Choux farci au Saumon / Salmon Stuffed Cabbage - From the Movie Haute Cuisine Recipe - (4/5)
This is a translation of a French recipe, which explains some of the irregular grammar. I believe bacon fat might substitute for the goose or duck fat in the recipe.
Keywords
- Choux farci au Saumon / Salmon Stuffed Cabbage - From the Movie Haute Cuisine
- recipe
- cabbage
- salmon
- Fruits
- Vegetables and Other Produce
- Main Ingredients
- fish
- vegetable
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Cooking tools:
- Cheesecloth
- Butcher's twine
- Fine-mesh sieve
- Dutch oven
- Stockpot
- Spider strainer
- Chef's knife
- Cutting board
- Mixing bowl
- Plate
- Kitchen towel
- Measuring spoon
- Pot
- Stove
- Refrigerator
- Pan
Ingredients
- For 6 to 8 people:
- 1 kg of salmon fillet
- 1 kg of salmon heads, over the edges
- 1 kale (cabbage type of Milan, Napa head cabbage)
- 1 kg of carrots
- 250 g of yellow onions
- 250 g of fresh pork belly
- 2 tbsp. tablespoons goose fat, or duck
- 1 bouquet garni
- Sea salt and pepper mixture of grains
- 1 square of cheesecloth about 1 m square
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