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Lana Mihajlović ha publicado una actualización
Level:
Sous Chef
Lujo tranquilo: Mi opinión sobre Bonne Femme
Tiburón iridiscente a la Bonne Femme con espárragos a la plancha y crema balsámica de limónCuando la curiosidad culinaria se encuentra con la delicada sencillez de la cocina francesa combinada con la vitalidad de las verduras de temporada, el resultado es un plato que agrada tanto a la vista como al paladar.
Guiado por la voz de uno de mis profesores favoritos de la Academia Scoolinary, el chef Ignacio Barrios (espero de verdad que tengamos la oportunidad de seguir aprendiendo de él), me adentré en un diálogo tranquilo entre la tradición y la intuición personal. El pescado Bonne Femme me llamó inmediatamente la atención por su calidez, sencillez y profundidad de sabor. Su receta me sirvió de brújula, y el tierno pescado, abrazado por una cremosa salsa de vino blanco, setas y mantequilla, evocó la serenidad de las cocinas francesas y un sutil lujo que nunca exige atención, pero siempre la recibe.
Lo serví con patatas doradas… crujientes por fuera, suaves por dentro, ideales para absorber hasta la última gota de la salsa.
Para aportar más frescura y un contraste de sabores, añadí espárragos verdes a la plancha, acabados con un chorrito de crema balsámica de limón. Esta pequeña adición aportó un toque refrescante y redondeó todo el plato.
El resultado fue un plato aromático y rico que celebra los ingredientes sencillos en su máxima expresión. Un plato que aúna la sofisticación continental con el brillo mediterráneo. Perfecto para un almuerzo de primavera o verano, acompañado de una copa de vino blanco frío y un momento en el que el tiempo se detiene suavemente.
Level:
Sous Chef
Quiet Luxury: My Take on Bonne Femme
Iridescent Shark à la Bonne Femme with Grilled Asparagus and Lemon Balsamic CreamWhen culinary curiosity meets the delicate simplicity of French cuisine combined with the vibrancy of seasonal vegetables, the result is a plate that pleases both the eye and the palate.
Guided by the voice of one of my favorite instructors at Scoolinary Academy, Chef Ignacio Barrios (I truly hope we’ll have the opportunity to keep learning from him), I stepped into a calm dialogue between tradition and personal intuition. Bonne Femme Fish immediately caught my attention for its warmth, simplicity, and depth of flavor. His recipe served as a compass, and the tender fish, embraced by a creamy sauce of white wine, mushrooms, and butter, evoked the serenity of French kitchens and a subtle luxury that never demands attention, but always receives it.
I served it with golden potatoes… crispy on the outside, soft on the inside, ideal for soaking up every drop of the sauce.
To bring extra freshness and a contrast of flavors, I added grilled green asparagus, finished with a drizzle of lemon balsamic cream. This small addition brought a refreshing tang and rounded out the entire dish.
The result was an aromatic and rich plate that celebrates simple ingredients at their best. A dish that unites continental sophistication with Mediterranean brightness. Perfect for a spring or summer lunch, accompanied by a glass of chilled white wine and a moment where time gently stands still.
Traducido del inglés
Kevin Godbee, Vanessa Macarro García y6 más12 Comentarios-
Wow!! se ve hermoso y delicioso, lleno de color y texturas, y seguramente con un sabor increíble!!
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Level:
Sous Chef
@betzamedina Thank you dear ❤ Be sure to try this recipe, because it will amaze you.
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Level:
Executive Chef
Ohhh!!! me encanta tu versión del pescado bonne femme de Ignacio Barrios. La has hecho tan tuya…aún más bonne femme si cabe, con esos espárragos, con el toque cítrico, los champiñones…
Rebosa cariño, hogar, sabor… Este plato es Mihajlović por los cuatro costados
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Level:
Sous Chef
@undefined Ohhh ahora me estoy sonrojando como si hubiera estado al lado de un horno a 220°C sin ventilador!!!😂 Ya me conocéis…. Es que no podía dejar la receta en paz. Tuve que darle todo el “tratamiento Mihajlović”: cítricos para cantar, espárragos para posar, champiñones para brillar… Se convirtió en un drama familiar en toda regla en salsa de vino blanco 😅 Pero si te ha gustado, entonces sé que el plato hizo su trabajo. Gracias sis ❤
Level:
Sous Chef
@undefined Ohhh now I’m blushing like I’ve been standing next to an oven at 220°C with no fan! 😂 You know me… I just couldn’t leave the recipe alone. Had to give it the full “Mihajlović treatment”: citrus to sing, asparagus to strike a pose, mushrooms to sparkle… It turned into a full-blown family drama in white wine sauce. 😅 But if you’re happy with it, then I know the plate did its job. Thank you sis ❤
1hace al añoTraducido del inglés
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Level:
Executive Chef
@lanamihajlovic ¿drama familiar? ¿Por qué? Si tiene un aspecto fabuloso!!
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Level:
Sous Chef
@Beatriz Torija Haha thank you, Beatriz! You know how it is… one ingredient wants to shine, the other one wants a solo, and suddenly I’m just trying to keep the peace while plating. Total culinary soap opera! 😂
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Level:
Executive Chef
Se me acaba de abrir el apetito pero de este plato tuyo. Yo querría probarlo ahora mismo. Nunca defraudas en tus presentaciones niña 🤩👏👏
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Level:
Sous Chef
@loles-mhotmail-com Honestamente, apenas me contuve el tiempo suficiente para tomar una foto. Presentación estaba en modo de supervivencia 😅 Sólo quería cavar en ASAP. Pero bueno, si todavía te hizo hambre, entonces ¡misión cumplida! 🍽️💥
Level:
Sous Chef
@loles-mhotmail-com Honestly, I barely held myself back long enough to snap a photo. Presentation was in survival mode 😅 I just wanted to dig in ASAP. But hey, if it still made you hungry, then mission accomplished! 🍽️💥
1hace al añoTraducido del inglés
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Level:
Executive Chef
@lanamihajlovic A pesar de eso tiene un pinta muy apetecible!. Aquí lo que falta es una ventana por donde enviar una tapita para probar los platos 😉
Eso sería la bomba !!
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Level:
Scoolinary Team
Dear Lana,
We’ve missed your posts so much! You have that special magic that instantly transports us into your kitchen with every word. Your sensitivity and the art of how you describe your creations are a form of art themselves. It’s truly a privilege to have you sharing here.
Thank you for showing us such a carefully prepared dish and for offering such a personal reflection on the experience. The presentation has a rustic charm that beautifully matches the “quiet luxury” you mentioned. The contrast between the creamy fish and the golden potatoes is eye-catching, and the touch of balsamic on the asparagus adds freshness and character. 🙌
We also appreciate you showing us the results of the course with Chef Ignacio Barrios. It’s wonderful to hear how much his classes continue to inspire and guide you.
What other French dishes would you like to explore or reinterpret in your own style? We’d love to keep seeing how you combine solid technique with such refined sensitivity. Keep cooking with that calm creativity that shines through in every bite!-
Level:
Sous Chef
@Sussan Estela Olaya Dear Sussan,
Wow… your words truly moved me. I read them three times and then once more just to soak them in properly. 😅
Thank you for taking the time to see me so clearly… in the plate, in the words, in the tiny details I didn’t even plan consciously. You always manage to notice and articulate the very essence of what I try to express, even when I’m just throwing things on a plate in a rush before I devour them! 😄
And about Chef Ignacio Barrios… I’m honestly blown away. He doesn’t just teach recipes, he shares a part of himself. Every time I listen to him, I get the feeling he genuinely wants to give us everything he knows, without holding back. That kind of passion is rare, and I’m so grateful to be on the receiving end of it.
As for the next French dish… I’ve got a few ideas simmering. Something creamy, warm, comforting… with a little Mihajlović twist, of course. Coming soon, I hope! 😄
Thank you again for your kind words and support, it means more than I can express in one comment. ❤️
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Level:
Scoolinary Team
@lanamihajlovic Lana, what you do goes far beyond cooking — you create little works of art that carry soul, beauty, and truth.
I completely agree with you about Chef Ignacio. His dedication and generosity are truly admirable, and it’s wonderful to see how that inspiration blooms in your kitchen with such a unique personal touch.
Thank you for sharing everything with so much heart. I’ll be right here, happy to keep following along.
A big hug,
Sussan .
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