- Home
- Main Dish
- How To make Braised Whole Fillet Of Salmon(Julia Child)
How To make Braised Whole Fillet Of Salmon(Julia Child)
1 Large carrot and onion cut
-into neat 1/4-inch dice 2 Or 3 tender celery stalks,
-neatly diced 2 tb Unsalted butter
SEASONINGS:
Salt Freshly ground pepper And dried tarragon 2 lb Skinless fillet of salmon
-about 1/2 inch thick 1 1/2 c Dry white French vermouth
MASTER RECIPE Braised Whole Fillet of Salmon in Wine and Aromatic Vegetables For 6 to 8 servings: SPECIAL EQUIPMENT SUGGESTED: A no-stick frying pan for the diced vegetables; tweezers or pliers to remove bones; a lightly buttered baking dish that will just hold the fish comfortably (or an ovenproof baking and serving platter, or, lacking either, cut the fish in half crosswise, and reassemble it after cooking- the vegetables will mask the surgery); buttered wax paper to cover fish. THE AROMATIC VEGETABLES: Cook the diced vegetables slowly in the butter until quite tender but not browned- about 10 minutes. Season lightly with salt, pepper, and a big pinch of dried tarragon. PREPARING THE FISH: Go over the salmon carefully with your fingers to detect any little bones; pull them out with tweezers or pliers. Score the skin side of the fish. Dust with salt and pepper, and place best side up in the baking dish. ASSEMBLING: Spread the cooked diced vegetables over the fish, and pour 1/2 inch of vermouth around it. Cover the fish with the wax paper, buttered side down. *Ahead-of-time note: May be assembled an hour or more ahead to this point; cover and refrigerate. BAKING: 12 to 15 minutes at 350F: Preheat the oven to 350F. Set the fish in the lower middle level, and, when beginning to bubble lightly, baste the surface with the liquid in the dish, basting several times again until the flesh feels lightly springy to the touch. Remove from the oven, and, holding the fish in place with a pot cover, drain the cooking juices into a saucepan. Slide the fish onto a hot platter; cover and keep warm while making the sauce. VARIATIONS: AU NATURAL: Braised Salmon Served in Its Own Juices: Rapidly boil down the cooking juices in the saucepan until almost syrupy. Pour them over the fish and vegetables, and serve. AROMATIC WHITE BUTTER SAUCE: The usual and lovely butter sauce of modern cookery can be as rich and buttery as you wish-from 3 or 4 tablespoons to half a pound. Using the preceding boiled-down juices as a base, proceed to beat in the butter as in the lemon-butter sauce for the broiled fish on page 83. WINEY CREAM SAUCE: A reasonable and equally delectable compromise is a light veloute sauce made with the cooking juices, then boiled down with cream, as follows. Cook together 2 1/2 Tbs butter and 3 Tbs flour 2 minutes without
coloring; off heat whisk in the hot braising juices and 1 cup heavy cream. Boil slowly until reduced to 1 1/2 cups; season carefully.
(Full details for veloute sauce are on page 272.) Either serve the fish cloaked in its vegetables and accompany with the sauce, or fold the vegetables into the sauce and spoon over the fish. From "The Way to Cook", Julia Child, Alfred Knopf, 1989. ISBN 0-394-53264-3
Posted by Stephen Ceideberg; August 9 1993.
How To make Braised Whole Fillet Of Salmon(Julia Child)'s Videos
Ina Garten's Filet of Beef with Mustard Horseradish Sauce | Barefoot Contessa | Food Network
Ina pairs her tender, butter-rubbed filet of beef with a tangy mustard-horseradish sauce!
Subscribe to #discoveryplus to stream more of #BarefootContessa:
Get the recipe ▶
Subscribe to Food Network ▶
Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Filet of Beef with Mustard Horseradish Sauce
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr
Active: 15 min
Yield: 8 to 10 servings
Ingredients
1 whole filet of beef (4 to 5 pounds), trimmed and tied
2 tablespoons unsalted butter at room temperature
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
Mustard Horseradish Sauce (recipe follows)
Fresh parsley, for serving
Mustard Horseradish Sauce:
1 1/2 cups good mayonnaise
1/3 cup sour cream
3 tablespoons Dijon mustard
1 1/2 tablespoons whole-grain mustard
1 tablespoon prepared horseradish
1/4 teaspoon kosher salt
Directions
Preheat the oven to 500 degrees F.
Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pepper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium rare.
Remove the beef from the oven, cover it tightly with aluminum foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thick, 1/2-inch thick per slice. Transfer to a serving platter. Garnish with parsley. Serve warm, at room temperature, or cold with Mustard Horseradish Sauce on the side.
Mustard Horseradish Sauce:
Whisk together the mayonnaise, sour cream, mustards, horseradish, and salt in a bowl. Refrigerate until ready to serve.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#InaGarten #BarefootContessa #FoodNetwork #FiletOfBeef #MustardHorseradishSauce
Ina Garten's Filet of Beef with Mustard Horseradish Sauce | Barefoot Contessa | Food Network
Gordon Ramsay Hunts & Cooks Rabbit | The F Word
. Gordon Ramsay takes his son Jack to hunt and cook Rabbit.
_____________________________________________
#TheFWord #GordonRamsay #Food #Cooking
Add The F Word on Facebook:
To find out more about Gordon Ramsay visit:
Gordon Ramsay on Facebook
Follow Gordon Ramsay on Twitter .
#TheFWord #GordonRamsay #Food #Cooking .
Dance community give him his flowers ???????????? #beyonce #renaissance #viral #lestwins #dancer
Les twins dancer saved Beyonce from a wardrobe malfunction. He was smooth with it and Beyoncé was confused at first but she smiled soon as she caught up.
He definitely secured himself forever.
One thing about Beyonce on the Renaissance Tour She is her to have fun and be in her element. ????????
#renaissancetour #renaissance #beyonce #lestwins #dancers #choreography #liveperformance #beyoncelive #beyonceoutfits #shorts #germany #amsterdam #london #spain #poland #paris #cardiff #belgium
Bearnaise Sauce with Julia Child ⎢Martha Stewart
Julia Child shares her technique for making classic bearnaise sauce with chef Jacques Pepin and Martha in this November 1999 clip from Martha Stewart Living Television.
Brought to you by Martha Stewart:
Subscribe for more Martha now!:
More Cooking Tricks and Shortcuts:
---------------------------------------------------------------
Want more Martha?
Twitter:
Facebook:
Pinterest:
Google Plus:
Martha's Official Blog:
The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Bearnaise Sauce with Julia Child ⎢Martha Stewart
The Best Salmon You'll Ever Make (Restaurant-Quality) | Epicurious 101
In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to cook the best pan-seared salmon fillet you've ever made at home.
Check out chef Frank on his YouTube Channel, ProtoCooks!
Follow him on Instagram at @protocooks
Director: Parisa Kosari
Director of Photography: Ben Dewey
Editor: Boris Khaykin
Host: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Young Sun
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Carlos Araujo
Sound Mixer: Mariya Chulichkova
Production Assistant: Emmanuel Dominguez
Culinary Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Justin Symonds
--
0:00 Slammin’ Salmon
0:15 Chapter One - Selecting Salmon
1:19 Chapter Two - Cooking Salmon
4:59 Chapter Three - Plating Salmon
Start your free trial and access over 50,000 expertly-tested recipes from Epicurious, Bon Appétit and more on the Epicurious app.
Still haven’t subscribed to Epicurious on YouTube? ►►
ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.
Garlic Green Beans Recipe
Hi Guys, today I'll show you How to Make Garlic Green Beans quickly. This is a perfect recipe to make at the end of your holiday cooking since it only takes 10 minutes! It's also great for a weeknight side. Ingredients Below
Items used in this Video:
(Affiliate Links) Please support this channel by using the below links - it’s free!
Microplane Rasp:
Chef’s Knife:
Steel Fry Pan 12 Inch:
Strainer:
Steel Tongs:
Cutting Board Plastic:
Cutting Board Wood:
INGREDIENTS
1 1/4 lbs fresh green beans trimmed
1/2 tsp garlic powder
1/2 tsp coarse salt
1/8 tsp red chili flakes
1 tbsp olive oil
1 tbsp butter
2 garlic cloves
Items in my Kitchen (Affiliate Links)
As an Amazon Associate, I earn from qualifying purchases
Blender:
Food Processor:
Stand Mixer:
Cast Iron Combo Pan:
Cast Iron Griddle:
Chopper:
Microplane Rasp:
Sheet Pans:
Dutch Oven:
Cookware Set:
Cutting Board Plastic:
Cutting Board Wood:
Knives:
Steel Whisk:
Wooden Spoons:
Colander:
Keurig K-Classic:
Ninja Airfryer Oven:
Box Grater:
Immersion Blender:
9x13 pan:
Measuring Cups Liquid:
Measuring Cups Dry:
Measuring Spoons:
Pasta Bowls:
Y Peeler:
Chef’s Knife:
Measuring Cups:
Steel Fry Pan:
Lasagna Pan:
Dutch Oven Le Creuset:
I hope you enjoy this easy green beans recipe and I'll see you next time. Subscribe for more recipes and thanks for watching!
Above are Affiliate Links where I receive a small percentage of each sale. Please support this channel by using the above links - it’s free!
Not a Paid Promotion
As an Amazon Associate, I earn from qualifying purchases