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Рыбный суп в хлебе

Рыбный суп в хлебе

Channel: Шеф-повар Василий Емельяненко

Василий Емельяненко

шеф-повар

жарим все

рецепты

приготовля ваше настроение

как приготовить

кулинария

кухня

секреты

лайфхаки

готовить

курица с грибами

фрикассе

французская кухня

ужин

лучший обед

курица

шефповар

василийемельяненко

приготовлювашенастроение

00:00:02

almost since last

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Sunday or Wednesday, depending on

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which days you watch

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my episodes and which days you don’t, a lot of

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requests come in on the topic quickly, just so

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that it’s all deliciously edible and

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so that the family remains happy

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This time I offer a very famous

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recipe for French cuisine in the world,

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which I have almost started preparing, well, let’s

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say I took two legs, took them off the

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bones, and these two

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bones, well, that is, two bones, I

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cut them in the sense of thigh and drumstick and with

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bay a leaf and two pieces of

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mushroom sent to cook you need some kind of

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broth, well, that is, do not throw away the

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bone because you

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are using the meat for the main dish and the bone is

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not edible, the bone is edible,

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remember all the bones always give a very

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tasty rich broth,

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especially chicken ones everything and in any case

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we will need for the dish

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so everything is on low heat there I have

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this broth boiling I need it

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insofar as therefore but you can

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want a liter there create half a liter

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as needed in general here I have

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a frying pan here I have a leg

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here and a thigh and drumstick, well, you

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know my love, so to speak, for these

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parts of the chicken, for the legs, what do you love

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most of all for women, chicken legs and the

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same woman and a rooster are men, so

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chicken legs are the most beautiful legs in

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the world, yes because of the cheapness, yes for a fairly

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popular product so after all, it seems to me

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that when the French came up with

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this recipe, they thought that in

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Russia in the twenty-first year it would be

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inexpensive and tasty, but in the 16th century,

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for example, let’s make fricassee, let’s

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call it a beautiful word in Russian,

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anyway, no one has fricassee

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uses the word for this, but nevertheless,

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it is essentially a very tender and tasty goulash.

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The French, you heard me, they would throw

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bricks at me, they would say what kind of goulash are you, what is this

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in fricassee, this is a classic of French

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cuisine, the frying pan is warmed up,

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I’ll return it here, I’ll send the chicken,

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let it brown, the pieces will turn out

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you know, you want to quickly cut it a little

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smaller,

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but the pieces are medium-sized, they

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remain juicy and tasty, so my daughter goes there next

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right away, I have

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onions, remedies for seven diseases of onions, half

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won’t be much, which means celery chick and

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quickly chop it arbitrarily, here

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fricassee doesn’t have any specific

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canons because that the dish is simple and

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there is no such thing you cut it incorrectly

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no it doesn’t happen no the French will end up in a

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French family of course you will run into a

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bunch of different restrictions just like

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borscht is an order and is prepared

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differently in different families someone adds some

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ingredients some no but the essence is in one thing, is

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it a roast or is it just such a carcass not

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made

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from white meat it should be

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either rabbit or veal

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or chicken three types of white meat in white

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sauce

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and if you want the knife to remain

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tall, see how I do it, I move it with the

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reverse side

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of the Japanese with which I already use it,

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and I will use it all the time,

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this year I will be testing all Japanese

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knives, the

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sharpening angle is very sharp, the Europeans have it like

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this, the Japanese have it right into the razor,

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so the edge when you scrape the

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edge from the board, it crumbles and the knife

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shrinks very much, remember about this, this is important

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because every time Vasily asked a question,

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he bought a cool knife in two weeks the

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edge of the village of what you want for two weeks

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without touching anything at all so that the edge

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you have a chassis guys we also

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still meet a certain load

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here you need to treat this with respect

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In addition to everything, I remind you that you

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can buy such knives from fat dot ru and

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please give a gift to your

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loved ones then they will cook even

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tastier and with the Emelianenko promotional code you

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will also receive a discount on such a

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wonderful Japanese knife link in the

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description of

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mushrooms I will use two types

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because what’s right is

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one is boring why not use

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two types

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what did I do I didn’t touch the chicken

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it was fried well when fried the taste went

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so fried chicken now it’s time to

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add a little bit of oil so

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you’ll say the French would fry everything in

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butter, that’s not exactly how they would

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fry on the melted look

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how golden brown the chicken pieces turned out on that side, don’t

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touch them until this point, don’t touch them, let them fry well,

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further you need those pieces that

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we have already fried, turn them over to the other

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side, stir together with celery and

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onions and fry them thoroughly 1 more

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need to and the onion was browned and everything

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was as if it was so delicious, here it is, human happiness a

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small amount of cherries a small

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amount of champignons you can

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only use hang mushrooms you can

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only use champignons but you

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understand champignons is the

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French name for a French

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dish

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I would call it the simplest

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French dish that

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Russians love in Russia this dish is really

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popular and it exists in different

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countries of the world but in Russia they love it because in the

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chicken

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because the champignons because the

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creamy sauce

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go all rosy everything is rosy and the onion

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here will brown a little and this will

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brown here the

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chicken will brown this will turn out

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gorgeous the sauce for this sauce we still

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need is this, all the mushrooms

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that will then fry will boil down and

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turn into small mushrooms, it seems

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that there are a lot of mushrooms, in fact, they do

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n’t mean much and a pinch of thyme,

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because dry thyme is

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just like that and it gives this flavor

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aromatics in general, European cuisine is

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rich in thyme; Caucasian cuisine is

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rich in thyme; these are close brothers of

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homogeneous plants and I am not thyme, but do

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not forget that we need salt; what I

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will show you is not salt; we add

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black pepper;

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we carefully mix black pepper; if

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celery mushrooms pop up, catch them and

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send them back; everything is light.

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aromatics aromatics of mushrooms has begun,

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look at a small amount of flour, half a

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spoon, give or take, now we’ll see, I

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always add by eye, but until today

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I’ll add a little more to the chicken, a little more

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than a little more than two-thirds, I would

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say that’s it, now

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mix the flour carefully, add

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half a bay leaf here sheet into two parts and in

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this way we pour

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this chicken broth here,

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so look how to navigate by

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volume, you need to pour it so that the meat does

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not cover everything, we will have an hour, all this is

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about stewing, the sauce will be tied and

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will decrease a little, then later

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we will add a little bit creamy ingredients in the meantime,

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we now need to make the

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vegetables soft, row them soft, combine

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all the flavors, saturate the chicken with these

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other chicken and mushroom flavors

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for literally 5 minutes, I guess I think this

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will be enough if you are not too lazy, you can

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make whatever side dish I always

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rely on this I have refrigerators,

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refrigerators, I had two types of rice,

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this is white rice, which I cooked for

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something, long grain, well, sorry dad,

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look there is some kind of second rice, black,

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I cooked it for my wife, but I got a

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little bit of everything, yes I mean that

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having certain things there, here

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I

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see white and here black white even a little bit of

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ruins black

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maybe almost almost we’re talking

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but so that it’s like al dente yes I want to

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mix it both, I’ll definitely

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add garlic because for now

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we stew for five minutes chicken with vegetables

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here, I would just use

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butter a piece there the frying pan

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is heating up already, you know what I do when I find rice in the refrigerator

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before

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using it, that is, fry it, cook it

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or something else, I take

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boiled water from it and I pour the rice into the saucepan,

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as if I wet it so that it warms up and becomes

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sticky, it becomes a little bit tastier.

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so to speak, also in the rice

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substance and nuts in general are good everywhere,

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so if you chop up the peanuts a little,

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give it all this nutty

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taste, the rice turns out very

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fashionable, youthful, sexy, tasty

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and aromatic, and most importantly healthy, the

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aroma of garlic is so good, it’s all

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right here, we throw it away on the back

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side of the knife, on the other side, do not scrape the blade

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on the board immediately here, send

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white rice

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now here, and what a hot infection,

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then send it here

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black rice, mix lentil cereals,

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for example, with rice, it turns out very well,

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a little pepper, be sure to have a little salt, it

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turns out very well with mustard,

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it also has vinegar for ourselves and mustard in general,

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such a French theme, Dijon mustard,

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just a little on the tip of a

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tablespoon is no longer necessary, we need to give

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this spirit of France and a drop of lemon

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juice,

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add a little breeze here to make it tastier,

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if you want balance, you can add a

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little bit of sugar, a pinch but in general the

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rice substance called side dishes is

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already ready that we have a little sauce left

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I see the vegetables have become softer the

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mushrooms have shrunk very, very much

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now the milk is

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milk but milliliters stunner pour

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half a glass there, look in

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French people be I will ideally go in

00:13:58

my own when frying it would be necessary to

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add wine a little before evaporating

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it white add vinegar here in this

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creamy

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wonderful fricassee you don’t want any

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vinegar history but sour cream with its

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acidity is perfect for this

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so if suddenly you want to

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acidify and here there should be acid

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because this is still a French

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dish and

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children add mustard I added that our

00:14:30

side dish should also be sour,

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literally, here’s a spoonful of sour cream,

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add a light sour taste, delicious

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sour cream, 20 percent, that’s all, and let it

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all disperse, stir,

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let it simmer for a couple more minutes,

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literally so that the sour cream saturates

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everything else with its juices, so to speak, and its acid.

00:14:57

that’s it, and as soon as you have all the

00:15:01

two or three minutes to stew, you can

00:15:02

lay it out,

00:15:04

and let’s just say for the Russian flavor, I

00:15:08

couldn’t do without Kostroma salt,

00:15:11

so I added a little salt and visually it’s

00:15:16

also black, you want little carrots,

00:15:19

you can leave the fire there with straws, well,

00:15:21

decorations are such a thing at your

00:15:25

discretion, it would seem that

00:15:31

all stores have the simplest ingredients for good husband,

00:15:33

black rice cannot be sold, replace with

00:15:37

lentils, spread with varicose benoit, bulgur

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grains, a lot, even some wild rice with

00:15:48

white, this will be more interesting side dish,

00:15:51

I gave you the idea, and here it is here is a delicious

00:15:54

dish of my own, I love these things

00:15:56

because medium-sized dense,

00:15:59

juicy and soft pieces of chicken thigh are

00:16:02

hard to argue with, I wish you

00:16:06

bon appetit and all the best

00:16:10

because spring is just around the corner

00:16:17

bye

Description:

Получите скидку по промокоду EMELIANENKO на Ножи Tojiro 👉 https://www.tojiro.ru/ Мой интернет-магазин: https://gadgetchef.ru/ Ты можешь стать моим Спонсором 👉 https://www.youtube.com/channel/UCgeval0um2gyuRhP1qch8Uw/join Рецепты в письменном виде читайте здесь 👉 https://dzen.ru/gadget_chef?clid=101 Всем привет!!! Меня зовут Василий и я повар. Везде должна быть уместная еда, в ресторане ресторанная, дома домашняя, на мастер классах интересная. Мне приятно размышлять о еде как таковой, о желаемых вкусах в текущий промежуток времени, лето, зима, осень, все имеет свой характер и вкус. Но учитывайте то, что уже существующее блюдо упрощать не стоит, нельзя пренебрегать вниманием к еде. При этом еда должна быть разнообразной и вкусной. Такими постулатами я руководствуюсь при создании любого блюда, только я их делаю на свой вкус, а вам остаётся их всего лишь изменить на свое усмотрение. С радостью для вас. Василий Емельяненко Следите за моими рецептами в соц.сетях: Facebook: https://www.facebook.com/unsupportedbrowser ВКонтакте: https://vk.com/chefvasiliyemelyanenko Однокласники :https://ok.ru/chefemelyanenko Rutube: https://rutube.ru/channel/1269596/ Instagram: @vasilytv Twitter: @vasemel "Шеф-повар Василий Емельяненко"

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