Salmon Quenelles with Shrimp Sauce

2015-01-28

Very Good and different starter  This recipe serves 4

Ingredients

  • 1 1/2 lbs boneless skinless salmon or other firm fish Finfish, salmon, Atlantic, farmed, cooked, dry heat
  • 2 large eggs, separated Egg, whole, raw, fresh
  • 2 cups chilled Heavy cream Cream, fluid, heavy whipping
  • 1/8 tsp cayenne powder
  • good pinch of nutmeg
  • salt and pepper to taste Peppers, sweet, red, cooked, boiled, drained, with salt
  • add some lemon and dill to taste
  • SHRIMP SAUCE
  • 4 tbsp butter Butter, without salt
  • 4 tbsp flour Wheat flour, white, all-purpose, enriched, unbleached
  • 1/4 cup finely chopped onion Onions, raw
  • 1/4 cup dry white wine Alcoholic beverage, wine, table, white
  • 3/4 cup baby shrimp
  • 1 cup heavy cream Cream, fluid, heavy whipping
  • 2 tbsp tomato paste Tomato products, canned, paste, with salt added
  • 2 cups fish bouillon
  • salt and pepper to taste Peppers, sweet, red, cooked, boiled, drained, with salt

Method

Step 1

Combine the fish and egg whites in a food processor and blend until completely smooth. Add yolks and seasonings. Transfer the mixture ti a bowl set n another bowl full of crushed ice and beat in the cream. Make the Shrimp Sauce: Melt the butter in a saucepan. Add the onion and cook until transparent. Stir in the white wine. Cook until it has evaporated then stir in flour. Slowly add fish stock, stirring constantly to make a smooth sauce, Season to taste and add the shrimp and tomato paste and simmer for 25 minutes. Stir in the cream, remove from heat and check seasonings before serving. Keep warm over hot water. Bring a large pot of water to a rolling boil and salt ait as if you are cooking vegetables. Butter a shallow casserole dish well. Now proceed to make the quenelles. Take a large metal spoon, dip in the boiling water and scoop up a heaping spoonful of mixture, Wtih second spoon, again dipped in boiling waterscoop the mixture off the first spoon into the casserole to form an egg shaped quenelle. Fill the casserole with quenelles allowing them to barely touch. Ladle enough of the boiling water over them to barely cover and poach gently on top of the stove for five minutes, turning once during this time, turning once during this time. Lift them carefully from the pan with a slotted spoon onto a serving dish. Spoon the shrimp sauce over them and serve at once

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