How often do people in a restaurant or at a dinner party refuse gourmet dishes, because they hear their names for the first time and do not know their composition.
One of the most popular gourmet dishes of our time is foie gras - a dish of French origin, which is the liver of a goose or duck fattened according to a special method. Despite the fact that Russian gourmets learned about foie gras not very long ago, it is a fairly well-known dish in Europe, which the noble French enjoyed back in the 18th century. In fact, foie gras is a pate made from goose or duck liver, to which an underground black truffle mushroom was added. This is the recipe for classic foie gras. Today, mushrooms, various fillings are added to the liver, served with cognac sauce or along with stews. In general, the chefs do not stop in their research.
If you were served foie gras in a restaurant, then remember that this is a liver, therefore it is used with a slice of white bread, but not spread, but put on top with a slice. It goes well with wine.
Another popular dish nowadays is sea bass. This is a premium fish, also called lavrak, sea wolf, branzina. Its meat is tasty and tender, in addition, it is very useful, since it contains almost no fat, but it contains enough proteins.
Seabass is served in various forms: baked with herbs and mushrooms, as well as fillets with vegetables. It is worth saying that this fish can be cooked at home. Interestingly, sea bass is preferable to use in winter - at this time the season comes for her.
Continuing to talk about seafood, one cannot but mention the Fin de Claire oysters. This type of oyster is grown on special feeding - certain varieties of algae. They have a regular oblong shape and a slightly salty taste, and have a high percentage of fat content.
Today, chefs have learned how to cook oysters in all kinds, but only a few can eat them aesthetically and correctly. Fin de Claire is served both raw and baked. If you have to taste a dish with raw oysters, then in the restaurant they should be accompanied by a cutlery that will be able to open the shells. Baked Fin de Claire oysters are even easier to eat.
