recette gastronomique, recette de cuisine
recettes gastronomiques, recettes de cuisine gastronomiques

Recipe: Broccoli Veloute, Ginger Crab and Light Quenelle with Trout Eggs

recette de cuisine francaise, Recipe: Broccoli Veloute, Ginger Crab and Light Quenelle with Trout Eggs

recette gastronomique - recette de cuisine française  Ingredients to serve 6 people
Preparation : 30 minutes  recette gastronomique - recette de cuisine française  Cooking Time : 10 minutes
1 kg (35.3 oz.) broccolis
30 cl (10.14 fl. oz.) veal stock
20 cl (6.76 fl. oz.) soymilk
Chili pepper, Salt and Pepper
Crab
1 shallot
Fresh Coriander
1 piece of ginger root
250 g (8.81 oz.) crabmeat
Quenelle
15 cl (5.07 fl. oz.) single fresh cream
2 hardboiled eggs
½ bunch of chives
1 small amount of olive oïl
Decoration
Leaves of Filo pastry
1 knob of butter
Trout eggs
1 endive
Salt and Pepper.


recette gastronomique - recette de cuisine française  List of necessary utensils: 2 saucepans, 1 sieve, 1 blender, 1 slicer, 1 beater, 1 mixer, 1 chopping board, 1 small ring, 1 teaspoon.


Preparation

recette gastronomique - recette de cuisine française  Boil the broccoli for about 8 minutes and cool in iced water. Drain thoroughly. Boil the poultry stock with the soymilk.
Add the broccoli then mix in the blender to a creamy consistency. Adjust the seasoning with chili power and store in the refrigerator.

recette gastronomique - recette de cuisine française  Finely chop the shallot and coriander. Dice a small amount of ginger very finely. Mix with the drained crabmeat and set aside in the refrigerator.

recette gastronomique - recette de cuisine française  Beat the cream till firm. Add the 2 hard-boiled mixed eggs, the finely chopped chives, salt, pepper and small amount of olive oil.
Dress the crabmeat in the center of soup plates using a circle. Place a triangle of buttered Filo pastry sheets on the top and cook in the oven till golden for 6 minutes at 180°.
Place a quenelle of cream and trout eggs on the top. Pour on the broccoli cream and decorate with endive leaf cuttings.

The words or expressions in bold type are defined in the "Gourmet Lexicon".


My Tip; Apart from the cutting out of the endive leaves, prepare all the elements of this recipe beforehand and store them separately.


  Anny Zipmayer  recette de cuisine gastronomique, recette de cuisine francaise  20 rue des fleurs  recettes de cuisine gastronomique, recette de cuisine francaise  F 68420 EGUISHEIM  recette cuisine gastronomique, recette de cuisine francaise  téléphone : +33 (0) 3 89 29 08 41  recettes cuisine gastronomique, recette de cuisine francaise  email : anny@annyzipmayer.com  recette de cuisine francaise, recette de cuisine francaise  © 2010-2011