Fish Mousse Stuffing Profiteroles With Fish Veloute Sauce
|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)|
|Ground black pepper||To Taste|
|Veloute||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Cayenne pepper||1⁄8 Teaspoon|
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