84 Lobster-cakes with Glazed Carrots

Name: Lobster-cakes with Glazed Carrots (Gâteau de homard aux carottes fondantes)
Yield: For six people
Cuisine: French
Ingredients: 160 g (6 oz) raw lobster or salmon; 30 g (1 oz) truffles cut in strips; 2 tablespoons sauce Américaine; 1 tablespoon carrot purée; 6 tablespoons sauce Américaine; 24 g (1 oz) skimmed milk powder dissolved in; 24 cl (scant ½ pint) water; 1 teaspoon port; ½ teaspoon chopped tarragon; 160 g (6 oz) raw lobster or salmon; 1 egg; 1 teaspoon salt, a pinch of pepper; 1 teaspoon salt, a pinch of pepper; 8 tablespoons water; 2 teaspoons skimmed milk powder; 6 scallops; 150 g (5 oz) lobster; 1 teaspoon butter (optional); 6 thin slices of truffle; 20 cl (⅓ pint) nage or court-bouillon; 450 g (1 lb) carrots; 50 cl (generous ¾ pint) water; sugar substitute equivalent to 1 teaspoon sugar; sugar substitute equivalent to 1 teaspoon sugar

Gâteau de homard aux carottes fondantes

Preparation info

For
six
people

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

Ingredients for the farce (forcemeat)

160 g (6 oz) raw lobster or salmon
1 egg<

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Preparing the farce (forcemeat) and the rest of the filling

Purée the 160 g (6 oz) lobster or salmon in the liquidiser for two minutes. Add the salt, pepper and egg.