フランス人シェフの絶品レシピ【白いブイヤベース“コトリヤード”】のレシピ｜COTRIADE

A French chef shares his recipes for authentic French cuisine! Bouillabaisse, a popular French dish. This time, we'll introduce a recipe for cotillard, also known as "white bouillabaisse." Flip Batton, owner and chef of Toranomon's French bistro "Le Petit Tonneau," will share a delicious and easy recipe you can make at home! Philippe Batton's recipes using a T-fal pressure cooker [Heartwarming French Home Cooking] https://www.t-fal.co.jp/sp/products/p... Pressure cooker used: T-fal Clipso Minute Perfect 4.5L https://www.t-fal-onlineshop.jp/tfal/... ◇Chapter 0:00 Opening 0:24 Today's menu and ingredients 4:05 Preparation 7:45 ​​Finally, use the pot to cook! 12:55 Finished! Off to the tasting 2:26 PM: Today's ingredients confirmed and today's French SEAGULLE IV https://www.granddukes.com/index.html Nakazawa Dairy https://www.nakazawa.co.jp/ Please subscribe to our channel♪ Subscribe to our channel La Cuisine de Philippe Batton    / @lacuisinedephilippebatton7714   ◇Ingredients 200g Sea Bream 200g Gurnard 4 Tiger Prawns 1/2 Onion 2 Potatoes 1/2 Carrot 1/2 Leek 150cc White Wine 250cc Water 100cc Heavy Cream 1 Bunch of Thyme 2 Bay Leaves 2 Bunches of Estragon Salt Cubebe Pepper ◇Directions 1. Cut the fish into bite-sized pieces. Remove the back intestines from the prawns. ② Cut the carrots and potatoes into bite-sized pieces, the onion into cubes, and the leeks into rings. ③ Remove the leaves from 1 bunch of tarragon and chop them finely. Pick the leaves from 1 bunch of thyme leaves from the stems. ④ Add olive oil to a heated pressure cooker and lightly sauté the seafood. ⑤ Remove the seafood from the pressure cooker and sauté the vegetables. ⑥ Add the white wine and simmer. ⑦ Once the white wine has reduced by about half, add the water and herbs and simmer further. ⑧ Once boiling, add the cream, return the seafood to the pot, and season with salt and pepper. ⑨ Cover the pot, bring to a boil, and simmer for 10 minutes. ⑩ After 10 minutes, allow the pressure cooker to release all the steam, then open the lid and serve. ⑪ Finish by sprinkling with salt, pepper, thyme, and finely chopped tarragon. And you're done! ◇Ingredients ・Sea bream - 200g ・Sea robin - 200g ・4 tiger prawns ・1/2 onion ・2 potatoes ・1/2 carrot ・1/2 leek ・150cc white wine ・250cc water ・100cc fresh cream ・1 bunch of thyme ・2 laurels ・2 bunches of tarragon ・Salt ・Cubeb black pepper The wine used in this recipe is chef's choice! You can purchase it in our online store. https://petitonneau.official.ec/ Please check us out on social media! [Instagram]   / lepetittonneauboutique   Le Petit Tonneau, Toranomon https://www.petitonneau.com Contact Us [email protected] #WhiteBouillabaisse #ChefRecipe #FrenchChef #AuthenticRecipe #FrenchCuisine #Cotillard #Bouillabaisse