Fricassee - all ingenious is simple

In a lot of fine French cuisine, but very easy to prepare dishes that have become today a classic restaurant kitchen. And just wonderful that such delicious dishes can easily cook at home every cook. In this article we will talk about one of those dishes with a beautiful name "stew."

In fact, the stew - a stew that is made from white meat in any white sauce (bechamel most often with various additives). Classic stew is prepared only from chicken or lamb. Today is also very popular rabbit stew, chicken and veal. Appeared and recipes fish stew, which is also its admirers.

What would neither prepared fricassee, most importantly - maintaining the technology of preparation: first the main ingredient (meat, poultry or fish) cut is not too large, but not small pieces, lightly floured and fried a little bit, then in the broth or sauce stewed or baked until cooked in a skillet or form.

With the French word �fricassee� translated as "sundries", or as a verb is the word translated as "stew and fry."

Cooking recipes stew

Fricassee - dish inexpensive, easy to prepare, but very tasty. The main thing you need if you decide to cook - it's a bit of time, as we know, haute cuisine does not tolerate fuss, and this is one of the main secrets of its elegance: all dishes are so delicious because their preparation fit with scrutiny and trembling. So, if you stocked up in a good mood and the time you are ready!
To begin with we give a recipe classic stew, which is made from chicken.

Recipe for preparing the classic fricassee

You will need: 200g asparagus 100g mushrooms, 1 chicken, sauce - 50g butter, 1 cup of chicken broth and wine, 2 tablespoons flour, lemon juice, pepper, salt.

How to cook a classic fricassee of chicken. Boil chicken, remove the skin, legs separated. Fillet by small pieces. Boil the asparagus and cut into pieces by 3cm long. Mushrooms, peeled, cut into quarters. Saut asparagus and mushrooms in butter. For the sauce, melt the butter, add flour, stirring constantly pour quarter liter of broth and the same wine, simmer on low heat for 15 minutes all, pepper, salt, pour the lemon juice. Chicken put in the sauce, add the asparagus and mushrooms, simmered to heat and season to taste.

This stew can be used as a filling for pies. As a side dish is better to file Fig.

Nothing complicated - just a few simple steps and a gourmet meal for your table is ready. Once again, we see that a lot in cooking a lot easier than it may seem at first. If you do not have asparagus, it can simply be deleted from the recipe, well, mushrooms can now be found on sale in any supermarket.

Classic stew can also be prepared from the rabbit.

Recipe for cooking rabbit stew

You will need: 1 rabbit weighing up to 1 kg, 200g mushrooms, 2 onions, 0.5 cups of broth, 1 tablespoon flour and butter, bay leaf, black pepper, peas, salt.

How to cook rabbit stew. Cut the carcass, separate fillets from the bones, pour salted water (1 cup), pepper, over low heat for 10-15 minutes to put out, get the meat and fry it until golden brown. Add the meat broth, laurel, peppercorn, flour, sliced mushrooms and onions, put everything under a lid for an hour and a half hours. Ready rabbit stew is laid out on a dish and pour the juice, formed in fire, as a garnish submit Fig.

Rabbit can marinate before cooking in a white dry wine with herbs, garlic and onion.

Well, for those who prefer meat "to thoroughly", give the recipe fricassee of pork.

Recipe for cooking pork stew

You will need: 300g pork fillet, 100g mushrooms 2 cloves garlic, 1 onion, 2 tablespoons sour cream, 1 tbsp cream cheese and flour? tsp ground coriander, spices, coriander and salt.

How to cook a stew of pork. By small pieces of meat cut, peel and cut into slices mushrooms, chop the onion and garlic, finely chopped greens. Vegetable oil in a frying pan heat up, lay out and fry until golden brown the meat, put the mushrooms with onion and garlic, salt the, season with spices, stir fry over moderate heat for 10 minutes, add water, bring the cream and cheese, with constant stirring a few minutes to warm up to melt the cheese, add then the flour, mix well and put out, until the sauce thickens. Before serving, sprinkle the dish with greenery.

Nourishing, tasty and very appetizing - hardly a person who can refuse such a tasty dish! Well, if you want something lighter, cook stew of fish or mushrooms.

The recipe of preparation of fish stew

You will need: 800g fish fillets, 60-70g butter, 10-15 marinated mushrooms, 2 cups of salted water / fish broth, 1 cup of white wine, 1 egg yolk, 1 pinch of grated lemon zest, black pepper, peas, lemon juice, mustard .

How to cook fish stew. Cut the fish fillets by small pieces, sprinkle with lemon juice, salt the. In butter to brown the flour for 2-3 minutes, then diluted fish broth, boil for 5 minutes, add the wine first, then pepper, then chopped mushrooms and lemon juice, mustard, lemon zest and finally the fish. All boil over moderate heat for 10 minutes, remove from heat, enter the beaten egg yolk and serve.

During cooking fricassee of fish should not be stirred.

Cooking recipe mushroom fricassee

You will need: 500g mushrooms 60g butter 50g flour, 2 cups beef broth, 1 egg yolk, 0.5 cups dry white wine, 1 tablespoon chopped parsley, lemon juice, pepper, salt.

How to cook a fricassee of mushrooms. Cut the mushrooms into the pan with 3 tbsp butter and fry for 15 minutes. The remaining oil to dissolve in the pan, add flour, warm up and gradually pour in the broth, after it - wine, boil down to the desired consistency over a low heat for at least 15 minutes, stirring occasionally. Pour the sauce mushrooms, remove from heat, enter the yolks, mix well adding lemon juice, pepper and salt. Before serving, sprinkle the dish with greenery.

Secrets of cooking a delicious stew

• For the stew should be used only loins carcass, without the fat, skin and bones.

• Classic fricassee means easy grilling the main ingredient in the butter, then frying it lightly floured and stewed in chicken or meat broth.

• Liquid obtained by putting fricassee, the traditional preparation of this dish mixed with egg yolk and cream, seasoned with pepper and lemon juice.

• Often stew cooked with asparagus, mushrooms, green peas and capers.