【フランス家庭料理】鱈のアッシパルマンティエ/ パリ在住シェフが教える基本のジャガイモのピュレ【字幕】【ENG/FR/CHN SUB】

【フランス家庭料理】鱈のアッシパルマンティエ/ パリ在住シェフが教える基本のジャガイモのピュレ【字幕】【ENG/FR/CHN SUB】

Bonjour tout le monde. Hello. Kenichi’s Kitchen Channel. Today, I would like to introduce Hachis Parmentier, which uses potatoes and fish. Thank you everyone for your food request. This time, I chose Hachis Parmentier from the requests . In France, I chose a cod fish called Lieu jaune. I also received a request for potato puree, so I hope I can answer that as well. Please see until the end. First, let’s bake the potatoes in the oven. Place the potatoes on the crude salt and bake in the oven. By doing this, the salt will permeate the potatoes and the salt will be moderately adjusted. Depending on the size, bake in a 180 degree oven for about an hour. Next is the preparation of cod. After removing the middle bones, add salt and pepper. Sprinkle olive oil on both sides, lightly sprinkle thyme, and bake in the oven for about 20 minutes. Next, chop the poiro. Wash well as sand and soil are often caught. I will prepare the roasted cod roasted meat with stir-fried poiro and garlic. Also chop the garlic. Fry in a frying pan until tender. After frying, add a little butter and fry until it becomes thicker. Transfer to a bowl and remove the rough heat. When the cod is cooked, lightly loosen it with a fork. Then mix with the stir-fried poiro and garlic. Add chopped parsley and season with salt and pepper. The potatoes are baked. Try pressing it with your finger to make sure that the heat is firmly in the center . Now , while the potatoes are hot, you can quickly strain them. Please have your cooking paper ready. The point is to make sure to strain immediately while it is hot. When potatoes are cooled, starch is produced and they become sticky. The key to making delicious puree is to peel the potatoes one by one and strain them immediately. It cools as soon as you peel it. In the case of a restaurant, two or three people work together to make a delicious potato puree, with a person who strips the potato and a person who strains the potato. Today, I’m going to make 300g of strained potatoes puree. The strained potatoes can be stored in the refrigerator with a tapper like this. Let’s make puree. This time I will make a light puree that does not contain fresh cream. When the milk is boiling, add salt, turn off the heat, add potatoes and stir well. Add butter and mix while melting little by little. When the butter has melted, add olive oil. I highly recommend this puree with butter and olive oil . It’s finished smoothly. This time, it is a recipe with less oil and fat for Hachis Parmentier. If you have a rich sauce such as beef garnish, add fresh cream and add a lot of butter to make a rich puree. Let’s serve it on a bakeware. Spread butter evenly on the plate. Next, add the cod loosened meat. Wipe off the puree on the edges. Next, sprinkle bread crumbs called Chapru in France. You can also substitute ordinary bread crumbs that have been lightly spun with a mixer. Then bake in the oven at 200 degrees for about 15 minutes. This is a bonus. I forgot to buy a baguette, so I decided to bake bread in a hurry. The recipe is listed in the summary section. It is a simple baguette fabric. I didn’t have anything to put a coup in, so I put a coup in it with a kitchen knife. Although it was baked in a hurry, it looked delicious. It’s baked. It looks very delicious. At the end, I didn’t have enough grilled meat, so I grilled it for about 3 minutes. Let’s get it! Bread crumbs are baked crispy, and puree is light and very easy to eat because it has less oil and fat. Everyone, please try making cod Hachis Parmentier at home. Then everyone Bonne soirée

#アッシパルマンティエ　#フランス料理　#ケニチズキッチンチャンネル　#パリ　#kenichiskitchenchannel

[材料]

– ジャガイモ　500- 600g
– 鱈　　　　　600g
– ポワロー　1本
– ニンニク　2片
– パセリ　　10g
– オリーブオイル　10g
– バター　　　　　5g
– 塩
– 胡椒
– タイム
– シャプリュー(パン粉)

[ ジャガイモのピュレ]
– 濾した後のジャガイモ　300g
– 牛乳　　　　　　　　　150g
– 無塩バター　　　　　　30g
– オリーブオイル　　　　15g
– 塩　　　ティースプーン1/2杯

[おまけのパン]
– 強力粉　200g
– 水　　　150g
– 塩　　　　4g
– ドライイースト　3g

[ Ingredients]
– potatoes 500-600g
– cod 600g
– leek 1
– garlic 2 pieces
– Parsley 10g
– olive oil 10g
– unsalted butter 5g
– salt

[Potato puree]
– potatoes 300g after straining
– Milk 150g
– Unsalted butter 30g
– Olive oil 15g
– 1/2 teaspoon of salt

[ bread]
– Bread flour 200g
– Water 150g
– Salt 4g
– Dry yeast 3g

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フランス、パリの星付きフレンチレストラン
Restaurant PAGES の副料理長を務めています。

I’m the second chef of Restaurant PAGES, a starred French restaurant in Paris, France.

☆Restaurant PAGES
https://www.restaurantpages.fr/
Instagram : https://instagram.com/restaurantpages?igshid=1oion4mbsqzon

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Introducing French cuisine, cooking techniques, etc. with French ingredients. We look forward to your comments. If you have any questions about cooking, ingredients, cooking methods, etc., please feel free to contact us! If you like it, please subscribe to our channel.