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Ingredientes
- 4 x 150g salmon filets
- 12 x langoustine tails cooked and peeled
- 1 x salt and pepper
- 50 ml clarified butter l
- 50 gm butter
- Â Â Oil a little for frying
- 200 gm spaghetti fressh cooked and seasoned
- 4 x canelloni of vegetables (qv)
- 300 ml fish veloute 300ml (qv)
- 2 tsp fresh chives minced
- Â Â squeeze of lemon juice
Direcciones
- Cut pocket in each salmon fillet.
- Season the hagoustine tails with salt and pepper and place 3 tails m each pocket.
- Cut 4 pcs of kitchen foil each 20 x 10 cm and brush them with the clarified butter Wrap each salmon fillet tightly into a susage shape in the foil.
- In order to seal the salmon in its present shape fry quickly on all sides.
- Remove the foil and in a circular frying pan finish cooking the salmon in a little fresh butter till it is golden brown outside but still moist and pink in the middle.
- Season and leave to rest.
- Place 4 x 5 cm diameter pastry rings in a warm frying pan that has been coated with a little oil. Inside each one put a quarter of the spaghetti and fry till the base is golden brown.
- Remove and keep hot in the oven.
- Poach the cannelloni for 34 min till warm remove the cling film and cut in half.
- Bring the fish veloute to the boil and add in the chives.
- Cut each salmon fillet into 3 even nuggets and squeeze over a linde lemon juice.
- Place 3 salmon nuggets in the centre of each plate.
- Place 2 cannelloni halves at the top of the plate slightly apart and at an angle.
- Place the crispy spaghem circle opposite.
- Spoon the fish veloute sauce carefiully around the nuggets.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 4 servings | |
| Calories 488 | |
| Calories from Fat 356 | 73% |
| Total Fat 40.0g | 50% |
| Saturated Fat 17.16g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 135mg | 45% |
| Sodium 230mg | 10% |
| Potassium 553mg | 16% |
| Total Carbs 0.07g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.04g | 0% |
| Protein 30.86g | 49% |
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