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Salmon Paupiettes

Antonizoon edited this page Aug 13, 2014 · 3 revisions

Salmon paupiettes "Val de Marne"


  • 600-700g of salmon
  • salt,pepper
  • 200g of whiting fish
  • 100g of peeled shrimps
  • 25cls of fresh cream
  • 1egg
  • 100g of carrots
  • a small branch of celery
  • one white leek
  • half a fennel bulb
  • 50cl of wine from the champaign region
  • 50g of shallots
  • 2l of fish broth
  • some parsley

The making

  • prepare the filling: cut the whiting and put it in a mixer with the egg; once mixed and out , incorporate 3/4th of the cream, salt, pepper and shrimps, let rest in a cold place
  • peel and wash the vegetables, cut them in very thin and long sticks, cook on low heat in 20g of butter in a pan for 3-4mns
  • add 4 tablespoons of wine, cover and cook 3-4mins
  • have the fish broth just under ebulition point in a separate pan
  • cut the salmon in 8 thin scallops
  • add what you prepared in step 1 on them
  • add what you prepared in step 1 on them, roll it around to keep the scallops well within it
  • plunge the paupiettes in the broth for 10 mins without boiling, remove the excess of water, put on an oven tray
  • sauce : peel and cut the shallots, put them on a pan with the rest of the wine, slowly reduce the mixture on low heat for 7-8mins
  • add the remainder of the cream, and leave it again to reduce until it thickens
  • at this point, whip to incorporate the rest of the butter
  • take off the fire, mix in the vegetable sauce, add salt, pepper and pour on the paupiettes
  • put in the oven for 2 minutes, put parsley on it before serving

Bibliotheca Anonoma

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