Mousse de saumon à la pistache



300 gr (0,66 lbs) fresh salmon + 4 fillets of sole + 2 egg whites + 1 yolk 75 gr (0,165 lbs) shelled pistachios + 250 gr (0,55 lbs) fresh cream + salt + pepper

Fennel cream: 2 fennel bulbs + 30 cl fleurette + salt + pepper

Preheat the oven th.120° (248).

In the bowl, pour 8 cups of salted water and set 5 mn varoma vit.1 then, place the minced fennel in the basket and cook for 10 mins speed 1 v aroma.

Empty the bowl and mix with the cream, correcting the seasoning 1 min. speed 6.

Rinse the bowl, mix salmon and egg whites 40 sec. speed.6.

Add the egg yolk, the peeled pistachios and set aside.

Rinse the bowl, insert the whisk and beat the fresh cream for 30 sec. speed.2.5 and

incorporate it into the salmon mousse that is waiting. Season.

In a terrine, place the salmon mousse. Sleep over fillets of sole, then cover with the rest of the salmon mousse.

Place in the oven and cook in a bain-marie for 1 hour. Leave to cool for 4 hours and serve in slices, heat in the oven for 5 minutes at 100°C (202).



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