Day: August 13, 2009

Salmon Fillets with Lemon Hollandaise Sauce

4 Comments

Ingredients :

2 salmon fillets with skin on
2 tablespoons of olive oil

Lemon Hollandaise Sauce

175g butter
4 egg yolks
2 tablespoons lemon juice

Steps :

1. Melt the butter in a small saucepan over low heat. Skim any froth from the surface and discard.
Leave to cool. Whisk the yolks and 2 tablespoons of water in a separate saucepan for 30 seconds,
or until pale and foamy. Place the saucepan over very low heat and whisk the egg mixture for 2-3 mins,
or until frothy and the whisk leaves a trail behind it as you whisk.
Don’t let the saucepan get too hot or you will scramble the effs.
Remove from the heat.

2. Whisk the cooled butter into the eggs, a little at a time, whisking well after each addition.
Avoid using the milky butter whey from the base of the saucepan.
Stir in the lemon juice and season with salt and cracked black pepper.
Set aside.

3. Season the salmon fillets with salt and pepper and rub the fillets with the olive oil.
Heat the non-stick pan over high heat and cook the salmon fillets skin-side-down for 4 mins.
Turn over and cook for another 2 mins, or until cooked to your liking.
Serve with the sauce and vegetables of your choice.

4. Salmon fillets with lemon hollandaise sauce. DONE! (:

Tip : Hollandaise sauce should be cook in a heavy-based saucepan.
If the sauce separates or curdles, remove from the heat and whisk in an ice cube.

Creamy Prawn Bisque

2 Comments

Sorry this is a bit late! (:
I know I promised the recipe a while back.
but here it is!
Hope you will enjoy it as much as we did!

this super thick and creamy soup is just so comforting on a cold winter night (: we sure slurped it all up and not leave a single drop left in the pot! haha

Ingredients :

500g raw medium prawns
60g butter
2 tablespoon plain flour
2 litres fish stock
1/2 tsp paprika
1 cup cream
1/3 cup of dry sherry (I left this out)
1-2tablespoon cream, extra for searving

Steps :

1. Peel the pranws and gently pull out the dark vein from each back, starting at the head end.
Reserve the heads and shells,
Melt the butter in a saucepan, add the prawn heads and shells and cook for 5 mins,
lightly crushing the heads with a wooden spoon.

2. Add the flour to the saucepan and stir until combined.
Add the fish stock and paprika and stir until the mixture boils.
Reduce the heat and simmer, covered, over low heat for 10mins.
Strain the mixture through a fine sieve set over a bowl,
then return the liquid to the saucepan.
Discard the shells. Add the prawns to the saucepan
and cook over low heat for 2-3 mins.
Cool slightly, then process in batches in a blender until smooth.
Return to saucepan.

3. Add the cream and sherry to the pan and stir to heat through.
Season, to taste, with salt and pepper.
Serve topped with a swirl of cream and sprinkle paprika if desired.

4. Creamy prawn bisque DONE! (:

Enjoy!