Velute (French Veloute) is a white base sauce that is served with poultry or fish dishes or used as a base for other sauces. In this case, it is cooked with milk, which gives the taste softness and tenderness, and is complemented by the bright taste of fried bacon
Crispy potato slices, and under them an abyss of flavors – vegetables, salmon, capers in a light, but at the same time rich milk sauce. This French-style dish will be appropriate both on a festive table and on weekdays. Also, you can put shrimp instead of part of the salmon.
I present a universal sauce for fish and poultry meat. And it’s just delicious on bread. I also used it as a salad dressing. It is listed in the category as a sauce for poultry, because it is combined with a duck breast recipe, but in fact it fits almost everything. All lovers of coriander and spicy, as well as quick recipes, are simply delighted with it. If you don’t like coriander, then take only parsley. You’ll like it. It is prepared very simply and quickly, and the result is always excellent. And, of course, it is very suitable for duck breast, which is served paired with this recipe.
Simple in execution and delicious fish pie. Thin dough and a large amount of juicy fish. You can cook if you go to visit for a holiday. This pie is a great field for creativity. You can cut out any figures from puff pastry and decorate the cake with them.
A great recipe on the topic of glazed cheese. You can come up with a lot of options. Both the cheese mold and the coating (dark chocolate or white), and the filling. Berries, nuts, dried fruits, fresh fruits, various yogurts, etc. you can also use several types of chocolate to form patterns and decorations. In general, both adults and children will be happy with such a delicacy, since they can be prepared for every taste.
