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French cold soup with fish eyeballs9/1/2023 ![]() ![]() Not to be confused with what some people in Australia call “shallots” ie the long green onions.Ĭream – Use thickened / heavy cream here as it will make the sauce thicker.īutter (cold!) – This is used to thicken the sauce (emulsifies it) and to make it nice and shiny so it looks as luxurious as it tastes. They look like baby onions, but have purple-skinned flesh, are finer and sweeter. It’s pretty well documented these days by notable food authorities (such as New York Times Cooking) that you do not need to use expensive wines for cooking.Įschalots – Also known as French onions, and are called “shallots” in the US. Sub low sodium chicken stock/broth for a non-alcoholic version.ĭon’t use an expensive wine. The flavour and aroma that you pay for is largely lost during cooking. Chardonnay in particular adds really good flavour. White wine – Any white wine that’s not too woody or sweet will work great here. ![]() Here’s what you need to make the creamy white wine sauce: But don’t be discouraged: this sauce is actually shockingly easy to make! (And goes with more than sole) Truth be told, we do deploy a little restaurant-style trick to achieve that beautiful sheen and luxurious mouthfeel to the sauce. Glossy-white, rich and singing with the gently tart flavours of white wine and lemon, it’s the sort of sauce that comes in a little porcelain jug accompanying the pricey sole dish you ordered at that ritzy French joint on your birthday. This is a beautiful wine sauce for fish that oozes swanky vibes. But think beyond the fin! This creamy sauce also pairs beautifully with chicken, pork and crustaceans (shrimp/prawns, lobster, crab), cooked almost any which way. I’ve served it with snapper but it will go with just about any fish that can be pan-fried. And they become eager to help others avoid it.Here’s a simple yet luxurious and elegant White Wine Sauce for fish. For those who learned the lesson making something that sticks to the skin as well as 200 degree Vichysoisse (as did I), they NEVER make the mistake a second time. Most everyone who has this experience only does it once. The rest is simple chemistry: Because air that hot takes up more space than air at room temperature, the second you turn the blender on, your two cups of steaming vichysoisse stay the same, but the 3 cups of air in your blender instantly turn into about 3 3/4 cups - easily enough to instantly blow the blender's lid off - and, in this case, blast scalding vichyssoise all over you and your kitchen. In the case of hot vichyssoise, that's often around 200 degrees. The thing is, not only does all of that air get mixed in with the liquid - over the course of that same half second it takes for that to happen, every bit of that air also becomes EXACTLY THE SAME TEMPERATURE as the liquid. The reason is that the blender blends everything inside of it together so hard, so fast, and so thoroughly that if you're starting with anything liquid, it almost instantly gets turned into sort of a foam, as all the air and all of the liquid in the container become one over the space of about a half of a second. Lots of people know not to blend hot liquids in a blender, but not everyone knows why - except that you'll burn the hell out of yourself. Keep covered with plastic, not foil in the refrigerator, or it will pick up other tastes. Check seasoning, sprinkle with chives and serve in chilled bowls.When soup is at Room temperature, and only at room temperature, cover in plastic wrap and put into the refrigerator to cool. Transfer soup to the mixing bowl an chill over the ice bath, stirring occasionally.If you want to thin soup out, add more broth, if needed. Return to a boil, reduce to simmer and cook 5 minutes. Return soup to the cooking pot and whisk in cream and nutmeg.If not the burn you will get is awful, and a most frequent accident in even professional kitchens. Make sure the benders lid is on, and lean on the top when you turn on. Do this bit by bit, never filling the blender too high. Slowly, and in SMALL batches, puree the soup at a high speed in the blender.Cook on low heat, gently simmering for 35 minutes, or until the leeks and potatoes are very soft. Stir in the chicken broth and bring to a boil.Add potatoes and cook for a minute or two, stirring a few times.Once butter is melted, add the leeks and sweat for 5 minutes, making sure they do not take on any color. I a large, heavy bottom pot, melt butter over medium-low heat. ![]()
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