Chef Thomas Keller's Halibut and Petit Pois a la Francaise | Halibut with Braised English Peas
11.3 هزار بار بازدید -
3 سال پیش
-
Today, I made fish and
Today, I made fish and petit pois a la francaise, something that I learned from Chef Thomas Keller's masterclass. Petit pois a la francaise directly translates to small peas, done in the French way. I found this dish to be very elegant so I had to give it a try.
I've only made a couple changes from the original recipe, like skipping on roux, using guanciale instead of bacon, adding gnocchi and using half fish stock and half guanciale stock.
This is yet another classic dish from Chef Thomas Keller. As I am making it, I thought the preparation of this dish is very well thought of.
Another thing I am always surprised when I make his recipes is that from the looks of it, it feels like the sauce will be heavy and strong. If I taste the sauce itself, it has a strong flavor and great depth. When it is paired with protein he chooses to pair with, however, it does not cover the taste of the protein at all. I felt this way when I tried his Sauce Supreme recipe. The sauce itself was the richest and strongest sauce surpreme I've ever had, but when I had it with chicken, it had a perfect balance. I could taste the chicken and all the garnishes. The sauce acted exactly how it's supposed to, improving the dish, not covering it.
Happy to say I learned and tried something I have not before!
For instructions on how to make the gnocchi:
Gnocchi with Ragu | Potato Gnocchi wi...
SUBSCRIBE for weekly videos: @danielsgongbang
FOLLOW ME:
Instagram: Instagram: the_gongbang
Music (thanks a lot for your amazing music!) :
––––––––––––––––––––––––––––––
Lodhi by Pali Gap SoundCloud: pali_gap
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream: https://bit.ly/lodhi-pali-gap
Music promoted by Audio Library Lodhi – Pali Gap (No Copyright Music)
––––––––––––––––––––––––––––––
I've only made a couple changes from the original recipe, like skipping on roux, using guanciale instead of bacon, adding gnocchi and using half fish stock and half guanciale stock.
This is yet another classic dish from Chef Thomas Keller. As I am making it, I thought the preparation of this dish is very well thought of.
Another thing I am always surprised when I make his recipes is that from the looks of it, it feels like the sauce will be heavy and strong. If I taste the sauce itself, it has a strong flavor and great depth. When it is paired with protein he chooses to pair with, however, it does not cover the taste of the protein at all. I felt this way when I tried his Sauce Supreme recipe. The sauce itself was the richest and strongest sauce surpreme I've ever had, but when I had it with chicken, it had a perfect balance. I could taste the chicken and all the garnishes. The sauce acted exactly how it's supposed to, improving the dish, not covering it.
Happy to say I learned and tried something I have not before!
For instructions on how to make the gnocchi:
Gnocchi with Ragu | Potato Gnocchi wi...
SUBSCRIBE for weekly videos: @danielsgongbang
FOLLOW ME:
Instagram: Instagram: the_gongbang
Music (thanks a lot for your amazing music!) :
––––––––––––––––––––––––––––––
Lodhi by Pali Gap SoundCloud: pali_gap
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream: https://bit.ly/lodhi-pali-gap
Music promoted by Audio Library Lodhi – Pali Gap (No Copyright Music)
––––––––––––––––––––––––––––––
3 سال پیش
در تاریخ 1400/05/13 منتشر شده
است.
11,370
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