Salmon and Langoustine Paupiette

chef recipe

	Western Cuisine Study Room Hiroyuki Itakura

Serves 4

Salmon 800g Langoustine (Dublin bay prawn) 700g Sole Mousse ¡¡¡ƒnSole 350g ¡¡¡ƒnEgg white 30g ¡¡¡ƒnHeavy cream 100cc Red bell pepper 20g Black olives 20g Salt Small amount Pepper Small amount Spinach Chervil	(White Wine Sauce) Fish stock 200cc Shallot 20g White wine 200cc Heavy cream 200cc Butter 50g Salt Small amount Pepper Small amount (American Sauce) White chicken stock 200cc Fish stock 100cc Langoustine shells Onion 100g Carrot 60g Celery 40g Shallot 20g Tomato paste 50g

1. Cut the salmon into 4 equally-thick slices.
2. Remove the shells and heads from the langoustine and blanchir(*1). Save¡¡the shells and 4 of the heads.
3. Fillet the sole and mince it in a food processor. Add the egg white,¡¡salt and pepper and tamiser(*2) the mixture. Hacher(*3) the red bell¡¡pepper, and add to the mixture, along with the heavy cream and black olives.
4. Sprinkle (1) with salt and pepper and spread (3) over each slice. Place¡¡some of (2) on each slice and roll to form paupiette(*4) and pocher(*5).
5. Pocher(*5) the 4 langoustine heads.
6. To make the white wine sauce, hacher(*3) the shallot and fry it in the¡¡pan. Add the white wine, allow it to flame to remove the alcohol, and¡¡deglacer(*6) with the fish stock. Add the heavy cream and strain the sauce.¡¡Add the butter and whisk until it melts.
7. To make the American sauce, heat some olive oil in a pan and fry the¡¡langoustine shells in it. Emincer(*7) the mirepoix(*8), add to the pan¡¡along with the tomato paste and continue frying. Add the fish stock and¡¡white chicken stock and passer(*9) the sauce.
8. Cut the salmon paupiette(*4) into equally-sized pieces and place in¡¡serving plates. Add the spinach and pour both sauces over the plates.¡¡Garnish with the chervil.

*1 blanchir: boil
*2 tamiser: strain
*3 hacher: mince
*4 paupiette: a dish that is stuffed and wrapped with a thinly sliced¡¡ingredient
*5 pocher: boil
*6 deglacer: pour some liquid in a pan in which meat, chicken or fish was¡¡cooked to dissolve the juice left on the pan
*7 emincer: slice thinly
*8 mirepoix: a mixture of sliced vegetables used to enhance the flavor;¡¡usually carrot, onion and celery; sometimes ham and bacon are also used
*9 passer: strain or sift

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