Asia Minor is considered the homeland of onions shallot. It contains vitamin C, essential oils and useful minerals: potassium, iron, phosphorus, calcium. Long since it was applied in traditional medicine to treatment of gastric and eye diseases. But thanks to the delicate taste, onions shallot were fallen in love also to culinary specialists. It is often used for preparation of sauces and soups and also by aromatizations of dishes from a bird, fish and a game.
Onions soup
With shallot one of the most popular dishes of French cuisine – onions soup, On a legend, once the king Louis XIV is preparing, without having found in the hunting lodge anything a food except onions shallot, butter and champagne, roasted onions on oil then filled in it with wine. The result exceeded all expectations of the monarch. Most likely, it is no more than beautiful legend. However it is for certain known that very simple fragrant and tasty onions soup in preparation cooked on chicken broth long since was popular among urban poor and peasants.
To cook onions soup with crisp toasts and cheese эмменталь, the following components will be required: - 500 g of onions shallot;
- 50 ml of vegetable oil; - 100 g of a desi; - 5 g of a thyme; - 200 ml of white dry wine; - 2 l of chicken broth; - 2 g of nutmeg; - 50 ml of sauce демиглас; - chicken cubes; - cubes (chicken); - 4 slices of white bread for toasts; - 100 g of cheese эмменталь; - pepper; - salt.
Chop onions shallot also to a spasseruyta in a big stewpan on mix vegetable and a desi. In the middle of process add several branches of a thyme. Then pour in a stewpan with onions in white dry wine and evaporate it. Then fill in onions shallot with unsalted chicken broth, add ground nutmeg, sauce демиглас, and you cook cubes, salt, pepper within 20-30 minutes. Before giving pour onions soup on plates, from above accurately lay out the bread slices baked on a grill with cheese. If desired it is possible to strew soup with chopped parsley.
Back of a salmon with Martini sauce
Thanks to a delicate delicate flavor, onions shallot are often used for preparation of sauces. For example, Martini. To fry backs of a salmon with this sauce, it will be required: - 800 g of fillet of a salmon; - 400 g of fresh spinach; - 200 g of cherry tomatoes; - 150 ml of olive oil; - 20 g of onions shallot; - 80 ml of Vermouth; - 60 ml of fish broth; - 200 ml of 33% of cream; - sprinkling pepper and peas; - bay leaf; - salt. First of all, make Martini sauce. For this purpose: cut onions shallot and fry it together with bell pepper and bay leaf on olive oil. Pour in Vermouth, fish broth and cream. Properly mix everything and you weary on weak fire before solidification, about 15 minutes. Remove ready sauce from fire, filter via the gauze filter and salt to taste. Carefully wash out spinach and remove stalks. Cut cherry tomatoes in half and slightly fry with spinach on olive oil. Wash up fillet of a salmon and dry, then, having cut on flank steaks, salt and pepper. Quickly fry fish from all directions on olive oil until ready. Lay out on plates a garnish from spinach and cherry tomatoes, as it – a piece of fillet of a salmon and sauce fish Martini with onions shallot.