Pink foam nozzle
Instructions
Saute chopped shallots in a frying pan with two tablespoons of oil, then add the tomato paste and hake.
Cook for a quarter of an hour, add salt and pepper.
Puree then the hake with their sauce, add the sherry and the ricotta and blend again.
Meanwhile, soak the gelatine and dissolve it in a few tablespoons of warm white wine.
Add the fish shake, flavored with grated lemon rind and finally incorporated that egg whites well, stirring gently.
Pour the mousse into a fish-shaped mold and refrigerate to cool.
Sformandola foam, served on a plate and decorating them with slices of lemon.
Ingredients and dosing for 4 persons
- 4 hake fillets
- Little of grated lemon rind
- 3 sheets of isinglass
- 100 g of ricotta
- 2 tablespoons of dry sherry
- Salt
- Pepper
- Little of olive oil
- 2 tablespoons of tomato paste
- 1 shallot
- 2 egg whites