King George Whiting Shellfish Mousseline And Champagne Sauce Recipes

CHAMPAGNE SAUCE

Steps:

• Place the onions and champagne into a sauce pan and bring it to a low boil and cook until it is reduced by half.
• While the champagne and onions are cooking, heat but don't boil the veloute sauce.
• Remove the champagne and onions from the heat and thoroughly stir in the veloute and the tarragon.
• Lightly swirl the butter into the sauce and when the butter is very soft but not melted, spoon over fish or chicken (you want to have butter streaks on the sauce).

KING GEORGE WHITING, SHELLFISH MOUSSELINE AND CHAMPAGNE SAUCE

Steps:

• Preheat oven to 140°C Grease four round ovenproof dishes (250ml capacity). Line bases with baking paper.
• To make mousseline, spread prawns in a single layer on a tray lined with baking paper. Freeze for about 10 minutes or until ice cold and semi frozen.
• Process prawns until smooth. Add cream, egg whites, paste and cayenne. Process until combined.
• Cook spinach leaves in a saucepan of boiling water for a couple of seconds to wilt. Drain. Pat dry.
• Season fish all over. Wrap two fillets around the inside edge of each prepared dish. Line inside of fish with spinach leaves. Spoon mousseline into centre. Top with a sprig of dill. Gently tap dishes on bench to get rid of any air. Top with a piece of baking paper, then wrap with a square of foil to seal.
• Place a tea towel or some sheets of paper towel on the base of a deep baking tray (this will prevent the dishes from sliding around) . Place dishes in tray and add enough boiling water to come halfway up side. Bake for about 25 minutes or until mousseline is set and fish is cooked through (exact time will depend on thickness of fish fillets).
• To make sauce, simmer fish stock and wine until reduced by half. Add cream and reduce by half again. Add remaining ingredients. Simmer until slightly thickened.
• Meanwhile using a mini melon baller, cut balls from zucchini, carrot and potato.
• Cook vegetables separately in boiling salted water until tender. Drain. Heat butter and oil in a frying pan on high. Add vegetables and cook for 1 minute. Season. Remove and cover to keep warm. Add prawns to same pan. Cook over medium heat until just cooked through.
• To serve, remove foil and baking paper from ovenproof dishes and invert onto a board lined with absorbent paper to drain away any juices. Transfer fish to serving plates and top with a prawn. Drizzle with sauce. Serve with vegetables. Garnish with edible flowers.
• Notes.
• Tips:.
• - King George Whiting is a prized fish with a delicate sweet flavour found in SA, south-west WA and Victoria.
• - To make fish stock, place 1kg fish bones, heads and skin (we used snapper wings), 3 sliced leeks, 2 chopped carrots, 1 sliced brown onion, 2 chopped garlic cloves, 2 bay leaves and 8 black peppercorns in a large saucepan. Cover with water. Bring to a gentle simmer. Simmer, uncovered, for 25 minutes or until reduced by half, skimming away any scum. Strain.

CHAMPAGNE MUSTARD SAUCE

Steps:

• Mix together the dry mustard and sugar till combined.
• Stir in the eggs one at a time till all are added.
• Add the champagne wine vinegar and mix well.
• Cook over double boiler stirring till thick.
• Store in the fridge.
• The notes also say it can be cooked in the microwave on 8 power, stirring frequently till thick.

STRAWBERRY AND CHAMPAGNE DESSERT SAUCE

Steps:

• Mix together sugar, champagne and jelly in a saucepan.
• Stir over medium heat and cook until the sugar dissolves and the mixture begins to lightly boil.
• Mix water with corn starch in a separate bowl to form a paste.
• Stir into the saucepan.
• Cook on medium heat until slightly thickened.
• Mix in strawberries and cook until heated and slightly softened.
• Serve over ice cream, sorbet or shortcake with whipped cream.

APPLE CHARLOTTE

Steps:

• Pre-heat oven to 375°F.
• Put the apples, cinnamon, lemon zest and juice and sugar in a saucepan.
• Cover and simmer gently until pulpy, stirring occasionally.
• Beat thoroughly with a wooden spoon, then cook, uncovered, over a high heat, stirring continuously, until any excess liquid has evaporated and the purée is very thick.
• Brush the butter all over the slices of bread.
• Line the base and sides of a greased 6 inch deep cake tin (such as a Christmas cake tin or substitute a coffee can or vegetables tin, as long as it does not have ridges) with the slices of bread, making sure that they overlap.
• Spoon in the apple purée and cover with more over-lapping slices of bread.
• Bake for about 30 minutes, until the top is golden brown.
• Serve at once, turned out and accompanied with real custard or fresh cream or clotted cream to pour over it.