AskTheChef Technique: gratineeing en croûte

Below you can find essential information about the gratineeing en croûte technique.

Technique: gratineeing en croûte

Equipment required:
– rolling pin
– freezer
– salamander broiler / oven
– blender
– plastic film

Gratineeing en croûte means great extra flavour! This technique is a great way to add that little extra touch to meat and fish dishes in the way of flavour and texture. In principle, this is actually not more than merely a little butter and breadcrumbs and one or more flavourings. In France it is called ‘viennoise’ and possible flavourings include green herbs, truffle, Parmesan cheese, and spices. Croûtes (crusts) are easy to prepare because they can be used straight from the freezer. 

The ingredients for a basic croûte are:

100gbutter, at room temperature
100gmild herbs

Step by step:

  • Put all the ingredients in a blender and blend to a smooth but firm mixture.
  • Roll out the mixture between two sheets of plastic film, cover, and place in the freezer.
  • Cut neat strips of the croûte and store in the freezer.
  • Just before serving the dish, lay the croûte on the product you wish to finish and gratinee in the salamander broiler or bake in the oven.

There are many different types of croûte recipes. For instance, the breadcrumbs can be replaced with nut crumbs or panko, and the herbs with other seasonings such as Parmesan cheese, tomato, or kale.

Can be used for:
Fish: halibut, salmon, brill, cod, sea bass etc.
Shellfish and crustaceans: langoustine, lobster, mussel, oyster, razor clam, etc.
Meat: pork loin, beef tenderloin, rack of lamb, lamb loin, etc.   
Vegetables: potato, sweet potato, courgette, aubergine, sweet pepper, etc.


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