French cuisine is different from any other cuisines of the world in that it presents a lot of various refined, but at the same time simple dishes. It is noteworthy that almost any of them can be prepared at home.
Today we consider the classic recipes for the most delicate fricassee.
Fricassee: classic recipes - general principles
What hides under such an unusual name? In fact, fricassee is nothing more than a stew that is made from white meat in a fragrant sauce.
Traditionally, fricassee is made from chicken, chicken, lamb or veal, often using rabbit meat and fish. There are recipes for classic champignon and asparagus fricassee.
In addition, any available vegetables or cereals can be put in the dish, the name of the hot French means “sundry, any”.
It doesn't matter what you are going to cook fricassee, the main thing is to follow the technology: for a start, the main ingredient is cut into pieces of medium size, sprinkled with flour and slightly fried. After shifted to a saucepan and stew in a selected sauce until cooked.
Recipe 1. The classic fricassee recipe
Ingredients
• hen;
• 100 g of champignons;
• 250 g of asparagus;
• a quarter pack of butter;
• a glass of white wine;
• a glass of chicken broth;
• 30 g flour;
• lemon juice;
• salt and black pepper.
How to cook:
1. To start the chicken thoroughly rinse, put in a saucepan, fill with water. Add a little salt, boil until done.
2. Carefully remove the finished chicken, filter the broth, cool the carcass.
3. Remove the skin from the chicken, separating the meat from the bones. Cut the fillet into medium-sized pieces.
4. Boil the asparagus, cool, cut into slices 2-3 cm long.
5. Wash mushrooms, if necessary, clean, cut into 4 parts.
6. Put a small piece of butter in the pan, drown it, spread the mushrooms and asparagus. Stir fry. 7. In another pan, drown the remaining oil, add flour, pour in half a glass of wine and broth, simmer, stirring occasionally, for 10-15 minutes.
8. Pepper sauce, salt, pour a couple of tablespoons of lemon juice, add previously fried mushrooms and asparagus, put the chicken.
9. Mix everything thoroughly and simmer for 5-8 minutes over low heat.
10. Serve hot fricassee with rice.
Recipes 2. The classic rabbit fricassee recipe
Ingredients:
• 200 g of mushrooms;
• 1 kg of rabbit meat;
• half a glass of broth;
• 2 onions;
• tablespoon butter;
• a tablespoon of wheat flour;
• black pepper peas;
• salt;
• leaves of laurel.
How to cook:
1. Carefully wash the carcass of the rabbit, cut it, separate the fillets from the bones.
2. Put the meat in the pot, pour a glass of filtered water, slightly add salt, simmer for 10-15 minutes.
3. Carefully with a fork and skimmers, take out the rabbit and shift it to the pan, fry until sweet water in butter.
4. Pour in the broth, put the pepper, laurea, diced mushrooms, finely chopped onion, flour. Mix well, set the minimum heat, simmer for an hour and a half.
5. Lay the rabbit fricassee hot on a large dish, pour the juice formed during the quenching.
A particularly gentle and soft fricassee is obtained if the rabbit is preliminarily, for a couple of hours, marinated in dry herbs and wine.
Recipe 3. A classic recipe for pork fricassee with cheese
Ingredients:
• 100 grams of processed cheese;
• 300 g pork (tenderloin);
• 100 g of champignons;
• a pair of garlic cloves;
• onion;
• 2 tablespoons sour cream;
• a spoonful of flour;
• cilantro;
• ground coriander;
• salt.
How to cook:
1. Cut the pork in small pieces.
2. Mushrooms are cleaned, cut into small plates
3. Onions and garlic, peeled, cut into small cubes.
4. Rinse the greens, slightly dry and chop.
5. Heat the vegetable oil in the pan, lay out the meat. Fry to a blush.
6. Add onions, mushrooms and garlic, salt, sprinkle with spices, stir, fry for 10 13 minutes. 7. Add sour cream, pour in water, put grated melted cheese. Stir constantly, stirring until cheese melts.
8. Pour the flour, mix well, simmer until the sauce thickens.
9. Before serving, sprinkle fricassee with greens.
Recipe 4. Classic fish fricassee recipe
Ingredients
• 15 marinated mushrooms;
• 700 g fillet of sea fish;
• half a pack of sweet butter;
• 2 glasses of fish broth, can be replaced with salted water;
• a glass of dry white wine;
• one egg yolk;
• pinch of grated lemon peel;
• a spoon of lemon juice;
• mustard spoon;
• flour;
• black pepper peas;
• salt to taste.
How to cook:
1. Fillet, if necessary, defrost, cut into pieces of 1-2 cm, sprinkle with lemon juice, slightly add some salt.
2. Put a spoonful of butter in the pan, melt, add flour, fry, stirring constantly, until brown.
3. Pour in the broth, add wine after boiling.
4. Put 2-3 peas of pepper, sliced mushrooms, mustard, lemon zest. Stir, stew for 5 minutes.
5. Spread the prepared fish pieces, simmer on moderate heat for 10 minutes.
6. Enter the whipped yolk in the fricassee, mix, remove from the stove, serve to the table.
Recipe 5. Classic mushroom fricassee
Ingredients:
• a pound of mushrooms;
• butter;
• flour;
• 400 ml of beef broth;
• egg;
• 200 ml of wine;
• finely chopped parsley;
• some lemon juice;
• salt and pepper.
How to cook:
1. Mushrooms are cleaned, washed, cut into arbitrary small cubes.
2. Put in the pan, add three spoons of butter, fry until ready for about 15 minutes. Do not forget to periodically stir so that nothing is burnt.
3. Two more spoons of butter put in another pan, heat up, add flour, stirring, heat.
4. Pour broth in small portions, then wine.
5. Boil the sauce to the desired consistency.
6. Mix the prepared sauce with roasted mushrooms, just weave, add the beaten yolk, lemon juice, salt and pepper. 7. Remove after boiling from a fire, serve hot, sprinkled with fresh herbs.
Recipe 6. The classic version of chicken fricassee with vegetables and rice
Ingredients:
• a pound of chicken fillet;
• 300 grams of rice;
• 300 g of champignons;
• one carrot;
• onion;
• 3 medium sized tomatoes;
• 250 grams of cheese;
• 3 tablespoons flour;
• 200 g sour cream;
• salt, spices.
How to cook:
1. Put rice in one pot and another chicken fillet.
2. Peel the onions and carrots, chop them into thin strips, and pass.
3. Cut the mushrooms, add to the roasted vegetables, mix, simmer for 10 minutes.
4. Tomatoes are scalded with boiling water, peeled, cut the flesh into cubes, put to vegetables and mushrooms, simmer all together for about 5 minutes.
5. Remove the cooked chicken fillet, cool it, finely chop.
6. Rice overturned in a colander, rinsed.
7. Add to the browning cereal and meat.
8. Mix everything thoroughly, season with spices and salt, add flour, simmer for a couple of minutes.
9. We take a baking dish, lubricate, shift fricassee, pour in broth, mix.
10. Sprinkle the entire contents of the form with grated cheese, send the dish to a heated oven for 20 minutes at moderate heat.
Recipe 7. Veal fricassee with broccoli and pepper
Ingredients:
• pound of veal;
• two sweet peppers;
• 300 grams of broccoli (can be frozen);
• onion;
• a glass of cream.
• oil, spices, salt.
How to cook:
1. Coarsely chop the thoroughly washed and dried veal, spread in a bowl.
2. Pepper and onions are cleaned, cut into rings.
3. Broccoli disassembled on inflorescences, rinsed.
4. We shift the prepared vegetables to meat, salt, pepper, season with spices. Stir.
5. Put everything in a greased pan, fry on high heat for 5 minutes.
6. Pour half a glass of water, simmer for 10 minutes.
7. Add cream, we eat at least half an hour.
8. Serve immediately after preparation.
Recipe 8. Classic rabbit fricassee recipe with green peas
Ingredients:
• rabbit; • butter;
• egg yolk;
• flour;
• lemon juice;
• salt pepper;
• high fat cream;
• green pea;
• mushrooms;
• water.
How to cook:
1. Cut the carcass of the rabbit in small pieces, rinse and dry.
2. Separate the meat from the bones, use the fillet to make fricassee, bones can be removed for cooking, for example, broth.
3. Put a piece of butter in the pan, drown it. We spread the prepared rabbit fillet, fry, stirring until the meat turns white.
4. Add a couple of spoons of flour, mix well, so that the flour wraps around each rabbit piece, fry for a couple of minutes.
5. Slowly pour in the broth, not forgetting to interfere, so as not to form lumps. We bring the meat in the sauce over low heat to the desired consistency.
6. Pour in a couple of tablespoons of lemon juice, pour salt and black pepper to taste.
7. After re-boiling, lay out the green peas and the champignons, cut into four parts, in the desired quantities, mix.
8. We simmer on medium heat until the rabbit is ready for about half an hour.
9. Remove frying pan from fricassee from the stove, add whipped yolk to the hot dish.
Fricassee: a classic recipe - tricks and tips
• For cooking fricassee, only fillets are selected, regardless of the selected meat. Fat, skin, bones should not be.
• Do not forget that fricassee differs from ordinary meat gravy in that, at the end, egg yolk, lemon juice, and cream are introduced into the sauce. Only one of the listed ingredients can be used.
• To taste, green peas, asparagus, mushrooms, capers, garlic, onions, and spices can be added to any of the recipes.
