French dishes

France is an unusual and very interesting country. On the French cuisine alone there are numerous legends, we will talk about it today.

In general, the word "France" I associate with the Eiffel Tower and piquant sauces. After all, it was the French culinary specialists who first started filling dishes with various sauces. Well, let's not torment our soul for a long time and we will analyze in more detail what they really are, French dishes.

Snack. As a snack, I suggest you a salad with shrimps. For a salad we need:

- 200 grams of boiled shrimp;

- cherry tomatoes 6 pieces;

- clove of garlic;

- olive oil;

- lettuce leaves;

- Parmesan cheese;

- one chili pepper;

- salt.

To begin with, fry garlic and hot pepper on the oil so that the oil absorbs the fragrance, then remove them, and put the shrimps in butter , fry for 2 minutes. Put the leaves of the lettuce on the plate , then the cherry (cut them in half), from above we put the shrimps neatly. A little salt. Cheese grate on a grater and sprinkle with salad. Salad with shrimps is ready.

In general, traditional French dishes are notable for their piquancy, therefore, after trying once, I want again and again.

First meal. As the first dishes in France, soup-mashed potatoes are preferred. The recipes for such soups are the sea, so I singled out a couple of the most delicious ones in my opinion.

Soup "Julienne". To prepare this soup we will need:

- fresh carrots 1 piece;

- a fresh turnip of medium size;

- one large onion;

- Butter for frying;

- 800-1000 ml of meat or chicken broth;

- fresh sorrel;

- 100 grams of green fresh peas;

- greens chervil;

- 60 ml of sour cream or cream;

- salt.

The list of ingredients, of course, is not at all similar to our Russian soups. It should be noted that for soup only meat broth is used, the meat itself usually goes for the preparation of second courses. While the broth is boiled, it is necessary to grind the onions and fry it in butter until it becomes transparent. Then add crushed carrots and combine with onions, a little fry. When the broth is ready, we put fried onion and carrots into it, five minutes later - turnips. Then rinse the green peas and also send to the broth. 5 minutes before the soup is ready, we add sorrel and chervil to it. After the "Julien" remove from the fire, you must dilute the broth with sour cream or cream. That's all, the soup is ready!

The second dishes. French dishes on the second are very diverse. It can be meat under a chic sauce, baked fish with a vegetable garnish.

Fish "in Paris". For preparation we need:

- any fish fillets (it can be salmon, halibut, flounder) 600 grams;

- 60 grams of butter;

- bow;

- 300 grams of champignons;

- Wheat flour 2 teaspoons;

- a glass of low-fat sour cream;

- Any fresh herbs.

Fish fillets are divided into 6 equal pieces, wiped with salt and fried on both sides until cooked. Prepare the mushroom sauce. To do this, finely chop the onion, mushrooms and greens, then fry in butter, salt. When the mushrooms are almost ready, pour them with sour cream, add flour, so that the sauce is slightly thickened. The sauce is ready. Lay the fish on a plate, top with plenty of mushroom sauce, decorate with greens. As a side dish, you can put out the vegetables or boil the rice. Note that French dishes are impossible without sauces.

Dessert. The French like to pamper themselves with sweet, especially sweet pastries. Surely everyone knows the famous croissants. But we will consider the recipe for the delightful "Blancmange". French dishes from among the desserts are as varied as the rest.

For dessert we need:

- a packet of gelatin;

- 500 ml of milk;

- sugar to taste;

- Any fruit, nuts.

Soak gelatin in warm water. When it swells, heat on the stove until dissolved, drain. Then pour the milk, add sugar and mix well. Fruit cut and put on kremankam or glasses, pour the milk mixture and put into the refrigerator until completely hardened. Blanmange is ready!

Here are such wonderful French dishes, recipes Which we have studied, it remains only to prepare them.