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Salmon Fillet In Crust, Rice Croquette, Vegetable Mousse And Salmon Egg Veloute Recipe
|Salmon fillet||840 Gram|
|Vegetable julienne||180 Gram|
|Puff pastry||6 (Rectangular Pieces)|
|Arborio rice||150 Gram|
|Paprika||1 Teaspoon (Leveled)|
|Vegetable puree||300 Gram (Carrots, Broccoli Or Cauliflower)|
|Fish stock||200 Milliliter|
|Dry white wine||100 Milliliter|
|Shallots||50 Gram, chopped|
Serving size: Complete recipe
Calories 6282 Calories from Fat 2438
% Daily Value*
Total Fat 270 g415.3%
Saturated Fat 62.2 g310.9%
Trans Fat 0 g
Cholesterol 1575.8 mg
Sodium 4762 mg198.4%
Total Carbohydrates 665 g221.8%
Dietary Fiber 18.7 g74.7%
Sugars 101.1 g
Protein 273 g545.7%
Vitamin A 110.5% Vitamin C 10.6%
Calcium 109.8% Iron 189.7%
*Based on a 2000 Calorie diet
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.
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.
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