Salmon Foam with Caviar Sauce


Rating: 3.80 / 5.00 (5 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:



Preparation fish stock:













For The Salmon Foam:













Instructions:

Preparation /cooking time without stock preparation: 20 min / 55 min

Preheat the oven to 160 degrees Celsius.

1. simmer the fish stock with the fresh cream and the whipped cream until creamy and season with salt and pepper.

Cut off the well precooled salmon fillet and mix it with the egg, the egg white and the whipped cream with the hand mixer. 3.

Season with salt and pepper and add seasoning. 4.

Coat a baking dish with sunflower oil or other vegetable oil and pour the mixture into it.

5. fill a soup tureen with water and place it on the bottom of the oven.

6. put the tureen on the broiler in the middle rack of the oven and cook for about 50 minutes at 160 degrees.

Heat the sauce, season and mix in the keta caviar (the sauce must not be too hot for the caviar).

Divide the salmon foam into portions and arrange on hot plates.

Pour the sauce over the salmon foam and bring to the table garnished with purslane leaves. Serve with baguette. Preparation of fish stock :

Preparation time: 25 min

Cooking time: 30 min.

1 Rinse the cooled fish bones, drain them and chop them a little bit.

2. clean, rinse and cut the vegetables.

Heat the clarified butter in a saucepan and sauté the vegetables with the fish bones, turning them over and over.

Add the bay leaves, thyme sprig, peppercorns and white wine. 5.

Cover all ingredients with water and cook gently for about 25 minutes on a low heat.

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