Anise cream sauce made with pastis ( great with cold fish, vegetables or hard boiled eggs)
ฝัง
- เผยแพร่เมื่อ 16 ก.ย. 2024
- 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.
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🧅🥕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
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Je suis tellement heureuse d’avoir découvert vos vidéos, 83 ans émigrée au Canada sur la côte du Pacifique. Mes petits enfants parlent anglais , j’ai un petit fils qui veux cuisiner et apprendre son héritage français. Il est maintenant assidu à tous vos vidéos et est devenu un”mordu” de la cuisine française. Merci !
ca fait plaisir a entendre merci 👍🙂
I've been cooking for well over 50 years. The food mill you are using is one of the most useful tools you can have in a kitchen, particularly for making soups and puree-based sauces. Finding a good one, and particularly finding a good one big enough for a commercial kitchen is difficult at best.
Another superb lesson! Bravo Stéphane. I live in Hout Bay, a small fishing village next to Cape Town and there's wild fennel growing everywhere. Everyone thinks I'm crazy when I pick it, and no one seems to realise that its similar to the fennel seed that they use as a spice ingredient in local curries. Fennel seed is called 'barishap', and I think the word is of Malay origin. I like using fennel greens with a little thinly peeled orange rind in a bouquet garni with fish and chicken dishes. I am definitely going to try your anise cream sauce with some of the excellent fresh tuna I can get here.
Don't give away this recipe; otherwise you will have severe competition for that wild fennel you harvest. Let the others keep thinking of you as the crazy fennel weirdo! 😉
It looks absolutely divine. Would be ideal as an entree or a main meal, possibly with lightly pickled vegetables and peeled, deseeded strips of cucumber.
This is a beautiful new kitchen. So bright and airy
Even better
@frenchcookingacademy Ouzo is a great alternative. It's also made from anise, and is used widely in Greece in similar ways.
And just one thing - way too many adverts now. They are a complete distraction and terribly annoying. :-(
It is so bright in the kitchen that it seems to brighten my heart.
Your food looks good too.
Fabulous. Thank you. My mouth is watering!!
Oh my dear friend, this looks so you for sharing this delicious recipe with us. Definetly need to try it.
0p0
I enjoy steamed salmon once it has been chilled. This looks like a lovely dish for the spring and summer. ‘Tis the season for winter braises in my neck of the woods!
Pastis is a clear liquor, but when diluted with clear water, it turns a cloudy yellow due to the oils it has in it. The first time you see it it's like a neat magic trick. At least, that's what I thought of it the first time I saw that served in Aix-en-Provence. Tastes like black licorice. It's a nice apertif on a hot day in Aix, usually served half pastis half water with one ice cube.
I've been using Pastis, not normally Ricard, for some years in my fish pie and cream sauce with saumon.
Your new kitchen looks amazing. The dish you made looks very tasty. Cheers!
After you have boiled your eggs, if you crack them slightly before plunging them in the cold water the shell with separate even more easily.
The kitchen looks good in the video, nice and bright.
Wish we could have a counter for people who try recipes...I have used 4 recipes from your channel over the past 2 months, I think that’s a pretty good endorsement. 👍🇨🇦
wow well done a great cook there 🙂👍
This looks marvelous! Great job, and great channel.
Will try it soon using Arak (Lebanese equivalent of Pastis). ♥️
So great to see you in your new kitchen and loving it!! This also looks like an amazing dish, as usual. Keep them coming!!
It's a fantastic recipe. I love pastis and always use it to marinate lamb. Fennel and fish is also a very tasty combination. Thank you for this beautiful video 👍👍👍
This is such a nice video ! Looove the new change. Beautiful kitchen and beautiful recipe!
As usual ... magnifique ... merci 😀
From the title I thought to myself I might make that tomorrow. Then I saw the video. Beautiful as always. But pastis? A ricing mill? More bowls than I own? It won't be tomorrow. But one day.
Hi we love your blog . 👍👍😋
Здравствуйте! Спасибо, что делитесь мастерством! Очень нравится Ваш канал🌷💕 Сегодня готовлю рататуй по Вашему рецепту и лосося. И хочу подать их с этим соусом. Но возникла проблема, нет корня фенхеля. Можно ли его заменить стеблями сельдерея? Корня сельдерея тоже нет.
idk if you said it in the vid and I just overheard it but, I think this would be a great appetizer
Nice and very professional
This is such a good dish. Thank you!
How many days is this sauce OK in the fridge? It's very sophisticated.
Your kitchen is unique. Amazing
Pastis
Interesting starter with pastis. It looks yummy 😋. Thank you for sharing.
my pleasure
Love the kitchen, the window is great !!
👍🙂
Interesting sauce. Thank you for your presentation.. You are a pleasure to watch, and listened to for your excellent instructions. I am an extremely fuzzy and demanding cook; particularly for myself. Those eggs and fennel after being pureed with a vegetable mill, are going to experience the pleasure of a chinois. When I buy chinois, I usually buy three at a time. It is my favorite tool after my chef's knife. I am fervently working towards awarding myself my own personal home cooking Michelin star and fork 🌟 🍽 😁
Wonderful I will try to cook it thank for the tips
Congratulations so happy for you and your family ENJOY see you soon
Merci beaucoup, monsieur.
Love it!
Thanks French Chef. Looks Delicious 😋 Enjoy. Stay Well 🌟🐦🤗
👍🙂👨🏻🍳
Amazing sauce,chef 👌
Thanks for this video. Very delicious dish, I tried it out this weekend. I was not sure about the amount of Pastis, it is not listed in the description. I took 2 cl, which was okay. The fennel aroma was subtle, I wonder whether I should pimp it with a pinch of ground fennel seeds the next time.
That looks amazing!
🙂👨🏻🍳👍
Loves your videos and i appreciate for sharing! Though I wonder would it be bizarre to serve cold sauce with hot food?
Congratulations for your new kitchen
👍
What do you think of "Mastering the art of french cooking" by Julia Child? Is there another book you recommend for starting to learn french cooking?
What brand are the pots and skillets that you use? They look fantastic!
Mauviel
Beautiful, but too expensive for me!
You do a fantastic service
A great teacher 😉
This is so foreign to me....! Must try!
What does it taste like?
le fenouil présente une partie redondante sans prospérités. Bien.
Toujours dans l'hypothèse où je me retrouve à me battre avec un fenouil ?
I shred the fenouille so it cooks fast along with the saumon
This guy has the most natural way of ending intros ive seen on youtube
This looks amazing! Is there a strong egg taste with this? Also, could I use a grater for the eggs and fennel?
there is no strong egg taste at all you taste mostly the fennel anise and cream , you could grate the fennel and eggs but it would have to be really fine 👍
Would be good over lobster and pasta
So Nice watch you from morocco،😍😍
Hi! Chef, can I replace the pastis with Anise extracts? 🙏
How was the salmon cooked? It looks perfectly roasted.
will fennel lose its nutrients by boiling too long? can it be cooked for just 10 minutes covered? Thank u
I don't have pastis but I do have an overabundance of absinthe so imagine I can use that in the recipe?
Is pastis the same as pernod?
Good to see you use Ricard much better than Pernod. IMO of course :)
😄
Super comme d'habitude ! Par contre j'ai l'impression que le cadrage du premier plan était un peu de travers
As an ESL teacher you give me hope for humanity....
👍
What did you put into the whipping cream?
why didn't u cover d boiling fennel so it wud cook faster?
Would this work with anisette or absinthe?
How to cook the salmon??.
Do you do anything with bread?
is there any tips into adding acidity to a dish? i always see people saying that it is very important but my lemons usually end up going bad because i don't have any ideas about how to use them
For the lemons, I cut them in 4 or 8 pieces and I freeze them. That way, anytime I need a dash of lemon, I just defrost what I need.
@@aidanclarke6106 is there any cons in this? like an off flavor, otherwise this is genius
@@davisparkour - It still has a good lemon flavor, way better than bottled lemon juice.
Croissant recette s' 'il vous plai^t cherie
Great video Stephane! Love the new place! Suggestion: if you show your face while tasting your food at the end, you will dramatically increase your subscriptions. I understand your challenges with the camera... but find a way. You’ll thank me later 😀🍷👍🏼
🙂 yeah not easy i am looking at getting more cams so who knows 😉
French Cooking Academy A lot of people don’t realize how difficult what you’re doing is, from a filming/production aspect. You’re doing great and I’m a big fan :)
Anise means bādian in Persian
Does it taste like licorice ? 🥴
Ah yes i love anus cream sauce.
Bonjour les morceaux de poivre dans les dents......:((((((((