Braised fenouilles
◎ Sendai French Chef's Blog
From Sendai Station, walk for 17 minutes (southwest) towards Tohoku University's Katahira Campus.
From Aoba-dori Ichibancho Station on the Sendai City Subway Tozai Line, walk 6 minutes southwest towards the Sendai High Court.
Ura Ichibancho, along Gobashi Street
Opposite Mitsuharasha, on the first floor with the French flag on display
French home cooking and wine
[La Fleur de Suligier]
Owner chef Fumihito Sato
is.
Today, I will do my best to be of service to you.
I hope you will find this encounter to be a very valuable and meaningful one.
Please stay with us until the end.
So far, we have introduced various types of "fonds (stocks)" and "sauces," the basic ingredients of French cuisine.
Today, I would like to introduce some traditional French dishes made using the ``fond'' and ``sauce'' that I have introduced so far.
[Braised fenouilles]
Fenouil braise
Apply the fond de voraille technique.
[Ingredients] for 4 servings
・Fennel (fennel, uikyou)…3 pieces
・Unsalted butter ………30g
・Onion (coarsely chopped)………100g
・Carrots (coarsely chopped)………100
・Fond de voracious*1…200ml
・Time ………1 card
・Laurel leaf ………1/3 sheet
・Salt and pepper ………Appropriate amount
[How to make]
1. Cut the fennel in half (if they are large, cut them in half again) and roughly remove the tough skin and tendons from the surface.
2. Heat butter in a pot large enough to hold the fennel, add the roughly chopped onion and carrot, and fry over low heat.
③. Place the fenouilles in the pot ②, add salt, pepper, thyme, bay leaf, and fond de volaille (see recipe below). Spread butter (not included in recipe) on the parts of the fenouilles that are sticking out of the liquid, cover with wax paper, and heat.
④. Once boiling, transfer to a 210℃ oven and braise (steam) for about an hour. Turn the fennel over halfway through and occasionally pour the cooking liquid over it.
5. Take out the fennel, cut it in half, and serve it in a plate. Pour over plenty of the onion and carrot broth (if it seems too liquidy, reduce it and pour over).
~~ ...
*1. How to make chicken fondue (fond de voraille)
[material]
a. Calf tendon ………2kg
a. Old chicken ………3kg (1/2 chicken)
a. Chicken carcasses ………3kg (about 6 chickens)
a. Chicken-necked Crane ………3kg
○ Mirepoix (aromatic vegetables)
b. Carrots ………800g
b. Onion ………500g
b. Celery: 100g
b. Poirot ………300g
・Parsley stalks ………50g
・Bouquet Garni…1 bunch
・Water ………14 liters
・Salt ………15g
[Preparation]
○ Remove excess fat from calf tendons, chicken bones, and chicken necks, and soak them in water for 3 to 5 hours to drain the blood.
○ For older chickens, remove the innards and claws, then soak them in water in the same way to drain the blood. Keep the gizzards, livers, and hearts aside for other uses.
○ Cut the mirepoix (savory herb) into thin slices about 3-4mm thick.
[How to make fond de voraille]
❶. Put all the ingredients in a. into a pot (33cm x 32cm deep pot), add enough water (not included in the recipe) to fully cover a., and heat. When it is just about to boil (85-90℃) and the scum has started to appear, remove the pot from the heat, put it in a large colander, and rinse off the scum and fat under slightly warm running water. (This is called a bran-chill.)
❷.Put ❶ back into the deep pot, pour in 14 liters of water, and heat on the stove, skimming off the scum while bringing to a boil (about 25 minutes).
❸. Once boiling, reduce heat and add mirepoix, parsley stems, and bouquet garni, then continue boiling while skimming off the scum. Once boiling again, add salt and simmer gently for about 3 hours. Carefully skim off any scum that appears during this time.
❹.Gently strain ❸ through a fine-mesh chinois.
❺.❹ Return to the heat and bring to a boil, remove all the scum, and strain in the same way.
6. Transfer to a stainless steel container and quickly cool in cold water.
~~ ...
That's all for today.
Thank you for reading to the end today.
See you again next time on the Lafleur de Sourisier blog! (o^^o)
Au voir
À bientôt (A bientôt)
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When it comes to French cuisine in Sendai, La Fleur de Sourisier is the place to go.
【La fleur de cerisier
It means "cherry blossom" in French.
Our hope is that our store will take root in this town like cherry blossoms and become a place that is loved by everyone.
We hope that our store can be of service to you.
La Fleur de Suligier
Sendai City Aoba Ward Ichibancho 1-15-20
Sonoda Building 1st Floor
TEL 022-724-7448
Reservations
Fumihito Sato
