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Salmon Pralines with Rape in a Butternut
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160 gr. fresh salmon
1 medium size butternut pumpkin
80 gr. fresh rape
50 gr. butter
50 ml. fresh cream
50 ml. dry white wine
1 lemon
2 egg yolks
salt
pepper
1 bunch garlic chives
1 cup creamy fish sauce
1 bunch lemon grass
2 cress flowers
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1. Prepare salmon mousse with fresh cream, wine, eggs, spices, lemon juice and herbs. Form medium-sized dumplings and poach gently in court boullion.
2. Cut pumpkin in half and remove the seeds. Bake upside down on a tray in a 220 degree C. preheated oven for approximately 15 minutes.
3. Saute juliennes of rape with butter in a pan. Add salt, pepper, and chopped garlic chives.
4. Add fresh sliced lemon grass to the creamy fish sauce and simmer for 10 minutes. Strain.
5. Fill the pumpkin with rape and place the fish dumplings on top.
6. Serve on a starter plate, pour over the fish sauce, and garnish with fresh lemon grass and a cress flower.
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Preparation Time: 45 minutes |
Serves: 2 |
| Recipe Origin: Zimbabwe |
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Submitted by: |
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Herbert Damboeck
Austria |
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| This recipe has been viewed 5866 times. |
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