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FISH A LA MINUTE
Fish and Seafood FCA content editor Fish and Seafood FCA content editor

FISH A LA MINUTE

In home cooking, à la minute refers to a recipe that can be made in a flash, and this recipe is a fine example. Fish à la minute is a gratifying way to cook fresh fish filets in a one-pot fashion without sacrificing taste. Use any fish with a flaky texture (e.g., cod, halibut or seabass) and bake in the winning combination of shallots, white vermouth, white wine, parsley and olive oil with a sprinkle of bread crumbs. It’s the answer to those long days where you need something fast but tasty.

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SAUCE LYONNAISE
Sauces FCA content editor Sauces FCA content editor

SAUCE LYONNAISE

This classic sauce uses homemade demi-glace as a base, combined with an onion, wine, and vinegar reduction.

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EASY DEMI GLACE
Sauces FCA content editor Sauces FCA content editor

EASY DEMI GLACE

The demi-glace is a valuable shortcut for crafting mouthwatering sauces that can save you hours in the kitchen. It’s created by enhancing stock with meat trimmings, aromatics, wine, and thickening with flour. I'll share a home-friendly method that maintains quality and efficiency, allowing you to prepare a homemade demi-glace effortlessly. Once you master this technique, you'll never look back.

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PERFECT PAN SAUCE
Sauces FCA content editor Sauces FCA content editor

PERFECT PAN SAUCE

Crafting a pan sauce is one of the techniques French culinary students learn early in their training, and for a very good reason; this is one of the key techniques that pave the way to the art of sauce making. Let’s look at this technique in detail and discover the 3-step process known as sauté déglacer.

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SAUCE BERCY
Sauces FCA content editor Sauces FCA content editor

SAUCE BERCY

Create a Sauce Bercy using the sauté deglazing technique to create an instant pan sauce.

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