Anise cream sauce made with pastis ( great with cold fish, vegetables or hard boiled eggs) скачать в хорошем качестве

Anise cream sauce made with pastis ( great with cold fish, vegetables or hard boiled eggs)

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. 🧑‍🍳 ENROLL IN MY ONLINE COOKING CLASSES: https://bit.ly/2QZM7TX 😀 SUBSCRIBE: https://bit.ly/2Of3oJD 💌 NEWSLETTER►https://bit.ly/2lNomli 🧅🥕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) 1 tablespoon pastis 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 ********************************************************************************** IF YOU LIKE MY VIDEOS PLEASE SUPPORT MY CHANNEL 🥐 Become a subscriber and click the bell icon so you never miss a cooking tutorial: https://bit.ly/2Of3oJD 🎗️ join the FCA community on Patreon: https://bit.ly/2XaXw3F 🗣️ Spread the word about the channel and the website 🛒 Visit my Amazon cookware page: https://amzn.to/2sQZd9z. UTENSILS AND COOKWARE STARTER KIT: ****************************************************** The Mauviel pan I use plus good copper models: https://amzn.to/2RHSACP ******************************************************* Great all around cutting board (polypropylene): https://amzn.to/2POc0Ei Heavy duty cutting board (wood): https://amzn.to/2H4J5ZR Essential utensil set: https://amzn.to/2Y3eIc2 Kitchen scales Us Oz and metric grams: https://amzn.to/2Vj0Flx Measuring cups set: https://amzn.to/2ViYkqT Great starter cookware set (tri-ply clad): https://amzn.to/2DWJD2a A good nonstick pan: https://amzn.to/2VW02OF A Great cast iron enameled French made pot (Staub): https://amzn.to/302BvXi KNIVES AND KNIFE SETS: ******************************************************* Great value chef knife: https://amzn.to/2vKiB9M Forged knife set (mercer culinary): https://amzn.to/2WuDZvs Fibrox knife set (victorinox): https://amzn.to/2DRrbaV GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING ****************************************************** Great books for home cook (from Leiths school foof and wine): How to cook: https://amzn.to/2FW7ses How to cook pastry: https://amzn.to/2HrmKbz *************************************************** For people wanting to learn technique like in culinary school: The professional chef: https://amzn.to/2H4xPfW Le garde manger: https://amzn.to/3001yOH Paul Bocuse Institute culinary book: https://amzn.to/2H4jr7y The complete robuchon: https://amzn.to/30172cb The professional Patry chef: https://amzn.to/301Q3WX Baking and pastry, mastering the art: https://amzn.to/2vCU0Ue Beautiful French Pastry recipe book: https://amzn.to/2H2a1tc CULINARY REFERENCE GUIDES: ************************************* Escoffier culinary guide (in english): https://amzn.to/2PP8ZUr Larousse gastronomique: https://amzn.to/2H4HWBK Le repertoire de la cuisine (in english): https://amzn.to/2H3TKE5 World atlas of wine: https://amzn.to/2VLiB84