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The best of French
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Try these easy-to-follow recipes and get a taste of French cuisine
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BON APETIT The French do their cooking with elegance
The French are known for their elegant method of cooking. It is said that they have an ongoing affair with food. Well, the cuisine makes the best use of available ingredients and today, influences of French cuisine can be found in most European kitchens. Try your hand at authentic Grilled fish with lemon butter sauce and Veloute Dam Blanche, or some light Beetroot Salad. For those who have a sweet tooth, there's always the Fruit Chantilly.
Veloute Dam Blanche
Ingredients
Chicken stock: 1 litre
Refined flour: 100 gm
Butter: 100 gm
Minced chicken: 100 gms
Breadcrumbs: 50 gms
Salt to taste
Pepper: 5 gms
A pinch of nutmeg
Oil: 200 ml
Cream: 15 ml
Method: Heat a pan and melt butter. Add the refined flour and cook on medium flame until the mixture turns pale. Add chicken stock and cook till it reaches pouring consistency. Keep it aside. Season chicken mince with salt, pepper and nutmeg powder. Roll into small roundels. Roll into breadcrumbs and deep fry till the colour turns golden brown. Reheat the Veloute and add fried chicken roundels just before serving. Serve hot, garnished with cream swirls.
Fruit Chantilly
Ingredients
Assorted fruits, chopped: 200 gm
Brown sugar: 1/4 cup
Whipped cream: 100 gm
Method
Mix the fruits well. Mix brown sugar and whipped cream together. Arrange fruits and whipped cream in alternative layers in a glass. Allow it to set in refrigerator. Serve garnished with chocolate or any exotic fruit.
Grilled fish with lemon butter sauce
Ingredients
Fish fillet: 2
Butter: 50 gms
Refined flour: 10 gms
Fresh lemon juice: 1/2 tsp
Salt to taste
Tomato: 1
Potato: 1
Oil: 1 tbsp
A pinch of nutmeg powder
Parsley, chopped: 1 tsp
Method
Marinate fish fillet in salt, pepper and very little lemon juice. Leave it aside for 15 minutes.
Heat a pan, add oil and cook fish fillet. Heat a heavy bottom pan and add butter to melt. Add refined flour, and lemon juice. Cook it till the floury taste goes away. Remove eye from tomato and grill it.
Peel the skin and cut potato into small cubes. Allow it to boil. Once cooked, strain it and toss it in a pan to remove excess moisture. Immediately crush the tossed potatoes with a fork.
Add salt, pepper and nutmeg powder. Pass it through potato sieve to get smooth texture. Arrange all the ingredients on a plate and serve hot.
Beetroot Salad
Ingredients
Beetroot: 2
Vinegar: 50 ml
Salt to taste
Sugar: 1 tbsp
White pepper powder: 10 gms
Celery, chopped:1 tsp
Method: Boil beetroot with the skin. Peel off the skin and cut into small pieces. Add vinegar, salt, sugar, and white pepper powder. Toss well. Serve garnished with chopped celery.
RAMES GHAI
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