croûté

Crouté is a French term that translates to "crusted" or "covered in crust." It is most commonly used in culinary contexts to describe a dish that has a hardened, browned outer layer. This crust can be formed through various cooking methods, such as baking, frying, or grilling. The texture and flavor of the crust depend on the ingredients used, such as breadcrumbs, cheese, nuts, or seeds, and the cooking time and temperature.

In French cuisine, "crouté" can refer to specific dishes. For example, "filet de poisson en croûte" is a fish fillet coated in a flavorful crust before baking. Similarly, "pâté en croûte" is a savory pâté baked inside a pastry crust. The term emphasizes the textural contrast between the crispy exterior and the tender interior of the food. It is also used to describe bread that has a particularly thick and hard crust. Beyond food, "crouté" can be used metaphorically to describe something that is old, weathered, or has a rough, hardened surface.