Topic: Your festive cooking recipes: (Read 530 times)
That sounds like a tasty dish! Do you have any pictures of it?
reserved for another recipe
Here is a topic about recipes, festive one:
i will start with my own recipe:
here it is a "beurre krüger bass": for 4 guests
the sauce:
-butter (a big fat butter) 200gr in the fridge, and 10 gr for the start.
-2 shallots
-a lemon
-a half creamy yogurt
- a glass of white wine
- a pinch of saffron
- two pinch of curry powder (optional)
- a pinch of salt
finely chop the shallots, put 10 gr of butter in a warm saucepan (medium fire), put the shopped shallots, mix till the opacification of the shallot (2-3 minutes), then put the juice of an half lemon, mix and cover with the glass of white wine (the wine must wet all the shallots), let reduce and when there is no more liquid (but not completly dry):
-reduce the fire:
put a half of creamy yogurt, the saffron, the curry, the salt and mix 20 seconds.
put the butter in blocks (10/15 gr per block) and mix until the block is almost melted, add another block, mix... almost melted: add, mix, add, mix....(mix is very important to have a successful emulsion). watch ! mix never boil the butter or game over ! the sauce is ready when you added all the butter
taste, add salt if you wish, mix.
put the sauce on a warm saucier (a bowl)
the Bass: (drained and flaked by your fishmonger)
pre-warm the oven (180°C) 15 minutes.
10 cl of olive oil
4 tomatoes,
a half-onion,
a half lemon: 7 slices.
salt and pepper,
Grease a rectangular baking dish with olive oil,
put 4 lemon slices under the Bass,
Spread the remaining lemon slices over the fish.
On either side of the bach, cut the onion into rings and tomatoes halved, convex face up.
Salt and pepper and drizzle your bass with olive oil.
Bake for 10 minutes, then sprinkle with the white wine and cook for 10-15 minutes.
Divide fish, tomatoes on hot plates, drizzle with pan juices.
put the dish in the oven, let it cook 15 minutes...
pull out the dish, make a little gash from the drained belly to see how the flesh is cooked: you just need to pass the grey stage: the flesh need to be white. if not put the dish in the oven, wait 5 minutes open and test again, that way you will have a perfect cooking !
You can add these vegetables: potatoes, carrot, broccoli, peas, preferably steamed (if boiled, start this 40 minutes before the Black bass cooking)
Wine: white Chardonnay/Mauzac: like the excellent Limoux (don't confuse with blanquette de Limoux).
Enjoy and Merry Christmas everybody !
i will start with my own recipe:
here it is a "beurre krüger bass": for 4 guests
the sauce:
-butter (a big fat butter) 200gr in the fridge, and 10 gr for the start.
-2 shallots
-a lemon
-a half creamy yogurt
- a glass of white wine
- a pinch of saffron
- two pinch of curry powder (optional)
- a pinch of salt
finely chop the shallots, put 10 gr of butter in a warm saucepan (medium fire), put the shopped shallots, mix till the opacification of the shallot (2-3 minutes), then put the juice of an half lemon, mix and cover with the glass of white wine (the wine must wet all the shallots), let reduce and when there is no more liquid (but not completly dry):
-reduce the fire:
put a half of creamy yogurt, the saffron, the curry, the salt and mix 20 seconds.
put the butter in blocks (10/15 gr per block) and mix until the block is almost melted, add another block, mix... almost melted: add, mix, add, mix....(mix is very important to have a successful emulsion). watch ! mix never boil the butter or game over ! the sauce is ready when you added all the butter
taste, add salt if you wish, mix.
put the sauce on a warm saucier (a bowl)
the Bass: (drained and flaked by your fishmonger)
pre-warm the oven (180°C) 15 minutes.
10 cl of olive oil
4 tomatoes,
a half-onion,
a half lemon: 7 slices.
salt and pepper,
Grease a rectangular baking dish with olive oil,
put 4 lemon slices under the Bass,
Spread the remaining lemon slices over the fish.
On either side of the bach, cut the onion into rings and tomatoes halved, convex face up.
Salt and pepper and drizzle your bass with olive oil.
Bake for 10 minutes, then sprinkle with the white wine and cook for 10-15 minutes.
Divide fish, tomatoes on hot plates, drizzle with pan juices.
put the dish in the oven, let it cook 15 minutes...
pull out the dish, make a little gash from the drained belly to see how the flesh is cooked: you just need to pass the grey stage: the flesh need to be white. if not put the dish in the oven, wait 5 minutes open and test again, that way you will have a perfect cooking !
You can add these vegetables: potatoes, carrot, broccoli, peas, preferably steamed (if boiled, start this 40 minutes before the Black bass cooking)
Wine: white Chardonnay/Mauzac: like the excellent Limoux (don't confuse with blanquette de Limoux).
Enjoy and Merry Christmas everybody !
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