The French cooking academy has moved location and filming has begun in the new kitchen. This week we are making a recipe from the south of France called the anise cream sauce ad we serve it with salmon (cold). This sauce is perfect to serve with cold fish, vegetable (like asparagus) or even hard boiled eggs. The big thing about that sauce is that we are going to use some pastis which adds real boost of anise flavor in the sauce. in this vide I will be serving the sauce with a locally caught Tasmanian salmon.
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🧅🥕INGREDIENTS🥕🧅
100 grams fennel ( bulb)
2 hard boiled eggs
1 teaspoon of Dijon mustard
juice of half a lemon
5 tablespoons olive oil
4 to 5 tablespoon of pure cream ( heavy whipping cream)
salt and pepper to season
cooking time:
Fennel: boil for 30 minutes
Hard boiled eggs: 10 minutes
Recommended cookware:
a vegetable mill
Bonus: how to enjoy and serve a good glass of Pastis. as it is done in Marseille the rule are very simple but also very important:
* First rule: never add the ice cubes in the glass first
* Second rule: Always use 1 volume of pastis (usually 20 ml) for 5 volume of water
* lastly to serve: pour the pastis in a small glass, add very cold water over the pastis and if you like then add a few ice cubes.
The quality of the water matters too if you want the best experience use ice cold mineral water and no ice cubes.
Enjoy
#pastis # anise #mauvielcooking
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UTENSILS AND COOKWARE STARTER KIT:
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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: