BALLOTTINE DE SAUMON AUX PISTACHES



300 g (0,66 lbs) fresh salmon fillets, 300 g (0,66 lbs) sole fillets. 

For the mousse:

300 g (0,66 lbs) fresh salmon, 2 egg whites, 1 yolk, salt, pepper, 75 g (0,011) shelled pistachios, 2.5 dl fresh cream, 1 large strainer, 1 cheesecloth. 

For the fish stock: head and waste of fish, 1/2 liter (16,80 oz) of dry white wine, 2 carrots, 1 onion, salt, pepper, thyme, bay leaf.

Soak the strainer in cold water and prepare the fish stock by putting in a large saucepan the ingredients listed above with 1 liter of cold water. 

Bring to a boil for 10 minutes then leave to cool.

 Meanwhile, prepare the mousse: pass through the blender the 300 g (0,66 lbs) of fresh salmon with two egg whites until you obtain a very fine purée and smooth.

Then add 1 egg yolk, the peeled pistachios and leave to wait while beating.

the fresh cream with a whisk without waiting for the Chantilly stage and incorporate it into the pending salmon. 

Salt and pepper, moderately. 

On the work surface, spread out the cheesecloth in cold water, place over the strainer and arrange, in the middle, half of the salmon with pistachios, lay on top of the salmon and sole fillets, then cover with the rest of the salmon mousse. 

Fold the strainer on all sides over the assembly and enclose the ballottine in the cheesecloth, tightening it well (to do this, tie the two ends and sew it 

 Pour in the cooled fumet and filtered in a casserole dish (preferably oval), bring to the boil before plunging the ballottine, which must be completely covered by the stock (add a little water if necessary or white wine), maintain a slight simmer for approximately 1 hour.

Leave to cool in the stock before draining it and tightening the cheesecloth. Leave to rest for 4 hours in the fridge and serve the ballottine cut into slices on the serving platter garnished with prawns as desired.



Comments

Post a Comment

Popular posts from this blog

Pâté berrichon de Pâques aux Oeufs

Image
2 rolls puff pastry ideally rectangular 400 gr (0,88 lbs) ground pork shoulder or belly 200 gr (0,44 lbs) ground veal Shoulder 2 shallots 1 clove garlic 1 handful parsley flat leaves 2 tbsp Cognac or Armagnac or Brandy 1 tablespoon flour 6 eggs 1 in stuffing 4 hard-boiled, 1 egg wash salt and freshly ground pepper nutmeg Preheat the oven to 180°C/350°F. Prepare hard-boiled eggs In a saucepan, bring water to a boil. Carefully add four eggs in and cook them for 9 minutes. Once cooked, plunge them into cold water; eggs will be easier to peel. Prepare stuffing Peel and roughly chop shallots. Peel and mince garlic clove. Trim the parsley, and chop the leaves coarsely. You want to get a large handful. Mix the two types of ground meat. Add garlic, shallot, and parsley. Combine. Add 1 beaten egg, 2 tablespoons of Cognac and 1 heaping tablespoon of flour. Season generously with nutmeg, pepper, and salt. Mix well. Stuffing is done. Prepare en croute pâté Rol...
Read more

Tartelette aux petits pois et caviar et ses légumes de printemps

Image
  For the pea emulsion   1kg fresh shelled peas 4 pieces of carrots 4 pieces of round turnips 4 pieces of spring onions 1 nice lettuce 200g fava beans, sorted (small) 1 sweet onion 1 bunch peppermint Borage flowers, affila cress, other herbs and edible flowers For the bush tartlet 4 slices gluten-free cereal bread 2 brousses du Rove 200g fava beans 4 pieces of shallots Olive oil Husk juice Lecithin For the pea jelly 500 g pea pods Gelatin (8 sheets per litre) Caviar Pot of peas 1 leek white PM egg white For the pea emulsion   Sort the peas. Set the smaller ones aside and keep them fresh. With the larger ones, make a velouté by sweating the onions, add the peas and moisten with a white bottom. At 3/4 of the way through cooking, add the peppermint (two sprigs). Strain through the Thermomix, whisk slightly in olive oil and set aside in the fridge. Prepare and turn the carrots, turnips and onions, roast the vegetables separately in a sa...
Read more

Foie à la sauce rouge

Image
1 kg (2,2 lbs) Beef Liver  1/2 cup Flour 1 teaspoon salt 1 Teaspoon of Black Pepper 1 Teaspoon of Red Pepper Flakes 1 Dessert Mustard Powder 60 gr (0,32 lbs) (4 tablespoons) Butter 1 Tablespoon of Refined Oil 1 Bunch Arugula (washed and dried) Sauce: Tablespoon Ketchup 2 Desserts Sweet Red Pepper 1 Tablespoon Vinegar 1 Dessert Mustard Powder 2 Medium Tomatoes (peeled, cored and chopped) 1 Tablespoon of Powdered Sugar 1 Teaspoon Onion (grated) 1/2 Cup of Dry Red Wine 1 Clove of Garlic (crushed) 125 g (0,28 lbs) Bitter Cream Put all the sauce ingredients except the cream in a saucepan and bring to a boil over high heat. As soon as it boils, reduce the heat and cook for another 5 minutes. Take the pan off the heat and set the sauce aside. In a medium bowl, mix the flour, salt, red pepper flakes and powdered mustard thoroughly. Dip the beef livers in this mixture and shake off the excess flour. (Do not discard the leftover spiced flour.) Cook butter and refined oil in a wide and deep s...
Read more