CHOUX FARCI AU SAUMON / SALMON STUFFED CABBAGE - FROM THE MOVIE HAUTE CUISINE RECIPE - (4.2/5)
Provided by JimMac
Number Of Ingredients 11
Steps:
- 1) Salmon fish heads and bones placed in a large bowl, leaving a net sink of cold water for ten minutes to clean and eliminate all traces of impurities. Drain and place in a heavy pot with four quarts of cold water. 2) Add the bouquet garni and bring slowly to a boil, skimming. Simmer 15 minutes, pass through a sieve to obtain a clear juice. 3) Salmon fillet slices about 1 cm thick, arrange flat on a plate, lightly salt and pepper, and refrigerate. 4) Cut the pork belly /bacon into thin slices, blanch in boiling water for 2 minutes, with a brief cool under cold water. 5) In a large pot, boil water and blanch the whole cabbage for 3 minutes, drain, cool 10 seconds under cold water, and repeat the procedure again. ( blanched cabbage, whole, in order to protect the delicate inner leaves, and blanched twice to make it more digestible). 6) Drain and on a thick towel, open the cabbage sheet, gently. Keep only the very tender leaves and save the heart for a future soup. 7) In a deep cast-iron pot, sauté the onions with a tablespoon of goose fat. Add carrots, peeled, without heart, detailed sliced, lightly browned, add salt and cover. Cook for 30 minutes over very low heat. Keep warm. 8) Meanwhile, line a strainer with foot square of cheesecloth, taking care of leaves dangling on the sides so that they can then collect leaf edges to form a bundle. Line starting with two layers of large cabbage leaves, taking care of them largely overlap (after poaching, cabbage will remain ball shaped), then a layer of sliced salmon and cabbage and salmon again. Use everything, ending with a double layer of cabbage. Close the cheesecloth, tighten shaped like a balloon and tie securely with kitchen twine. 9) Bring the fish stock to boil, then gently dip the stuffed cabbage, and simmer for 15 minutes, then turn and add 5 minutes of cooking. A large skimmer is helpful at this stage. 10) Drain cabbage, carefully unwrap on a bowl (it should stay in shape), slice into the pan back on the bed of carrots . Pepper optional at the very end of cooking, with fresh ground pepper. 11. A simple Champagne sauce was used in the film. 12. The young carrots are cooked in goose fat with onions. There are red or white wines from the Périgord region, but they may not be available in North America. Lucky you if they are. A good Champagne would certainly work here.
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Seemon siam
[email protected]This dish was delicious! I loved the combination of flavors and textures. The salmon was cooked perfectly and the cabbage was tender.
Md Murad Ahmed
[email protected]The cabbage was a bit tough, but the salmon filling was good. I think I'll try cooking the cabbage for a little longer next time.
Robiul Ahmed
[email protected]This dish was a bit too bland for my taste. I think it needed more seasoning.
Algene Tisdale
[email protected]This recipe was easy to follow and the dish turned out great. I especially liked the sauce.
Abubeker Muhamed
[email protected]I'm not a big fan of cabbage, but I really enjoyed this dish. The salmon filling was delicious and the cabbage was cooked perfectly.
Kellyfx
[email protected]This dish was amazing! The salmon was perfectly cooked and the cabbage was so tender. I will definitely be making this again.
Lincoln Frazier
[email protected]The salmon was a bit overcooked, but the cabbage was delicious. I think I'll try cooking the salmon for a shorter amount of time next time.
Kenneth Crease
[email protected]This dish was a bit too rich for my taste. I think I'll try making it with a lighter sauce next time.
Aboubakr Brahami
[email protected]This recipe was easy to follow and the dish turned out great. I especially liked the presentation.
Dulce maria Vasquez
[email protected]I'm not a fan of fish, but I really enjoyed this dish. The salmon was mild and flaky, and the cabbage was cooked perfectly.
jieqiang luo
[email protected]This dish was delicious! I loved the combination of flavors and textures. The salmon was cooked perfectly and the cabbage was tender.
Ahmed Jutt
[email protected]The cabbage was a bit tough, but the salmon filling was good. I think I'll try cooking the cabbage for a little longer next time.
Luca Marland
[email protected]This dish was a bit too bland for my taste. I think it needed more seasoning.
Stronge' Nicolette
[email protected]I've made this dish several times and it's always a crowd-pleaser. The salmon and cabbage go so well together.
Qu33n Baloch
[email protected]This recipe was easy to follow and the dish turned out great. I especially liked the sauce.
Leago Chidi
[email protected]I'm not a huge fan of cabbage, but this dish was surprisingly good. The salmon filling was flavorful and the cabbage was cooked perfectly.
Md. Jewel Khan
[email protected]This dish was a hit with my family! The cabbage was perfectly cooked and the salmon filling was delicious. I will definitely be making this again.