Matignon

As you know, many recipes for traditional French cuisine are based on fundamentally fresh food. This is due to the fact that according to professional chefs, the excellent quality and inherent features of each product should be maintained even after thermal treatment.

In the territory of this country, first-course preference is given to puree soups, especially onion soup seasoned with cheese, or leek-based soup with some addition of potatoes. Many people know the thick bouillabaisse soup, which is based on fish broth.

Many recipes for French cuisine do not do without the addition of aromatic herbs, necessarily present in a number of dishes. For example, often when preparing meals, chefs put a small bunch of herbs called a bouquet of garni in a saucepan. This seasoning, which consists of chabera, bay leaf, parsley and other spices, endows ready-made dishes with the unique aroma of France.

Among the variety of flavoring additives, a mixture of matignon (matignon) is also popular, which is also used in the preparation of many dishes of French cuisine. The matignon mixture is cut into a small cube of bacon and ham, onions, carrots, celery and leeks. Sometimes mushrooms can be an additional ingredient.

The matignon blend, along with another popular French mirpua product, can be used for culinary purposes as a dressing for sauces and broths. As a rule, matignon is added to the composition of vegetable dishes, in particular stew. In addition, matignon is often served even as an excellent side dish to the main dishes. By the way, it is this mixture, together with Mirpua, that is a mandatory dish that is taught in the culinary schools of France.

To make a matignon mixture at home, you need ingredients such as: bacon ham, onions, celery and leeks, which are taken in one part. Meanwhile, another obligatory component of matignon is carrots, which are used in double volume compared to other vegetables and meat.

Be that as it may, and all vegetable components for the preparation of matignon must be thoroughly washed and peeled, after which they are cut into cubes of the same size. For additional aroma, such fresh herbs as thyme, parsley and chaber are often added, and for lovers of smoky notes, it is recommended to pre-fry meat cubes in vegetable oil, preferably olive.

Interestingly, there are two main ways to prepare a matignon mixture. First of all, you can cook it separately. And then serve with the main course to bring extra flavour to the entire table. In addition, matignon can be extinguished or baked together with the main meal, which is to serve them as a whole.