French Recipe Archives - RecipeWikki https://recipewikki.com/tag/french-recipe/ Wikipedia of Awesome Taste Tue, 28 May 2024 18:14:27 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://recipewikki.com/wp-content/uploads/2025/07/icons8-kawaii-rice-64.png French Recipe Archives - RecipeWikki https://recipewikki.com/tag/french-recipe/ 32 32 Classic French Bouillabaisse Recipe https://recipewikki.com/classic-french-bouillabaisse-recipe/ Tue, 28 May 2024 18:14:27 +0000 https://recipewikki.com/?p=2995 With a long name and an even longer list of ingredients, bouillabaisse is Marseille’s gift to France’s culinary canon. The soup, once a poor man’s dish and now a mainstay on many a Michelin-starred menu, elevates the catch of the day beyond your standard soupe de poisson. According to the Mediterranean port’s bouillabaisse charter, in an attempt to standardize […]

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]]> With a long name and an even longer list of ingredients, bouillabaisse is Marseille’s gift to France’s culinary canon. The soup, once a poor man’s dish and now a mainstay on many a Michelin-starred menu, elevates the catch of the day beyond your standard soupe de poisson.

According to the Mediterranean port’s bouillabaisse charter, in an attempt to standardize the ingredients and preparation of the classic dish, the soup must include at least four of six specific fish selections that are cut up in front of the diners.

Alongside optional crustaceans and a spicy broth, no self-respecting It is complete without a topper of croutons dipped in rouille, a peppery garlic sauce.

ALSO READ: Sweet and Sour Pork

French Bouillabaisse
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French Bouillabaisse

Recipe by RecipeWikki
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 

17

minutes
Calories

300

kcal

Don’t let the name (or the long ingredient list) stop you from making this delicious and classic French bouillabaisse recipe. It’s surprisingly easy to make.

Ingredients

  • Fish Broth

  • 2 tablespoons extra-virgin olive oil

  • 4 large cloves garlic, with skin

  • 1 small onion, halved, with skin

  • Stalks from 1 fennel bulb, roughly chopped

  • Green part of 2 leeks, roughly chopped

  • 2 leafy celery stalks, roughly chopped

  • 1 pound shrimp shells

  • 4 bay leaves

  • 1 teaspoon black peppercorns

  • 1 piece orange zest

  • ½ cup clam juice

  • 10 cups water

  • Fish bones, including head, tail, and spine of 1 fish

  • Rouille

  • ¼ cup breadcrumbs

  • 7 ounces roasted red pepper, or about 1 roasted red bell pepper

  • 1 large garlic clove, peeled and sliced

  • 1 egg yolk

  • Juice from ½ lemon

  • 1 pinch saffron threads

  • ¼ cup extra-virgin olive oil

  • Salt and pepper, to taste

  • Bouillabaisse

  • 2 tablespoons extra-virgin olive oil

  • 1 generous pinch saffron threads

  • 1 shallot, finely chopped

  • 3 large garlic cloves, minced

  • 1 fennel bulb, sliced into strips

  • White part of 1 leek, sliced into rings

  • ¼ cup Pernod

  • Juice from ½ lemon

  • 1 small piece orange zest

  • 2 bay leaves

  • 1 pound gold potatoes, peeled and diced

  • 3 Roma tomatoes, diced

  • 1 recipe fish broth

  • 12 littleneck clams

  • 1 large filet of cod, cut into large chunks

  • 2 filets perch, cut into small chunks

  • 2 filets sea bass, cut into small chunks

  • ½ pound jumbo shrimp, peeled and deveined

  • Salt and pepper, to taste

  • 3 tablespoons rouille

  • Optional Ingredients

  • Crusty bread, for serving

  • Fennel fronds, for topping

Directions

  • For the fish broth, heat the oil in a large pot over medium heat. Add the garlic, onion, leeks, celery, and shrimp shells and cook until the vegetables are beginning to soften and the shrimp shells turn pink, about 5 minutes.
  • Add the bay leaves, peppercorns, orange zest, and clam juice. Stir and bring to a simmer.
  • Add the water and stir, then bring the pot to a boil. Add the fish bones and boil steadily for 30 minutes, or up to an hour.
  • Strain the solids from the broth.
  • For the rouille, combine all the ingredients but the olive oil in a food processor and pulse until blended into a paste. Drizzle the olive oil in as you blend until a smooth paste is formed. Season as needed with salt and pepper.
  • For the bouillabaisse, heat the oil in a large pot over medium heat. Add saffron threads and cook gently for 2 minutes. Add the shallot, garlic, fennel, and leek, and cook until soft and fragrant. Leeks will turn bright green.
  • Add the Pernod, lemon, and orange zest and reduce the liquid by half, about 1-2 minutes.
  • Add the bay leaves, potatoes, and tomatoes, and cover with the fish broth. Bring the pot to a boil and cook until the potatoes are soft, about 10-15 minutes, stirring occasionally.
  • Once the potatoes are soft, add the fish and clams (but not the shrimp), and cover. Cook until the fish is flaky and most of the clams have opened, about 5 minutes. Add the shrimp and cover, cooking until the shrimp is opaque and curled, about 1-2 minutes longer.
  • Stir in the rouille, then season to taste. Before serving, remove the orange peel and bay leaves.
  • Serve with a sprinkling of fennel fronds and crusty bread. Serve rouille alongside the bouillabaisse in a small bowl and spread on the sliced bread to eat.

The post Classic French Bouillabaisse Recipe appeared first on RecipeWikki.

]]> Salmon Rillettes: A Simple and Tasty Spread https://recipewikki.com/salmon-rillettes-a-simple-and-tasty-spread/ Sun, 12 May 2024 22:25:12 +0000 https://recipewikki.com/?p=3254 Salmon rillettes is a delicious spread made from fresh and smoked salmon. It’s a dish that combines the richness of salmon with the creaminess of butter and the tanginess of lemon. This spread is perfect for serving on bread or crackers as an appetizer, or you can enjoy it as a light meal with a […]

The post Salmon Rillettes: A Simple and Tasty Spread appeared first on RecipeWikki.

]]> Salmon rillettes is a delicious spread made from fresh and smoked salmon. It’s a dish that combines the richness of salmon with the creaminess of butter and the tanginess of lemon. This spread is perfect for serving on bread or crackers as an appetizer, or you can enjoy it as a light meal with a side salad. It’s a versatile dish that’s easy to make, yet it feels fancy and special.

Salmon rillettes is a simple yet elegant dish that’s easy to prepare and full of flavor. It’s a great way to enjoy the taste of both fresh and smoked salmon in a creamy, spreadable form. Whether you’re hosting a party or just want a special treat for yourself, salmon rillettes is sure to impress. Give it a try, and enjoy the rich, savory taste of this delightful spread!

ALSO READ: Chicken Dijon: A Simple and Tasty Recipe

Salmon Rillettes: A Simple and Tasty Spread
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Salmon Rillettes: A Simple and Tasty Spread

Recipe by RecipeWikkiCourse: DinnerCuisine: FrenchDifficulty: Easy
Servings

2

servings
Prep time

15

minutes
Cooking time

1

hour 
Calories

662

kcal

This dish blends butter with hot-smoked salmon to give the rich spread extra-rich flavor.

Ingredients

  • Rillettes:

  • 220 to 250 grams hot-smoked or canned salmon, preferably packed in oil

  • 3/4 cup (170 grams) cream cheese

  • 1/2 cup (125 milliliters) sour cream

  • 1 tablespoon stone-ground Dijon mustard

  • 1 1/2 teaspoon prepared horseradish

  • 1/2 lemon, zested and juiced

  • 3 tablespoon finely chopped parsley, plus more for sprinkling, optional

  • Kosher salt and freshly ground black pepper

  • 4 tablespoons (1/4 cup) (57 grams) salted butter

  • Crostini:

  • 1 baguette

  • Olive oil

  • Kosher salt and freshly ground black pepper

Directions

  • For the rillettes: Add the salmon into the bowl of your food processor along with the cream cheese, sour cream, mustard, horseradish, lemon zest and lemon juice. Pulse 5 to 6 times or until well combined and the mixture is a spreadable consistency. Add in the parsley, season with salt and pepper and pulse once or twice just to combine.
  • Transfer the mixture into one or two ramekins or straight sided jars and smooth the top into an even layer. Gently melt the butter in a small saucepan over low heat or in the microwave and pour a thin layer over top of the rillettes. Scatter with extra parsley, if desired, cover, and place in the fridge for about 1 hour to set up.
  • For the crostini: Meanwhile, heat your oven to 450 degrees F and set out a large sheet pan. Slice the baguette into about 1/2-inch-thick (1-centimeter-thick) slices on the bias and arrange on the sheet pan. Drizzle both sides of the bread with olive oil and season with salt and pepper.
  • Bake until golden, 6 to 8 minutes, flipping halfway through. Set aside to cool completely before storing at room temperature in a resealable bag.
  • Serve the rillettes spread over the crostini.

Notes

  • Add Some Heat: If you like a bit of spice, you can add a pinch of cayenne pepper or some finely chopped chili to the mixture.
  • Try Different Herbs: If dill and chives aren’t your favorites, you can experiment with other herbs like tarragon, parsley, or even basil.

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]]> The Delight of Croque Madame: A French Classic https://recipewikki.com/the-delight-of-croque-madame-a-french-classic/ Tue, 07 May 2024 05:31:10 +0000 https://recipewikki.com/?p=3356 Croque Madame is a simple yet delicious French sandwich that has been loved for years. It’s a version of the Croque Monsieur, but with a twist—a fried egg on top! Let’s take a closer look at this tasty dish, how it’s made, and why it’s so popular. What is a Croque Madame? The Croque Madame […]

The post The Delight of Croque Madame: A French Classic appeared first on RecipeWikki.

]]> Croque Madame is a simple yet delicious French sandwich that has been loved for years. It’s a version of the Croque Monsieur, but with a twist—a fried egg on top! Let’s take a closer look at this tasty dish, how it’s made, and why it’s so popular.

What is a Croque Madame?

The Croque Madame is a grilled ham and cheese sandwich with creamy béchamel sauce. It gets its name because the fried egg on top looks like a woman’s hat, which is why it’s called “Madame.” This dish is rich, comforting, and full of flavor, making it a favorite in French cafes and homes alike.

The History Behind Croque Madame

The Croque Monsieur, the original version of the sandwich, first appeared in French cafés in the early 1900s. It became popular as a quick and satisfying snack. Later on, someone added a fried egg to the top of the sandwich, and thus, the Croque Madame was born. Both sandwiches are now classic French foods that you can find almost anywhere in France.

ALSO READ: Italian Hot Dog Recipe

The Delight of Croque Madame: A French Classic
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The Delight of Croque Madame: A French Classic

Recipe by RecipeWikkiCourse: MainCuisine: FrenchDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

650

kcal

The Croque Madame is more than just a sandwich—it’s a classic French comfort food that anyone can enjoy. Whether you’re a fan of rich, cheesy dishes or you simply love a good sandwich with a twist, this dish is sure to impress.

Ingredients

  • For the Mornay sauce

  • 1 Tbsp. butter

  • 1 Tbsp. all-purpose flour

  • 2/3 c. whole milk, warmed

  • 1/4 tsp. Pinch kosher salt

  • 1/4 tsp. Freshly ground black pepper

  • 1/4 c. shredded Gruyère

  • For the Croque Monsieur

  • 4 slices thick brioche or country bread

  • 2 Tbsp. butter, softened

  • 2 tsp. whole grain Dijon mustard

  • 1/2 c. Mornay sauce

  • 6 thin slices ham

  • 1 c. shredded Gruyère, divided

  • For the eggs

  • 1 Tbsp. butter

  • 2 large eggs

  • Maldon, for sprinkling

  • Freshly ground black pepper

Directions

  • Preheat oven to 350°. Make Mornay sauce: In a small saucepan over medium heat, melt butter. Add flour and stir until fragrant, 1 minute. Gradually whisk in milk and add salt, pepper, and nutmeg. Bring to a simmer, whisking constantly, and cook until sauce thickens, 2 minutes. Remove from heat and stir in Gruyère. Let cool 10 minutes.
  • Assemble Croque Monsieurs: In a large ovenproof skillet over medium heat, toast bread on both sides until lightly golden. Spread half tablespoon butter on each slice, then flip over two slices and spread each with 1 teaspoon mustard and 1 tablespoon Mornay sauce. 
  • Top each mustard slice with 3 slices ham, ¼ cup Gruyère, and remaining bread slices. Evenly spread tops of each sandwich with 2 tablespoons sauce, and sprinkle with remaining Gruyère.
  • Transfer skillet to oven and cook until cheese is melty and top is golden, 15 to 18 minutes.
  • In a nonstick skillet over medium-high heat, melt butter. Crack eggs into skillet and fry until whites are set, 3 minutes. Season with salt and pepper and top each sandwich with an egg.

Notes

  • Choose Good Bread: Use thick slices of quality bread, like brioche or sourdough, for a rich texture and better flavor.
  • Grate the Cheese: Grating the cheese helps it melt evenly. You can also use a mix of Gruyère and a softer cheese like mozzarella for extra gooeyness.

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