| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Seafood |
|
Coxon’s kit, Coxon2 |
4 |
servings |
INGREDIENTS
| 500 |
g |
Boneless salmon |
| 2 |
|
Egg whites |
| 750 |
ml |
Double cream |
|
|
Cayenne pepper |
|
|
Nutmeg |
| 100 |
g |
Plaice fillets |
|
|
Sausage casing |
| 1 |
l |
Fish stock |
| 2 |
|
Sprigs fennel herb |
|
|
Salt and pepper |
|
|
Lemon juice |
| 1 |
|
Star anaise |
| 1 |
ts |
Parsley |
| 100 |
g |
Butter |
| 100 |
g |
Flour |
| 2 |
tb |
Parsley; chopped |
| 600 |
ml |
Fish stock |
| 2 |
tb |
Chopped fennel herb |
| 1/2 |
|
Lemon; juice of |
| 300 |
ml |
Double cream |
| 150 |
ml |
White wine |
INSTRUCTIONS
PARSLEY SAUCE
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.
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