Salmon Paupiettes
- 600-700g of salmon
- salt,pepper
- 200g of whiting fish
- 100g of peeled shrimps
- 25cls of fresh cream
- 1egg
- 100g of carrots
- a small branch of celery
- one white leek
- half a fennel bulb
- 50cl of wine from the champaign region
- 50g of shallots
- 2l of fish broth
- some parsley
- prepare the filling: cut the whiting and put it in a mixer with the egg; once mixed and out , incorporate 3/4th of the cream, salt, pepper and shrimps, let rest in a cold place
- peel and wash the vegetables, cut them in very thin and long sticks, cook on low heat in 20g of butter in a pan for 3-4mns
- add 4 tablespoons of wine, cover and cook 3-4mins
- have the fish broth just under ebulition point in a separate pan
- cut the salmon in 8 thin scallops
- add what you prepared in step 1 on them
- add what you prepared in step 1 on them, roll it around to keep the scallops well within it
- plunge the paupiettes in the broth for 10 mins without boiling, remove the excess of water, put on an oven tray
- sauce : peel and cut the shallots, put them on a pan with the rest of the wine, slowly reduce the mixture on low heat for 7-8mins
- add the remainder of the cream, and leave it again to reduce until it thickens
- at this point, whip to incorporate the rest of the butter
- take off the fire, mix in the vegetable sauce, add salt, pepper and pour on the paupiettes
- put in the oven for 2 minutes, put parsley on it before serving