It is known that the path to the heart can be made through the stomach. Today this proverb is no less relevant than before. Having prepared delicious and gourmet treats, you can arrange a romantic dinner that will help strengthen your love bond.
What to cook for a romantic dinner
When considering a menu for a romantic dinner, you should pay attention to spectacular gourmet dishes that can surprise and delight the other half. In addition, a romantic dinner should be light, but no one should go hungry.
Also, do not forget about aphrodisiac products that increase vitality and enhance libido. No wonder, translated from Greek, the word "aphrodisiac" means love pleasure.
Famous aphrodisiacs are shrimp, caviar, asparagus, onion, garlic, avocado, banana, mango, chocolate, honey, nuts, champagne, cream, spices.
An exquisite French dish is the ideal choice for a romantic dinner. For example, Chicken fillet suprem with Champagne sauce. After all, the French know a lot about love and food.
Main course recipe for a romantic dinner
To prepare a French cuisine dish "Chicken Souprem with Champagne Sauce" for a romantic dinner, you will need:
- 6 raw tiger prawns or crayfish necks;
- ¼ glass of dry white wine;
- 1 clove of garlic;
- 2 halves of chicken breast fillet (about 500 grams);
- salt;
- freshly ground black pepper;
- ground white pepper;
- ¼ wheat loaf;
- 2-3 tablespoons of wheat flour;
- 1 egg;
- 2 tablespoons of vegetable oil;
- 2 tablespoons of butter.
To prepare the Champagne sauce you will need:
- 2 glasses of semi-dry champagne;
- ½ cup 30% cream;
- 1 teaspoon of granulated sugar;
- salt.
Suprême (suprême) - a dish made from fish or chicken fillets. There is also a suprême cream sauce in French cuisine.
First of all, clean the shell of the shrimp or crayfish and remove the intestinal vein. In a bowl, combine wine with crushed garlic and salt and marinate prepared shrimp / crayfish in this mixture for 30 minutes.
Rinse the chicken fillet, pat dry with a paper towel and cut lengthwise without cutting to the end. Then unfold in the form of a book, cover with cling film and beat well. Then lightly salt and pepper the fillet.
Next, you need to make the sauce. To do this, pour the champagne into a saucepan, put on a low heat and evaporate until the volume decreases by a factor of 4. After that, stirring constantly, pour in a thin stream of cream, add sugar and a pinch of salt. Continue cooking the sauce, stirring constantly, until it thickens. This will take 4-5 minutes.
To make the breading, freeze the loaf and cut the rind off. Then grate it on a fine grater and sift it.
For each beaten chicken fillet, place 3 peeled shrimps (or crayfish necks), then roll and roll in flour. Then dip in a lightly beaten egg and bread in breadcrumbs. Repeat this procedure 2-3 times.
Heat the mixture of vegetable oil and butter in a heavy-bottomed pan and fry the rolls on all sides for 7-8 minutes.
Then transfer the chicken fillet into an ovenproof baking dish, place for 20 minutes in an oven preheated to 180 ° C and bring to readiness.
When serving, cut the rolls obliquely with a sharp knife, arrange on a plate, serve the Champagne sauce separately.
