Fricase - what kind of dish is this, how to cook it?

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Fricase is a traditional French dish, translated into Russian it sounds like "all sorts of things." This dish is usually prepared from chicken, veal or rabbit, but modern chefs have slightly expanded the boundaries of the classics and are currently using not only different types of meat, but even shrimp and fish to cook it. Boiled rice is usually served as a side dish. True gourmets prefer to cook Pigeon Fricassee.

The recipe is quite simple: small pieces of white meat are fried in butter, sprinkled with flour, poured with cream and stewed in the resulting broth.

The legend of the dish

There is a real legend about the fricassee, which says that during the reign of Napoleon, one cook did not know that the emperor did not like chicken meat, and prepared a chicken fricassee for him. Because of this, Napoleon wanted to remove the cook from his post, but he nevertheless persuaded the royal person to taste fragrant food, after which he was pardoned. Moreover, the emperor even instructed to include the dish in his menu, because he liked it so much. According to legend, afterNapoleon's generosity fricassee became very popular on the tables of not only the French, but also the European nobility.

Cooking technology

According to standard technology, fricassee meat is washed and dried before cooking, then it is cut into small pieces, sprinkled with flour and fried over medium heat. At the final stage of cooking, spices, herbs, vegetables are added to the meat and everything is poured with cream.

A fricassee is essentially a regular white meat stew cooked in a white sauce with cream. The only difference is that for fricassee the meat is not fried until golden brown, it should remain light. Some chefs claim that fricassee is not a dish at all. In their opinion, this is just a way of cooking, and it is not necessary to follow all the subtleties.

Below you can find the most common ways to cook fricassee and, based on personal taste preferences, choose a more interesting option for yourself.

Chicken Fricassee Classic Recipe

Ingredients:

• Chicken breast.
• Onion.
• Cream – 100 ml.
• Pair of eggs.
• White wine - 100 ml.
• Chicken broth.
• Butter.
• Juice of ½ lemon.

Cooking steps:

1. Cut the breast into pieces, sprinkle with flour and fry in butter on all sides.
2. Fry chopped onion in another pan.
3. Pour wine into a saucepan and boil it downup to 50 ml. Then put the chicken, add spices and broth, cook for 25 minutes.
4. Beat the yolks with cream, pour into a saucepan with meat, add lemon juice and mix.

Rabbit fricassee

This fricassee is also considered a classic recipe with true French roots. The food is tender and tasty, and besides, it is also dietary.

Cooking steps:

1. S alt, pepper, sprinkle small pieces of rabbit meat with flour and fry in butter on all sides for fifteen minutes.
2. Pour in the meat broth and simmer until tender.
3. Beat 2 yolks with 50 ml of sour cream, add the mixture to the meat and sweat for a couple of minutes without boiling.
4. Sprinkle the dish with chopped herbs before serving.

The same recipe can be used to make turkey fricassee.

Rapan fricassee

Very interesting recipe for real gourmets.

Instruction:

1. Chop any mushrooms and fry in olive oil with onion half rings.
2. Cut the rapana into pieces and fry with chopped garlic and chili pepper (2-3 min.).
3. Pour the onion mixture into the rapana, add the bunch of spinach and stir.
4. Pour the cream into the pan and keep on fire for another 2 minutes.

Fricase with mushrooms

According to this recipe, fricassee is made from pre-boiled chicken and without cream. The cooking process is very different from the classic, but the taste remains the same gentle and pleasant.

Ingredients:

• Chicken carcass.
• 100 g mushrooms.
• 200g asparagus.
• 1/2 pack butter.
• 2 tbsp flour.
• 0, 5 cups chicken broth.
• 100 ml white wine.
• Spices.

Cooking:

Boil the chicken, remove from the broth, remove the skin and cut off the legs. Cut the remaining meat into pieces.

Boil fresh asparagus in s alted water and cut into pieces. If using canned or frozen asparagus, no pre-cooking is required.

Rinse the mushrooms and cut into 4 parts.

Heat a frying pan with ½ part of the oil, add flour and sauté, stirring constantly. Then pour in a thin stream of broth, after wine. Reduce heat and boil the sauce until thick, add spices.

In another pan, stew the asparagus and mushrooms in the remaining oil.

Put the chicken with mushrooms into the sauce, simmer for 5 minutes and serve.

Shrimp fricassee

Despite the fact that the classic version of the dish involves the use of chicken or rabbit meat as the main product, shrimp fricassee is currently gaining more and more popularity. It is prepared quickly and simply, and the taste is extraordinary.

Products you will need for cooking:

• Shrimp - 400g
• Onion (red) - 1 head.
• Two carrots.
• Sweet pepper - 1 piece
• Mushrooms - 3 pieces
• Garlic (a couple of cloves).
• Wheat flour - 1 tbsp
• Half a glass of wine
• Cream – 100 ml.

Start cooking:

Step 1. Boil shrimp in boiling s alted water, cool and peel.

Step 2. My carrots, peel and three on a coarse grater.

Step 3. Peel the onion, wash the pepper and remove the seeds, cut into half rings.

Step 4. Pass the garlic through the press.

Step 5. Wash the mushrooms and cut into strips.

Step 6. Heat up the pan, add a spoonful of vegetable oil and fry the chopped vegetables over medium heat for about 10 minutes.

Step 7. Add shrimp, flour, spices, wine and cream to the pan. Simmer for about 5 minutes and serve.

Fish fricassee

This fricassee is especially tasty if you use white or red fish, but in principle any variety will do.

Ingredients:

• Pike perch fillet – 300g
• Trout fillet - 300g
• Onion.
• Champignons - 200g
• Cheese - 100g
• Cream - 1 cup.

How to cook?

The cooking steps are very similar to those in the chicken fricassee recipe:

1. Cut the fish, sprinkle with spices, roll in flour and fry.
2. Separately overcook mushrooms with onions.
3. Put the fish in a mold, spread the mushrooms on top, sprinkle with grated cheese and pour over the cream.
4. Next, cook in the oven at 180 degrees for about fifteen minutes.