Clam chowder soup

2021/11/26 blog

◎ Sendai French. Chef's blog

A 17-minute walk from [Sendai Station] toward the Katahira Campus of Tohoku University (southwest direction).

6 minutes walk from Sendai City Subway "Tozai Line" [Aoba Dori Ichibancho Station] toward Sendai High Court (southwest direction).

 

Along Itsutsubashi-dori, the back Ichibancho.

Opposite Mitsuhara-san, the shop on the first floor with the French flag

French home cooking and wine

[La Fleur de Cerisier]

Owner chef Fumihito Sato

is.

 

I will do my best to help you today.

 

I hope you feel that this encounter is a very valuable and meaningful encounter.

Please stay with us until the end.

 

Today I would like to introduce two types of soup!

[Clam chowder-style soup] Soup coquillage

A soup that warms the body and mind, filled with the flavor of clams.

In the classical cooking procedure, the bechamel sauce "roux" is made and then finished, but in order to bring out the flavor of the ingredients, we will introduce how to make it without using roux.

If you overcook the clams, they will become small and hard, so do not overcook them.

 

[Material] For 6 people

・ Clams ……… 800g

・ White wine ………… 200ml

· Shallots (chopped) ...... 1 teaspoon

・ Von Blanc (dashi stock from chicken stock and vegetables)   ……… 300 ml

Ingredients for stew

a. Bacon slices ……… 2 pieces

a. carrots ......... 1/2

a. Onions ……… 1/2 pieces

a. potato ......... smaller one

a. celery ......... This 1/4

・ Unsalted butter ……… 1 tablespoon

・ Cream ……… 150ml

・ Salt, pepper ……… Each appropriate amount

・ Crackers ……… Small amount

・ Cibrette ……… Appropriate amount

 

 

[How to make]

①. Put the shallots and white wine in a pot, and put on fire. Heat off the alcohol and boil it lightly. Add clams and von Blanc to this and heat over high heat. When the clam shells are fully opened, strain the soup with a colander and remove the body from the shells.

. Cut the vegetables from the ingredients a . For boiling into 8mm squares, add 1 tablespoon of soup while straining with chinois, and simmer until the vegetables are tender.

. Add fresh cream ②, add the peeled clams from ①, simmer lightly, and season with salt and pepper.

④. Device to pour the soup, and overall Sprinkle the cracker and Shiburetto.

 

 

It is important not to overheat the stripped clams after adding them to the pan.

Don't let the soup boil

 

 

[White fish soup tailoring]

Soupe Poisson à nôtre façon

Based on the clear liquid Fumed Poisson, this soup has the full flavor of fish.

For white fish, use the fresh ingredients for sashimi that are available in the season, pour hot soup just before the settling, and let them taste the half-cooked state.

 

Just before eating, pour the hot "Fume de Poisson" that has been transferred to a "teapot" into a plate for soup, and cook the raw white fish moderately.

 

[Material] For 4 people

・ Fumed Poisson ……… 500ml

・ Shiitake mushrooms ………… 4 sheets

Vegetables for soup

a. carrots ......... This 1/4

a. paprika (red, yellow) ......... each 1/4

a. This zucchini ......... 1/4

a. onions ......... This 1/4

· White fish (sea bream) ......... two fillets

・ Salt, pepper ……… Each appropriate amount

・ Asatsuki (also possible with chives) ……… Appropriate amount

・ Olive oil ………… Appropriate amount

 

[How to make]

①. Shiitake mushrooms and cut into 4 equal parts, and stewed in Fume de Poisson.

②. Soup of a. Of vegetables, respectively, in shredded, a small amount of salt and olive oil. Boil quickly with the added hot water. Pour it into a colander and drain it.

. Cut the red sea bream fillet into thin slices and sprinkle with salt and pepper.

. ① Boil down the Fumed Poisson a little, boil it down a little, and season it with salt.

. Place shiitake mushrooms and vegetables from ② in the middle of a deep plate, and line up red sea bream from ③ around it. Sprinkle finely chopped chives and sprinkle with olive oil.

. Immediately before serving, warm the soup hot and transfer it to a teapot. In front of the eater, pour the soup on the plate of ⑤ to complete it.

 

 

It is a dish that takes a lot of effort not only for the taste but also for the appearance and its production.

Please try it!

 

That's all for today. Thank you for reading to the end.

 

 

 

Next time again, La Fleur de Cerisier   See you on our blog! (o ^^ o)

 

Au voir (O   Voire)

À bientôt (A   Bianto   )

 

We're rooting for you.

 

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Speaking of French in Sendai, La Fleur de Cerisier

 

[ La   fleur de cerisier rough ruled Surijie]

Means "cherry blossom" in French.

 

We hope that it will take root in this city like a cherry blossom and become a shop that is loved by everyone.

 

We hope that you will find a store that will be useful to you.

 

La Fleur de Cerisier  

1-15-20 Ichibancho, Aoba-ku, Sendai

Sonoda Building 1st floor

TEL 022-724-7448

Reservation staff

Fumihito Sato