Salmon Fillet In Crust, Rice Croquette, Vegetable Mousse And Salmon Egg Veloute Recipe
Ingredients
| Salmon | ||
| Salmon fillet 840 g | ||
| Fish mousse 120 -150 g (optional) | ||
| Vegetable | 180 Gram, julienned | |
| Puff pastry 6 rectangular pieces | ||
| Salt, pepper | ||
| Rice croquettes | ||
| Arborio rice | 150 Gram | |
| Cream 1 dl | ||
| Paprika a little | ||
| Flour | 50 Gram | |
| Breadcrumbs | 200 Gram | |
| Eggs | 2 | |
| Vegetable mousse | ||
| Vegetable puree 300 g (carrots, broccoli or cauliflower) | ||
| Cream | 200 Gram | |
| Salmon egg veloute | ||
| Fish stock 2 dl | ||
| Dry white wine 1 dl | ||
| Shallots 50 g - chopped | ||
| Butter | 30 Gram | |
| Salmon eggs 1 tbs | ||
| Salt | To Taste | |
| Pepper | To Taste | |
| Eggs 3 Salt and pepper | ||
| Eggs 3 Salt and pepper | ||
Directions
Spread the fish mousse and vegetable julienne over the puff pastry dough.
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.
Drain.
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.
Keep hot.
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
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.
Drain.
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.
Keep hot.
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
Chef
