Sole with salmon paté
Instructions
Chop the fillet of sole.
Carefully fold egg whites a little at a time.
Add salt, season with a pinch of paprika.
Fill a large bowl with ice and lean over the bowl with the mixture.
Knock it with an electric mixer, adding to the cream, then add the pistachios and chopped watercress.
Grease a mould and foderatelo with salmon and allow it to overlap.
Pour the mixture, level it and fold over the salmon.
Bake in a water bath for 1/2 hour in the oven at 190 degrees.
Drafted and served with hot bread.
Ingredients and dosing for 4 persons
- 300 g of sole fillets
- 200 g of sliced smoked salmon
- 300 g of cream
- 60 g of peeled and peeled pistachio nuts
- 2 egg whites
- 1 bunch of watercress
- 1 pinch of paprika
- Bread
- Olive oil
- Salt
- Butter for the mould