À l'amiral
À l'amiral is a French term used in culinary arts to describe a method of preparation typically associated with seafood dishes, particularly fish. The term translates to "in the admiral's style" in English.
Origin[edit | edit source]
The term 'à l'amiral' is believed to have originated from the French navy, where it was used to denote dishes prepared for the admiral, the highest-ranking officer. The exact origins of the term are unclear, but it is known to have been in use since at least the 19th century.
Preparation[edit | edit source]
In a typical 'à l'amiral' preparation, the seafood is first poached or steamed, then served with a rich sauce. The sauce is typically made from a reduction of white wine, shallots, and fish stock, enriched with butter and lemon juice. The dish may also be garnished with herbs or other ingredients, such as capers or olives.
Variations[edit | edit source]
While 'à l'amiral' is most commonly associated with seafood, the term can also be applied to other types of dishes. For example, a chicken dish prepared 'à l'amiral' would involve poaching the chicken and serving it with a similar type of sauce.
See also[edit | edit source]
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