In this blog post, we will be discussing recipes for Le Plat Principal Recipes, a French dish. This is one of the most important dishes in French cuisine and is often served for special occasions or celebrations.
It’s typically made up of four courses, which can consist of soup, fish, meat accompanied by potatoes or vegetables with a sauce (usually white wine),
and an intricate dessert-like chocolate cake or lemon sorbet to finish off.
Contents
Best 5 Le Plat Principal Recipes
1. Soupe De Poissons
This dish is full of fresh seafood. It’s a green-colored soup that will taste like the sea and cleanse the palette from all the food you’ve eaten before this soup.
This first course is often a light, refreshing meal before rich, heavy entrées. It’s almost like an appetizer in itself with how light and flavorful it is.
Ingredients:
- 1 Green Cabbage (not stumping)
- 1 Potato
- A small portion of fish of your choice (Medium-sized cooking fish such as Cod, Sea bass, Snapper, Salmon)
- 2 Medium Carrots
- 2 Onions
- 1 (Raw) Lemon Slices
- 6-8 olives of your choice in a small bowl
- 1 Spicy Tomato Sauce (Grose’s Vegitalia or Nature’s Choice)
Method:
1. Finely chop the cabbage, carrots, and onion into small pieces, leaving the onions to be chopped even finer than the other vegetables.
2. Put all the ingredients except for the fish and tomato sauce in a pot and cover with water (enough to cover all of your ingredients).
3. Bring to a boil, then let simmer for 15-20 minutes until you can easily fork through the vegetables. The potatoes should be soft enough to crumble apart when forked.
4. When your soup is nearly done cooking, remove from heat and lift the fish out of the pot with a fork, leaving any juices behind.
5. Add in your tomato sauce and stir gently.
6. Add in your fish and serve with a few slices of lemon on top and accompanied by olives on the side.
2. Le Plat Principal De Pommes De Terre
We will be making a potato as the main course in this dish because it’s hearty enough to sustain you through whatever comes next.
Ingredients:
- 1 Potato diced into small cubes (About 1-1.5 cups)
- 4-5 Olives of your choice in a small bowl
- 3 Onions sliced into small pieces and finely diced (2 onions for the potatoes, 1 for the olives)
- 1 Cucumber chopped into small cubes and seeded (about 3/4 cup)
Method:
1. Heat a pan over medium heat.
2. Add a bit of oil to the pan and cook your diced potatoes for about 5 minutes until they’re soft but still firm on the outside. Make sure you occasionally stir so that nothing sticks to the bottom of your pan and burns.
3. Now add some salt and pepper, mix in your diced onions, cucumber, and olives, then cook for 2-3 minutes or until everything is evenly cooked through (tasting often).
4. Serve with the sauce of your choice (I recommend a sweet or spicy tomato sauce or a pesto).
3. Le Plat Principal De Viande
This meat dish is typically the main course for lunch or dinner. It’s usually accompanied by potatoes and salad (you can choose to make a warm salad to attend this if you want).
If you prefer, it can be a small portion on its own, but it tastes better with more food on the plate.
Ingredients:
- 1-1.5 lbs of meat of your choice (Beef, Pork, Lamb, or Chicken)
- 3 Carrots sliced into half-moons
- 2 Tomatoes were cut into small cubes and seeded.
- 1 Medium Red Onion sliced thinly into half-moons
- 2 Tbsp Olive Oil (Cooking Olive Oil)
- 2 sprigs of Fresh Rosemary or
Method:
1. Heat a pan over medium heat.
2. Add the olive oil and cook your carrots, then add your onions and cook until they’re soft and golden (about 7-10 minutes).
3. Now add your meat into the pan with some salt and pepper, then let cook for an additional 5-10 minutes until it’s cooked through and ready to serve.
4. Serve with Garden Greek or a simple tomato sauce for extra flavor, or if you want to push the boundaries try a pesto sauce!
4. Le Plat Principal De Pommes De Terre
This is a variation of Le Plat Principal De Poissons where instead of using a sauce, you use an olive oil vinaigrette to make the potatoes perfectly seasoned.
Ingredients:
- 1-1.5 lbs of potatoes (about 1-1.5 cups diced into small cubes)
- 2-3 Tbsp Olive Oil (Cooking Olive Oil)
- 1-1.5 cloves Garlic minced
- 1-1.5 Tbsp Parsley finely chopped (2/3 cup)
Method:
1. Place the potatoes in a pot, cover with salted water, bring to a boil, and then let cook for 15-20 minutes until soft to the bite.
2. In a separate pot, heat some olive oil over medium heat and add in your finely diced Garlic and parsley, sauté for about 10 minutes until the garlic is golden brown. Season with salt and pepper if needed.
3. Now toss your potatoes into the garlic vinaigrette and serve with the sauce of your choices, such as a pesto sauce or a tomato sauce.
5. Le Plat Principal De Légumes
This dish is condiment-orientated, containing onions, tomatoes, garlic, and basil. It’s used to accompany any of the other words before it in that it makes everything taste better as a side dish or dessert.
Ingredients:
- 1-1.5 lbs of vegetables (1-3 small green peppers or 1 lb of carrots)
- 1 Onion sliced into small cubes
- 3-4 Tomatoes chopped into small cubes, seeded, and diced (about 1 cup)
- 2 Garlic cloves minced (2/3 cup)
- 2 sprigs Fresh Basil finely chopped, leaves only. (use about 1/4 cup more than you would in the meat dish if you are making a sauce recipe that requires basil)
Method:
1. Heat a pan over medium heat.
2. Add a bit of oil and cook your diced vegetables for about 5 minutes until they’re soft but still firm on the outside.
3. Make sure you occasionally stir so that nothing sticks to the bottom of your pan and burns. Add some salt and pepper to taste if needed.
4. Add in your minced Garlic last, about 2-3 minutes before serving, making sure it does not burn (cooking it for an additional minute will make it burn).
5. You can serve it while it’s still hot or let it cool in the fridge and do it as a cold condiment.
Conclusion
Le Plat Principal Recipes is pretty simple. It includes a variety of vegetables and a few different ways to make the potatoes, making it perfect for anyone who’s just starting and wants to learn how to make healthy variations of their favorite food.
Many of these recipes require you to slice your vegetables or meat into small pieces so they cook faster, while other recipes require that you finely dice your vegetables or meat so they’ll be softer when everything is all done cooking.
