Chicken Bacon Roulades with Velouté Sauce [Serves 1]


I really dislike the raw and earthy taste of asparagus so let’s hope this recipe is able to cover that up with the savory flavor from the bacon and the velouté sauce 😀

Ingredients – Roulades

2 Asparagus Spears, trimmed

3 Bacon strips

1 Chicken Breast, boneless & skinless; pounded to ¼” thick

2 Tbsp Parmesan, grated

2 Garlic Cloves, minced

Cooking Instructions – Roulades

1. Place bacon strips, asparagus, garlic, and parmesan on the inside of the chicken breast.

2. Roll the chicken breast from one side to the other.

3. Heat some olive oil on high heat.

4. Sear the roulades with the slit end down till golden brown.

5. Bake roulades at 350°F for 10-15min.

Ingredients – Velouté Sauce

300ml Fish Stock

1 Tbsp Butter

2 Tbsp Plain Flour

1 Tbsp Single (Light) Cream

Salt

Ground Black Pepper

Cooking Instructions – Velouté Sauce

1. Heat stock until almost boiling.

2. Melt butter in another pan and stir in flour, stirring constantly.

3. Cook over medium heat for 3-4min and remove from heat.

4. Gradually pour in hot stock, stirring constantly, until sauce thickens

5. Simmer until sauce reduces by ¼.

6. Strain sauce and remove from heat.

7. Stir in cream and season with salt & pepper.

Variations

  • For a richer flavor in a special dish, replace 2-3 Tbsp of the stock with dry white wine or vermouth.
  • For a sherry velouté, add 4 Tbsp dry sherry with the stock, reducing the quantity of stock by 4 Tbsp
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Salmon Stuffed Eggs with Basic White Sauce [Serves 6]


This will be the first time I am attempting any recipe that requires stuffing an egg. Eggs don’t particularly appeal to me much ever since I’ve discovered my allergy to them. I know…sad isn’t it? Eat too many at one seating and I break out in a terribly itchy rash 😦 Aside from that, I still need a little getting used to when shelling hard boiled eggs. Seriously, it’s fascinating how something that smells so funky can taste so good with a little seasoning here and there.

P.S: Those with cholesterol on the high side, go light on the eggs yea? 😉

 

Ingredients – Stuffed Eggs

6 Hard-Boiled Eggs, shelled & cut lengthwise; separate yolks from the whites

½ Cup Canned Boneless Salmon, flaked

3 Tbsp Tomato Paste

⅛ Tsp Ground Black Pepper

2 Tsp Parsley, finely chopped

Cooking Instructions – Stuffed Eggs

1. Combine salmon, tomato paste, egg yolks, salt, pepper, and parsley together.

2. Stuff egg whites with salmon mixture, creating a slight mound.

3. Refrigerate until serving time.

Ingredients – White Sauce

300ml Milk

1 Tbsp Butter

2 Tbsp Plain Flour

Salt

Ground Black Pepper

Cooking Instructions – White Sauce

1. Warm milk over low heat but do not boil.

2. Melt butter in another pan and stir in the flour.

3. Cook gently over low heat for 1-2min to make a roux; do not let it brown.

4. Remove roux from the heat and gradually pour in warmed milk, stirring constantly to make a smooth sauce.

5. Return to the heat and bring to boil, stirring constantly.

6. Simmer gently for 3-4min and season with salt and ground black pepper.

Tips

  • For a thicker coating sauce, increase the amount of flour to 50g and the butter to 50g.
  • If you are not using a non-stick pan, use a small whisk to incorporate the flour and milk smoothly.

Baked Salmon with Mustard & Dill Sauce [Serves 4-6]


This fresh-tasting sauce contains raw egg yolk, so, it is best to avoid serving it to children, pregnant women, the elderly or anyone with a weakened immune system.

Ingredients – Dill & Mustard Sauce

1 Egg Yolk

2 Tbsp Brown French Mustard

½ – 1 Tsp Soft Dark Brown Sugar

1 Tbsp White Wine Vinegar

⅓ Cup Sunflower Oil

2 Tbsp Dill, finely chopped

Salt

Ground Black Pepper

Cooking Instructions – Mustard & Dill Sauce

1. Beat egg yolk, mustard, and brown sugar until smooth.

2. Stir in white wine vinegar.

3. Whisk in oil, drop by drop, then in a steady stream.

4. Whisk until combined.

5. Season with salt and pepper.

6. Stir in dill.

7. Cover and chill 1-2 hrs.

Ingredients – Baked Salmon

1½ lbs Salmon Fillet, with skin (center-cut)

2 Tsp Garlic, minced

Salt

Ground Black Pepper

⅓ Cup Mustard & Dill Sauce

Cooking Instructions – Baked Salmon

1. Preheat oven to 400°F.

2. Lightly oil baking sheet.

3. Place salmon, skin side down on prepared baking sheet.

4. Sprinkle garlic.

5. Season with salt and peppr.

6. Spread with ⅓ Cup Mustard & Dill Sauce.

7. Bake 20min.

Salmon complemented by Watercress Cream [Serves 2]


The delicate green color of this cream sauce looks wonderful against pink-fleshed fish, such as salmon or sea trout. The flavor is complementary, too.

Ingredients – Salmon

Butter

2 Salmon Fillets

Salt

Ground Black Pepper

Cooking Instructions – Salmon

1. Butter steamer racks and place in simmering water.

2. Season salmon with salt and pepper.

3. Steam for 10min.

Ingredients – Watercress Cream

1 Bunch of Watercress

1 Tbsp Butter

1 Shallot, chopped

⅛ Cup Plain Flour

75ml Fish Stock, heated

75ml White Wine

½ Tsp Fish Sauce

75ml Single (Light) Cream

Lemon Juice

Salt

Cayenne Pepper

Cooking Instructions – Watercress Cream

1. Blanch watercress in boiling water for5min.

2. Drain and soak in cold water.

3. Drain and remove excess moisture.

4. Chop watercress finely.

5. Melt butter over medium heat.

6. Fry shallots for 3 – 4min.

7. Stir in flour.

8. Cook for 1 – 2min.

9. Remove pan from heat.

10. Stir in fish stock and white wine.

11. Bring to boil, stirring constantly.

12. Simmer for 2 – 3min, stirring occasionally.

13. Stir in watercress, fish sauce, and cream.

14. Season with salt, cayenne pepper, and lemon juice.

Poached Atlantic Salmon with Hollandaise Sauce [Serves 2]


This rich, warm sauce goes particularly well with a light supper of poached fish. The barely-cooked egg yolks used in this recipe mean that it is not suitable for young children, pregnant women, the elderly or anyone with a weakened immune system.

Ingredients – Poached Salmon

1 Cup White Wine

2 Cup Fish Stock

1 Tbsp Lemon Juice

1 Large Slice of Onion

2 Atlantic Salmon Fillets, 2.5cm thick

Cooking Instructions – Poached Salmon

1. Boil white wine, fish stock, lemon juice, and onion slice together.

2. Reduce heat to simmer.

3. Place salmon fillets in single layer in the poaching liquid.

4. Poach for 7min.

5. Drain on paper towels.

Ingredients – Hollandaise Sauce

½ Stick Butter, melted

1 Egg Yolk

1 Tbsp Lemon Juice

Salt

Ground White Pepper

Cooking Instructions – Hollandaise Sauce

1. Whisk egg yolk, lemon juice, salt, and white pepper until smooth.

2. Pour melted butter in steady stream into egg mixture, beating vigorously.

3. Add more lemon juice if necessary.

Morton’s Salmon with Beurre Blanc Sauce [Serves 2]


This light sauce goes perfectly with poached or grilled salmon or trout. Do use shallots rather than onions if possible. Shallots are sweeter in flavor, particularly when they have began to caramelize over the heat, and work wonderfully well in this simple sauce.

Ingredients – Morton’s Salmon

2 Salmon Fillets, 8-10oz. each

Vegetable Oil

1 Tsp Seasoned Salt

Cooking Instructions – Morton’s Salmon

1. Preheat the broiler.

2. Brush both sides of the salmon with oil.

3. Season both sides of the salmon with seasoned salt.

4. Broil the salmon, 3 inches from the heat source, for 5min.

5. Turn the salmon over.

6. Broil for 3min.

Ingredients – Beurre Blanc Sauce

3 Shallots, chopped

3 Tbsp White Wine

3 Tbsp White Wine Vinegar

1 Stick of Butter, diced

Lemon Juice

Salt

Ground White Pepper

Cooking Instructions – Beurre Blanc Sauce

1. Boil shallots, white wine, white wine vinegar in a small pan.

2. Reduce over high heat until 2Tbsp liquid remains.

3. Remove pan from heat.

4. Whisk in butter, piece by piece.

5. Season with salt and pepper.

6. Add lemon juice to taste.