| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Seafood | 4 | Servings | ||
INGREDIENTS
| 500 | g | Boneless salmon |
| 2 | Egg whites | |
| 750 | Double cream | |
| Cayenne pepper | ||
| Nutmeg | ||
| 100 | g | Plaice fillets |
| Sausage casing | ||
| 1 | Fish stock | |
| 2 | Sprigs fennel herb | |
| Salt and pepper | ||
| Lemon juice | ||
| 1 | Star anaise | |
| 1 | t | Parsley |
| 100 | g | Butter |
| 100 | g | Flour |
| 2 | T | Parsley, chopped |
| 600 | Fish stock | |
| 2 | T | Chopped fennel herb |
| 1/2 | Lemon, juice of | |
| 300 | Double cream | |
| 150 | White wine |
INSTRUCTIONS
Melt butter and add the flour. Stir and cook to form a roux blanc. Carefully add the warm fish stock a ladle at a time, stirring in the liquid, until it forms a smooth sauce. Add the white wine and bring back to the boil, quickly add the double cream and heat through. Add the lemon juice and strain into a clean pan. Once strained add the chopped parsley and chopped fennel. Cover with a catouch (buttered) and reserve in a bain Marie until ready for use. Place sauce on the plate and a sliced sausage on top. Serve with mixed vegetable crisps ie beetroot, carrot and a little mashed potato. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1698
Calories From Fat: 1133
Total Fat: 127.7g
Cholesterol: 492.7mg
Sodium: 6359.3mg
Potassium: 677.1mg
Carbohydrates: 30.5g
Fiber: <1g
Sugar: <1g
Protein: 110.2g