Fish Mousse Stuffing Profiteroles With Fish Veloute Sauce Recipe
I got to try out this Fish Mousse Stuffing Profiteroles With Fish Veloute Sauce at my friend's place. My GOD, It was simply mind blowing! A good way to use up Seafood is to make some delicious Fish Mousse Stuffing Profiteroles With Fish Veloute Sauce. Treat your near and dear ones with this amazing Fish Mousse Stuffing Profiteroles With Fish Veloute Sauce as a Side Dish . I thought of Simply yummy, what are the words that come to your mind instantly on tasting this 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
