French Cuisine

A gastronomic delicacy of French Creole cuisine, trout amandine (trout amandine) is a simple dish that combines pan-fried trout with a delicious buttery and nutty sauce made of brown butter (beurre noisette), almonds, lemon juice and parsley. Considered a variation of trout meunière, and itself a variation of the French classic sole meunière, trout amandine uses meunière (meunière in French); Meunière is a cooking method that requires coating food with flour before sautéing it. In this case, the sauce is enriched with the addition of brown almonds, hence the name trout amandine, from the French culinary term amandine, which refers to a specialty garnished or prepared with almonds. The dish is usually prepared with skinless speckled trout (speckled sea trout) fillets instead of whole fish, as in traditional French dishes. Trout amandin is typically enjoyed as a starter in New Orleans restaurants and is often accompanied by buttered potatoes, steamed french green beans, and lemon wedges.

Filter coffee is brewed with the help of a french press. Meanwhile, the milk is heated in the coffee pot. The brewed coffee is taken into the cup and filled slightly past the middle. Add hot milk and mix gently. It is recommended that the milk to be used in the recipe be of good quality. Coffee should have a strong aroma.  

425 ml (14,37 oz) of milk 2 eggs 85 g  (0,18 lbs) granulated sugar 1 tablespoon of vanilla extract Grease the bowls well. Set the oven to 180 (352) degrees. Cook milk, vanilla and granulated sugar in a sauce pan, stirring constantly. Remove from the stove and let it cool. Whisk the eggs well in a large bowl. Slowly add the milk and mix. Place the bowls in a bowl filled halfway with hot water. Combine the two mixtures, mix well and divide into bowls. Bake for 20 minutes and let cool. Serve after cooling in the refrigerator.  

500 ml (16,90 oz) of milk 1 teaspoon vanilla extract 1 large cup of coconut 5 eggs 400 ml (13,52 oz) of condensed milk For Caramel 1 teaspoon lemon juice 1 teaspoon of sugar For Condensed Milk 150 grams (0,33 lbs) of sugar 500 ml (16,90 oz) of milk Condensed milk making: Add 500(16,90 oz) ml of milk in a saucepan and add 150 grams (0,33 lbs) of sugar. Stir over low heat until the sugar dissolves. Bake for 40-45 minutes when the sugar starts to melt. First, we prepare the caramel, which is added to the coconut flan. After taking a tea glass of sugar into the pan, add a teaspoon of lemon on it and caramelize it. Then, for the base, put the eggs in a bowl, add vanilla and beat with the help of a mixer. Add the prepared condensed milk and cold milk into a saucepan. Cook until the milk boils and then set aside to cool. When the milk mixture has cooled, slowly add it into the eggs and continue whisking. When the mixture starts to thicken, add a glass of coconut and whisk again. Pour the cara...

1 tablespoon of apple cider vinegar 3 tablespoons of extra virgin olive oil small piece of sea salt A few black peppers 1 teaspoon mustard 1 tablespoon finely chopped parsley It is a sauce that is suitable for all kinds of salt and grilled vegetables among the recipes. Mix 1 tablespoon of apple cider vinegar and 3 tablespoons of extra virgin olive oil in a deep bowl. Add a small piece of sea salt, a few freshly ground black peppercorns, 1 teaspoon of mustard and 1 tablespoon of finely chopped parsley and mix again. You can transfer it to a glass jar and store it in the refrigerator for 3 days.

1 kg (2,2 lbs) beef ribs 2 onions 4-5 cloves of garlic 2 celery 3 tomatoes 2 green peppers 5 glasses of water Salt Black pepper Chop the beef ribs with bones, a little coarser than the flakes. Put it in the pot, let the water out and cook it until it is absorbed again. Chop the onion finely, peel the garlic. Add the onion and garlic to the meat and fry for a few more minutes, stirring. Add 5 glasses of water and cook on medium heat. Peel the tomatoes and chop finely. Clean and dice the celery. Add the tomatoes, celery, salt and pepper to the pot and cook for another 10 minutes. Serve hot.

4 eggs 3/4 cup milk 1/4 cup flour 1/4 cup sugar 1/4 teaspoon salt 1 teaspoon cinnamon 1 teaspoon vanilla 8 slices of bread Heat the pan and grease it with butter. Put eggs, milk, flour, sugar, salt, cinnamon and vanilla in a bowl and whisk well. Dip the bread slices in the egg mixture, place in the pan. Bake for a few minutes until the bread begins to turn golden. Flip and cook the other side. Serve warm, sprinkled with syrup and powdered sugar.