Gratin with Mushrooms in Light Sauce Recipe

Published on :

This is recipe famous cook. She offers to make this recipe from the fillet of the sea language, but after reading the book, I realized that the sea language, from which Julia prepares and “sea language” from our markets and shops – things are different. So I bought a fish that I liked in the market, namely Norwegian cod. The fish turned out just wonderful. No one recognized the trivial cod, everyone thought that the elite fish was used. The dish was considered to be a dish of Haute cuisine before the invention of the blender.

The Gratin of Trout and Leek Cream Recipe

Published on :

offer you a delicious, flavorful and simple to prepare a dish of trout. Unlike cod and walleye, trout is very rich in fats. These fats are characterized by a high content of vitamins a and D, as well as saturated fatty acids, which help to remove harmful cholesterol from the body. Let’s eat fatty fish from time to time, and not drink pharmacy pills, especially since it can be so tasty to cook.

Gratin of Cod “Of the Eastern Mediterranean” Recipe

Published on :

If you start with the French language, the word “Gratin” has infinite meanings… “The base and toppings can be anything… the main thing – “gratin”, which gives the sauce” béchamel”, a certain temperature regime and crust… (Speak French) I took as a basis the different recipes and sweet and sour sauce, which are the “traditional” continents and “non-traditional”, but nonetheless tasty for most! I hope you will like this recipe.