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Fish Mousse Stuffing Profiteroles With Fish Veloute Sauce

Gadget.Cook's picture
Ingredients
  Onion 1
  Carrot 1
  Celery stalks 2
  Peppercorns 6
  Bay leaf 1
  Herbs 1 Teaspoon, dried
  Water 1 1⁄2 Liter
  Dry white wine 500 Milliliter
  Fillets 1 Kilogram (Of Any Fresh, White Fleshed Fish)
  Cream 1⁄2 Cup (8 tbs)
  Salt To Taste
  Ground black pepper To Taste
  Profiteroles 20 Small
  Veloute 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon
  Cayenne pepper 1⁄8 Teaspoon
Directions

In work bowl chop the vegetables.
In large saucepan boil the vegetables, the peppercorns, the bay leaf and the herbs in 1 1/2 litres (3 pints) water for 30 minutes.
Add the white wine.
Add the fish fillets and simmer for ten minutes, strain and save the fish stock for veloute' sauce .
Place the cooked fish fillets in the work bowl and process until fine in texture.
Add the cream, the lemon juice, the chives and season.
Process for 5 seconds.
Place the stuffing inside the profiteroles, make a veloute sauce with the fish stock, adding some lemon juice and cayenne pepper.
Serve the sauce cold spooned over the puffs

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Seafood

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