh Cod Fish
☐ Olive or Avocado oil
☐ Salt/Pepper
☐ Thyme
☐ Rosemary
☐ Cajun Seasoning
❋TO PAN:
☐ 2 Tbsp Olive oil
☐ 4 Tbsp unsalted better
☐ 1 sprig of rosemary and thyme
☐ 2 cloves of garlic
❋SAUCE:
☐ 3 Tbsp unsalted butter
☐ 1/3 cup diced onions
☐ 3 cloves of garlic minced or 3 tsp minced garlic
☐ 1 tsp rosemary
☐ 1 tsp thyme
☐ 1/4 Cup white cooking wine
☐ 3/4 Cup heavy cream
❋ Garnish with chopped parsley
❋ Serve with Asparagus or your favorite veggies
✅ WATCH VIDEO FOR COMPLETE COOKING INSTRUCTIONS!
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