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Melt butter in a 14-inch straight-sided skillet over medium high. Add onions, leeks, apples, pears, celery, 1 tablespoon of the salt and 2 teaspoons of the pepper.
Working in 2 batches, heat 3 tablespoons of the oil in a large nonstick skillet over medium-high. Add half of mushrooms (about 5 1/2 cups), 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper ...
Prepare the ingredients: Preheat the oven to 450°F. Wash and dry the fresh produce. Remove the hake from the refrigerator to bring to room temperature.
A mirepoix (/ m ɪər ˈ p w ɑː / meer-PWAH, French: ⓘ) is a mixture of diced vegetables cooked with fat (usually butter) for a long time on low heat without coloring or browning. The ingredients are not sautéed or otherwise hard-cooked, because the intention is to sweeten rather than caramelize them.
As late as the 1880s there is no mention of leeks in the definition in the Dictionnaire de la langue française: "Name, in some provinces, of a pastry made of cheese, butter and eggs", [6] but in 1910 a French journal described a flamiche as "a flour dough, buttered inside with leeks cut into small pieces", originating in Péronne, Somme. [1]
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Matignon is a combination of evenly diced vegetables, usually onion (and/or leek), celery, and carrot, with thyme and bay leaf, sautéed in butter over a low flame until softened and translucent ("melted" but not browned), seasoned to taste with a pinch of salt (and a pinch of sugar, if needed), and finished with a dash of white wine or Madeira. [2]
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