Save wish list – inactive
Your wish list has not been saved and will cease to exist when you close the browser. Please log in if you wish to save your wish list.
Overview
- Fillet of veal in puff pastry
- Plums in redwine
- Stuffed Capsicum
- Vegetable patch
- Zander and salmon terrine
- Steamed paprika chicken with couscous salad
- Sunflower seed coated whiting
- Poached eggs on rye bagel
- Avocado milk-shake
- Cod with olive jam on turkish bread
- Salmon and crab boudin
- Corn and pea fritters
More Recipes
You'll find a few examples of our recipe creations here.
Salmon and crab boudin
Portions: 6
Preparation time: 40 minutes
Cooking time: 35 minutes
Ingredients
| silver-beet | 200 g green |
| reduced fat cream | 300 ml |
| crab meet | 500 g green |
| salmon fillets (no bones or skin) | 200 g |
| chilli finely chopped | 2 bird eye |
saffron | 2 g (pinch) |
Preparation
- Remove white ribs from silver-beet, blanch in steamer for 2 minutes until soft, refresh briefly in ice water to retain colour and vitamins.
- Reduce 300 ml cream by boiling on stove, to get 100 ml of liquid.
- Process crab-meat with saffron, chilli, and cream pepper to smooth mousse (puree).
- Roll out plastic wrap on bench, cover with silver beet, not going over the edges.
- With a wet spatula, cover silver-beet with crab mousse.
- Cut salmon into 3mm thin slices vertically and cover up crab mousse.
- Carefully roll up silver-beet, making sure not to get plastic foil inside the roughly 6cm thick roulade.
- Twist both ends of plastic wrap to prevent moisture going in or out.
- Apply one layer of aluminium foil around the outside of the roulade, to protect the plastic foil.
- Place roulade in V-ZUG Combi steamer and steam for 35 minutes at 90˚C or alternatively simmer (just below boiling point) on stove in water-bath, for 30 minutes.
- This boudin can be served with a warm or cold glass noodle salad.
Download recipe (PDF / 485.1 KB)
