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Pasta shells filled with salmon mousseline

The Knorr Professional Liquid Concentrates are trusted flavor enhancers for any dish and help to quickly develop the full taste of a dish.

They are widely applicable as a base and flavor enhancer in soups, sauces, and marinades.

For this recipe, Knorr Professional Liquid Concentrate Vegetables was used. Recipe for 10 people.

Ingredients

2Ice cubes
200gSalmon fillet
1.5Cream
Salt and pepper
20pasta shells
1Egg white
3Garde d'Or White Wine Sauce
0.5Chive oil
12gKnorr Professional Intense Flavours Citrus Fresh
150gsugar snaps
150gSnow peas
150gharicots verts
50gSamphire
20Salad Pea
125gbaby broad beans
125gPeas
5gKnorr Professional Liquid Concentrate

Preparation

  1. Cook the pasta shells al dente in salted water and then rinse them cold.
  2. Blend the salmon together with the ice cubes, egg white, salt, and pepper until smooth in a food processor. Add the cream and blend briefly.
  3. Press the farce through a fine sieve and put it in a piping bag.
  4. Fill the pasta shells with the salmon farce and place them on a buttered baking tray.
  5. Steam the pasta shells at 68°C in the oven for about 6 minutes.
  6. Remove the shells from the oven and briefly torch them with a blowtorch.
  7. Bring 1 deciliter of water to a boil and add the Liquid Concentrate Vegetables.
  8. Add the white wine sauce and the citrus and bring the sauce to a boil.
  9. To finish, stir the chive oil into the white wine sauce.
  10. Clean the vegetables and blanch them separately in salted water.
  11. Divide the pasta shells over the plates and spoon the vegetables around them.
  12. Spoon the sauce over and finish with samphire and salad pea.