Sunday, January 07, 2007

Salmon-trout crepinettes in Tarragon sauce

The dish comes from the l'Hostellerie La Bonne Marmite in Pont-Saint-Pierre.

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Preparation : 30 minutes
Cooking time : 10 minutes
Ingredients for 4
1 small fillet of salmon-trout
1 fillet of white fish (for the stuffing)
1/2 courgette
1/2 red pepper
1/2 carrot
1 tbsp creme fraîche
1 peeled and chopped tomato
10 cl fish stock
1 egg
Chives
Tarragon
10 cl single cream
10 gr butter
Salt, pepper


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  • Chop the vegetables into small cubes.

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  • Brown the vegetables in butter, and add the chives.
  • Reserve one spoonful of the vegetables to dress each plate.
  • Remove the bones from the salmon fillet, and slice into very thin escalopes.
  • Flatten the escalopes between two sheets of greaseproof paper. Season with salt and pepper. Reserve in the fridge.

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  • Stuffing : Chop the white fish fillet and mix with the creme fraiche, egg and pepper.
  • Stir in the browned vegetables with a spatula.
  • Crépinettes : Place a tablespoon of stuffing in the middle of each salmon escalope, and wrap into a parcel, sealing each crepinette individually in cooking film.
  • Steam-cook the crepinettes for 3 to 4 minutes. Unwrap, and keep the crepinettes warm.
  • Sauce (to prepare whilst the crepinettes are cooking) : Reduce the fish stock in a small saucepan.
  • Add the single cream, and reduce again.
  • At the last moment, add in the finely chopped tarragon and diced tomato.

Serve the crepinettes dressed in the sauce and decorated with browned vegatables. I accompany the dish with a timbale of rice, and pleurotte mushrooms browned in butter.

4 comments:

Mimi said...

Oh, that looks so good and so easy — and I love the presentation. This strikes me as a good Sunday brunch dish — something to serve to counteract a heavy Saturday night meal!

bcinfrance said...

These look delicious -- I think maybe a "company dish!"

Amy said...

I have a question about the celeriac and apple sauce that goes with the cabbage loaf.

In the sauce recipe it calls for 1/2 l milk.
I have been converting into Imperial Measure but if 1/2 L stands for 1/2 leder ... a little over 1/2 gallon or 4...8 ounce cups-Imperial- it seems like way too much milk. I am thinking I must be mistaking the l. If you can tell me what the l stands for...I will be able to find a conversion for it. Thanks, and thanks for this blog. I am making your salmon, except with cod for supper today.
Amy

Hélène said...

Amy,
1/2 litre (50 cl) is 2 cups. If you think is too much add the milk slowly, cup after cup. I hope you like the crepinette.
Hélène