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.
🧑🍳 MY COOKING COURSE FOR BEGINNERS:
📖FRENCH CULINARY TERM GUIDE:
🧅🥕INGREDIENTS🥕🧅
3 to 4 salmon filet (or other fish)
1 to 2 tablespoons of finely dices shallots
150 to 250 ml dry alcoholic apple cider (hard cider) -quantity depends on how much fish you cook
50 to 100 ml of cream ( depending on how creamy you like your sauce)
one or more teaspoons of freshly squeeze lemon juice.
salt and pepper for the seasoning.
A few slices of fresh lemon plus some chive to decorate
For the roux:
10 grams (flour)
20 grams butter
To cover the fish: one paper lid made with parchment or baking paper, coated with butter
Cooking time for the fish: 8 to 12minutes depending on thickness and quantity.
preheat your oven at 50 degrees Celsius to keep the fish warm while you prepare the sauce.
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Quality French homeware:
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UTENSILS AND COOKWARE STARTER KIT:
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:
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:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
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: