Learn to how to shallow poach fish filets and make a sauce using the cooking juices with this basic fish cooking method. This will work with any fish filets including salmon.
🧑‍🍳 MY COOKING COURSE FOR BEGINNERS: [ Ссылка ]
📖FRENCH CULINARY TERM GUIDE: [ Ссылка ]

🧅🥕INGREDIENTS🥕🧅

Any fish filet 2 to 4 pieces of 200 grams each
1 shallot ( finely diced)
30 grams butter (cut in small cubes)
1 tablespoon chopped parsley
100 to 150 ml white vermouth ( depending on how much fish you cook)
50 to 100 ml cream.
salt and pepper.

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Quality French homeware: [ Ссылка ]

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🛒 Visit my Amazon cookware page: [ Ссылка ].

UTENSILS AND COOKWARE STARTER KIT:

The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
[ Ссылка ]
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Great all around cutting board (polypropylene): [ Ссылка ]
Heavy duty cutting board (wood):
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Essential utensil set:
[ Ссылка ]
Kitchen scales Us Oz and metric grams:
[ Ссылка ]
Measuring cups set:
[ Ссылка ]

Great starter cookware set (tri-ply clad):
[ Ссылка ]
A good nonstick pan:
[ Ссылка ]
A Great cast iron enameled French made pot (Staub): [ Ссылка ]

KNIVES AND KNIFE SETS:
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Great value chef knife:
[ Ссылка ]
Forged knife set (mercer culinary):
[ Ссылка ]
Fibrox knife set (victorinox):
[ Ссылка ]

GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook: [ Ссылка ]
How to cook pastry: [ Ссылка ]
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For people wanting to learn technique like in culinary school:
The professional chef:
[ Ссылка ]
Le garde manger:
[ Ссылка ]
Paul Bocuse Institute culinary book:
[ Ссылка ]
The complete robuchon:
[ Ссылка ]
The professional Patry chef:
[ Ссылка ]
Baking and pastry, mastering the art:
[ Ссылка ]
Beautiful French Pastry recipe book:
[ Ссылка ]

CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
[ Ссылка ]
Larousse gastronomique:
[ Ссылка ]
Le repertoire de la cuisine (in english):
[ Ссылка ]
World atlas of wine:
[ Ссылка ]

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