ASPARAGUS AND SMOKED SALMON BUNDLES
Provided by Giada De Laurentiis
Categories appetizer
Time 30m
Yield 4 to 6 side servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
- Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.
SMOKED SALMON AND PEEKYTOE CRAB PARFAIT
Provided by Food Network
Time 30m
Yield 6 servings
Number Of Ingredients 39
Steps:
- For the smoked salmon: Remove the blood line from the center of the salmon; cut salmon into small cubes. Harvest only the egg whites from the hard-boiled eggs and chop egg whites. Gently mix all the ingredients together in a mixing bowl; reserve in the refrigerator. For the mixed greens: Mix together and reserve. For the crabmeat: Mix all the ingredients together; reserve in the refrigerator. For the avocado mousse: Remove pit, peel and seed the avocados, then coarsely chop. Emulsify all the ingredients together in a blender. Adjust seasoning without over mixing, and reserve in the refrigerator. For the creme fraiche: Mix all the ingredients together; reserve in the refrigerator. For the white balsamic dressing: Place vinegar, shallots, mustard and honey in blender; puree, then slowly add oil until emulsified. Season with salt and pepper. For the phyllo and brioche disks: Preheat the oven to 300 degrees F (150 degrees C). Cut one of the phyllo sheets with a round cookie cutter to make 6 disks 3 to 31/2 inches in diameter. Brush the phyllo with clarified butter. Place on a baking sheet with a SILPAT® nonstick baking mat, and bake about 15 to 20 minutes or until golden brown. Repeat the same procedure with the other phyllo sheet and with the brioche. To plate each serving: Using a round mold 3 to 31/2 inches in diameter, and starting with the brioche on the bottom, layer the salmon, the avocado mousse and the crabmeat. Garnish with the salmon roe and caviar. Place a quenelle (dollop) of creme fraiche on top of the salmon roe. Place the mold in the center of the plate and gently remove the mold, leaving the parfait in the center of the plate. Drizzle the white balsamic dressing in a half-moon shape around the parfait. Scatter the mixed greens on the plate and on the top of the parfait. Roll the edge of the phyllo disk in paprika and place vertically on top of the creme fraiche quenelle (dollop).
SMOKED SALMON AND KING CRAB ROULADE
Steps:
- Squeeze excess water out of the crabmeat and place in a bowl. Mix in the peppers, onions, cilantro, lemon juice, and mayonnaise. Season the mixture with chili powder, salt, and pepper, to taste.
- Lay the smoked salmon slices on top of a sheet of plastic wrap to form a 4 by 12-inch rectangle. Spread a thin layer of cream cheese over the salmon. Place the crabmeat mixture down the center of the rectangle in a long tube shape. Roll the salmon into a cylinder using the plastic wrap on the outside. Twist the plastic wrap at both ends of the cylinder to ensure that the salmon roulade is tight and compact. Tie both ends. Refrigerate the roulade for at least 2 hours before slicing.
- Slice into rounds and serve with Dilled Yogurt Sauce and Caper Tomato Relish.
- Mix all ingredients in a stainless steel bowl, season, to taste, and refrigerate.
- In a mixing bowl, combine all ingredients gently by hand. Season, to taste, with salt and pepper.
FISH MOUSSELINE WITH SAUCE NANTUA
Steps:
- For the sauce: Heat the butter over low heat. Saute the carrots and onions for 2 minutes. Chop the shrimp, add them, turn up the heat and fry until they turn bright red, about 3 minutes. Flame with the Cognac. Add the wine and reduce by half. Add the stock, bring to a boil and reduce to a simmer. Add the tomato paste, cayenne, paprika, bay leaf and thyme and cook for 30 minutes. Stir in the cream and let bubble a further 10 minutes. Pull out the bay leaf and thyme and blitz the mixture in the food processor. Strain through a fine-mesh sieve. Bring the sauce back to a boil in a saucepan, reducing to sauce consistency. Season with salt and pepper.
- For the fish: Put the fish, cream and egg in a food processor and whiz just a few seconds to form a paste. Stir in the parsley, salt and pepper and chill for 30 minutes.
- Before serving, preheat the oven to 350 degrees F/180 degrees C. Butter 6 ramekins (or a terrine) and put a round of parchment in the bottom of each. Fill the ramekins with the fish mixture. Set them in a baking dish and pour boiling water around to come halfway up the sides. Bake until just set, about 20 minutes.
- Unmold onto warm serving plates. Spoon the sauce over the top, and serve hot.
PAUPIETTES DE SOLE A LA VAPEUR
Steps:
- Make court bouillon: Cut up leek, carrot, and celery and in a large saucepan bring to a boil with remaining ingredients. Boil mixture 10 minutes and pour through a fine sieve into a bowl. Court bouillon keeps, covered and chilled, 3 days or, frozen, 2 months. Makes about 2 quarts.
- Rinse fillets under cold water then pat dry. Lay salmon strips on top of sole fillets. Coat lightly with 2 tablespoons of the butter on one side. Sprinkle on the same side with 1 teaspoon salt and 1/4 teaspoon white pepper, then add the parsley.
- Starting at the narrow tapered end, roll up each fillet loosely and secure the ends with 1 or 2 toothpicks. This may be prepared in advance, covered with plastic wrap and refrigerated up to 4 hours.
- Bring court bouillon to a simmer. Place fish in simmering court bouillon for 5 to 8 minutes, or pour boiling Court Bouillon over fish and let stand 10 to 12 minutes. Transfer fish rolls one at a time with a small metal spatula to plates. Let rest 1 to 2 minutes, then remove the liquid that accumulates.
SOLE ROLLS WITH WHITE WINE SAUCE (PAUPIETTES DE SOLE AU VIN BLANC)
Provided by Craig Claiborne
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Run the fingers lengthwise down the center of each fillet. If there is a tiny bone line at the end near the center base of each fillet, use a small paring knife to cut on either side of this bone line to remove it.
- Lay out the fillets on a flat surface, skinned side down. Using a flat mallet, pound each fillet lightly to flatten. Do not break the flesh.
- Spoon equal portions of the shrimp mousse into the center of each fillet. Roll up each fillet to enclose the filling. Fold the ends of each fillet over the mousse to enclose it.
- Preheat the oven to 400 degrees.
- Select a baking dish large enough to hold the paupiettes of sole comfortably in one layer. Rub the bottom of the dish with one teaspoon of the butter. Sprinkle the bottom of the dish with shallots, salt and pepper to taste.
- Arrange the paupiettes, seam side down, on the dish. Scatter the mushrooms between the paupiettes, cap side down.
- Pour the wine over all. Sprinkle the top with salt and pepper. Cover the dish with a round of wax paper, trimmed to fit neatly and compactly over the fish.
- Place the dish on the stove and bring the wine to the simmer.
- Place the dish in the oven and bake 10 minutes.
- Remove the dish. Using a spatula, transfer the paupiettes, one at a time, to a serving dish. Cover each paupiette with one mushroom cap, cap side up. Cover with foil and keep warm.
- Pour the cooking liquid into a skillet and bring to the boil. Cook over high heat until reduced to about one-half cup. Add any liquid that has accumulated around the covered fish fillets.
- Add the veloute and stir to blend. Add the cream and bring to the boil. Pour the sauce into a sieve, preferably of the sort known in French kitchens as a chinois. Strain the sauce, pushing it through with a wooden spoon. Bring this sauce to the boil in a saucepan.
- Off heat, swirl in the remaining two tablespoons of butter. When it is melted, add the lemon juice.
- Spoon the hot sauce over the paupiettes and serve.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 12 grams, Carbohydrate 6 grams, Fat 35 grams, Fiber 1 gram, Protein 49 grams, SaturatedFat 19 grams, Sodium 1119 milligrams, Sugar 3 grams, TransFat 0 grams
More about "sole paupiette with crab and smoked salmon mousseline recipes"
LOW CARBS: SOLE AND SMOKED SALMON PAUPIETTES RECIPE - YOUTUBE
Web Feb 9, 2019 Click here to read the recipe step by step with photos: https://recipematic.com/sole-and-smoked-salmon-paupiettes/#smoked #salmon #LowCarb
From youtube.com
Author Recipe MaticViews 79
From youtube.com
Author Recipe MaticViews 79
CRAB-STUFFED SOLE PAUPIETTES WITH SAUCE VIN BLANC - GREATIST
Web Oct 7, 2021 Remove the pan from the heat and stir in the crabmeat, chives, lemon zest, lemon juice, salt, and pepper until combined (the mixture should be thick). Transfer to a large plate and spread into an...
From greatist.com
From greatist.com
PAUPIETTES OF SOLE VIN BLANC - VISIHOW
Web Chill filling until quite firm, and put a teaspoon or more in the center of your fillets just before you roll them. Fill with shrimp mousse. Put a teaspoon of shrimp mousse in the center of the fillets before rolling and cooking …
From visihow.com
From visihow.com
RECIPE: MOUSSELINE OF SALMON (OR TROUT) – KEVIN LEE JACOBS
Web Apr 22, 2012 1. Preheat oven to 350F. Roughly chop salmon and scallops with a knife. Drop the cut-up pieces in the bowl of the food processor, and process them for 15 …
From agardenforthehouse.com
From agardenforthehouse.com
SMOKED SALMON PAUPIETTE RECIPE BY UNCLE MATT'S COOKERY LESSONS
Web Ingredients 4-6 servings 200 g smoked salmon 80 g fish, chicken or veg stock 1 gelatine leaf (soaked in cold water) 10 g soft butter 40 g double cream Worcester sauce and …
From cookpad.com
From cookpad.com
SMOKED SALMON MOUSSE (5-MINUTE RECIPE!) - THE ENDLESS MEAL®
Web May 7, 2021 Instructions. Add the cream cheese, smoked salmon, lemon juice, dill, salt, and pepper to your food processor and blend on high until smooth, scraping the sides a …
From theendlessmeal.com
From theendlessmeal.com
SMOKED SALMON MOUSSE RECIPE - GREAT BRITISH CHEFS
Web 1. To make the mousse, add the smoked salmon to a Vitamix and select Variable 1. Press start, increase the speed to Variable 3 and blend the smoked salmon to a smooth …
From greatbritishchefs.com
From greatbritishchefs.com
SEAFOOD MOUSSE RECIPE - CELEBRATION GENERATION
Web Jan 13, 2021 Spray a 2 cup mold or bowl with a bit of pan spray, use a paper towel to wipe it down to leave a thin, smooth coating of oil. Sprinkle gelatin over wine, allow to absorb …
From celebrationgeneration.com
From celebrationgeneration.com
SMOKED SALMON WITH CRAB RECIPE - GREAT BRITISH CHEFS
Web 4. Remove the crab salad and avocado purée from the refrigerator 20 minutes before serving. 5. Using a mandoline, shave the fennel into very thin strips and dress in a small …
From greatbritishchefs.com
From greatbritishchefs.com
SOLE PAUPIETTE WITH CRAB AND SMOKED SALMON MOUSSELINE FOOD
Web Steps: For the mousseline sauce: Place the egg yolks and citrus juices in a bowl over simmering water or in a double boiler. Cook, whisking, until thick and frothy with a …
From homeandrecipe.com
From homeandrecipe.com
SMOKED SALMON PAUPIETTES WITH CRAB AND LOBSTER - FORMAN
Web Protein. 20.1g. Salt. 1.8g. These soft pillows of joy make a very classy starter – they were served at Buckingham Palace at the Coronation celebrations in 2013. A perfect slice of London Cure Smoked Salmon, filled with the classic palate-pleasing freshness of crab and lobster. Now available with a Hot-Smoked Salmon Mousse filling too.
From formanandfield.com
From formanandfield.com
SOLE PAUPIETTE WITH CRAB AND SMOKED SALMON MOUSSELINE
Web Salt and freshly ground black pepper 4 tablespoons heavy cream 4 ounces cubed butter, chilled Method Step 1 Preheat the oven to 400 degrees F. Step 2 In a food processor, …
From recipenet.org
From recipenet.org
PAUPIETTE OF SOLE WITH WILD MUSHROOMS AND HERB SAUCE RECIPE
Web Blend the salmon with the salt in a food processor for 1–2 minutes, scrapping down the sides often. Add the egg white and blend for 20 seconds. Add half the cream gradually, …
From bbc.co.uk
From bbc.co.uk
SOLE STUFFED WITH SALMON MOUSSE - BIGOVEN.COM
Web Melt the butter in a pan and add leek. Cook 2 minutes. Stir in shallot and cook 1 minute, over medium heat. Let cool. Place salmon along with leek mixture in the food processor and run the machine until pureed. Season with salt and pepper, ad tarragon.Pour in egg white through the feed tube with the machine running. Chill 1 hour.
From bigoven.com
From bigoven.com
SOLE PAUPIETTE WITH CRAB AND SMOKED SALMON MOUSSELINE …
Web 3 ounces smoked salmon: 1 tablespoon chopped shallots: 1 teaspoon chopped garlic: 2 tablespoons chopped chives: 1 tablespoon chopped carrots: 1 egg: 1 egg white: 3 …
From recipert.com
From recipert.com
You'll also love