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Add a photoServings: 12
Ingredients
- 6 x egg whites
- 3 lb salmon, chopped
- 1Â 1/4 c. whipping cream
- 2 x egg yolks
- 4 tsp fish base
- 3 x -4 c. fish stock*
- 1/2 lb fresh pasta, preferably tri-colored
- Â Â Julienne strips green, red yellow bell pepper
Directions
- Place julienne strips of peppers in medium bowl; cover with cool water.
- Chill overnight to crisp and curl. Drain well before serving. In medium bowl beat egg whites till soft peaks from, set aside. Place salmon in food processor bowl fitted with metal blade. Process salmon till a paste forms. Add in cream, egg yolks and fish base. Process till well blended. Add in egg whites; process briefly to keep mix light. Shape into quenelles (ovals) using 2 to 3 Tbsp. for each. In large sauce pan heat fish stock to a simmer over medium-high heat. Place quenelles in liquid; reduce heat to low. Poach till hard outside and internal temperature reaches 110 degrees. Prepare pasta according to package directions. Drain; keep hot.
- Tip: Homemade pasta can be used. Divide pasta recipe into thirds. color one third with pureed beets, second with pureed spinach and remaining third with saffron (soaked in hot water). Roll pasta into sheets; cut into triangles about 1 1/2 inch on a side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 12 servings | |
| Calories 360 | |
| Calories from Fat 184 | 51% |
| Total Fat 20.56g | 26% |
| Saturated Fat 6.49g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 299mg | 12% |
| Potassium 524mg | 15% |
| Total Carbs 14.75g | 4% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.58g | 0% |
| Protein 27.3g | 44% |
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