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Salmon Fillet In Crust, Rice Croquette, Vegetable Mousse And Salmon Egg Veloute

Western.Chefs's picture
Ingredients
  Salmon fillet 840 Gram
Fish mousse
  Vegetable julienne 180 Gram
  Puff pastry 6 (Rectangular Pieces)
  Salt To Taste
  Pepper To Taste
  Arborio rice 150 Gram
  Cream 1 Tablespoon
  Paprika 1 Teaspoon (Leveled)
  Flour 50 Gram
  Breadcrumbs 200 Gram
  Eggs 2
  Vegetable puree 300 Gram (Carrots, Broccoli Or Cauliflower)
  Cream 200 Gram
  Fish stock 200 Milliliter
  Dry white wine 100 Milliliter
  Shallots 50 Gram, chopped
  Butter 30 Gram
  Eggs 3
Directions

Spread the fish mousse and vegetable julienne over the puff pastry dough.
Arrange the salmon fillet in the middle.
Season with salt and pepper.
Fold the pastry and brush the outer side with egg yolk.
Bake in a preheated oven at a temperature of 200°C for 10 - 12 minutes.
Rice croquettes Cook the rice in double its quantity of boiling salt water until soft.
Drain.
Add the paprika to the cream and reduce over a low heat.
Add the rice and season with salt and pepper.
Use a pastry bag to shape the rice into 'croquettes', or shape by hand.
Coat with flour and dip into beaten egg.
Then coat with breadcrumbs.
Deep-fry and keep hot.
Vegetable mousse Combine all the ingredients and pour into 6 or 7 small greased cups.
Steam for 15 to 20 minutes.
Keep hot.
Veloute Reduce the white wine, fish stock and shallots over medium heat until 1 dl remains.
Add cream and reduce further to thicken the sauce.
Remove the shallots and whisk in a knob of butter.
Season with salt and pepper and just before serving, add the salmon eggs

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Egg
Interest: 
Healthy

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