«Paner à l'anglaise» is a French method of frying items (meat, fish, vegetables, fruits...) by coating with flour, beaten eggs and breadcrumbs (chapelure) (read one of my first posts on this blog). One of the usual condiments to pair with Foie Gras (duck or goose liver) is to have it with Pain d'épices. But substituting breadcrumbs with gingerbread crumbs was unexpected but also so obvious when I watched it.Here is the video...
On this last video of our trip through Pays Basque Cuisine, I noticed that recipe of tartar made of tuna, oyster and sea scallops. Add chopped shallots, ginger, parsley, olive oil and lemon juice. Very simple but I loved the plating in an oyster shell.Et voila the video !
No comments:
Post a Comment