CHOUX FARCI AU SAUMON / SALMON STUFFED CABBAGE - FROM THE MOVIE HAUTE CUISINE RECIPE - (4.2/5)

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Choux farci au Saumon / Salmon Stuffed Cabbage - From the Movie Haute Cuisine Recipe - (4.2/5) image

Provided by JimMac

Number Of Ingredients 11

For 6 to 8 people:
1 kg of salmon fillet
1 kg of salmon heads, over the edges
1 kale (cabbage type of Milan, Napa head cabbage)
1 kg of carrots
250 g of yellow onions
250 g of fresh pork belly
2 tbsp. tablespoons goose fat, or duck
1 bouquet garni
Sea salt and pepper mixture of grains
1 square of cheesecloth about 1 m square

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, sautĂ© 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 PĂ©rigord region, but they may not be available in North America. Lucky you if they are. A good Champagne would certainly work here.

Seemon siam
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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
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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
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This dish was a bit too bland for my taste. I think it needed more seasoning.


Algene Tisdale
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This recipe was easy to follow and the dish turned out great. I especially liked the sauce.


Abubeker Muhamed
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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
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This dish was amazing! The salmon was perfectly cooked and the cabbage was so tender. I will definitely be making this again.


Lincoln Frazier
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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
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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
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This recipe was easy to follow and the dish turned out great. I especially liked the presentation.


Dulce maria Vasquez
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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
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This dish was delicious! I loved the combination of flavors and textures. The salmon was cooked perfectly and the cabbage was tender.


Ahmed Jutt
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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
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This dish was a bit too bland for my taste. I think it needed more seasoning.


Stronge' Nicolette
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I've made this dish several times and it's always a crowd-pleaser. The salmon and cabbage go so well together.


Qu33n Baloch
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This recipe was easy to follow and the dish turned out great. I especially liked the sauce.


Leago Chidi
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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
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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.