Fish Mousse Stuffing Profiteroles With Fish Veloute Sauce Recipe
Ingredients
1 onion
1 carrot
2 stalks celery
6 peppercorns
1 bay leaf
1 teaspoon dried herbs
1.5 litres water
500 ml dry white wine
1 kg fillets of any fresh, white fleshed fish
1/2 cup cream juice of one lemon chives
Salt
Freshly ground black pepper
16-20 small profiteroles
VELOUTE
Juice of one lemon
1/8 teaspoon cayenne pepper
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
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
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