Trout bavarian as smoked salmon
Instructions
Recommended gasket: salad novels; tartare of legumes; steamed vegetables; boiled asparagus; Celeriac; dariole broccoli.
Clean the trout flesh from impurities and small bones.
Cook slowly in the fish fumet and cool off.
Put the mixture and lemon juice in the cutter, mix and pass through a sieve.
Soak the gelatine in water, then dissolve in a little hot fish stock and add it to the mixture.
Line stencils with the smoked salmon cut thin.
Whip the cream and add to the mashed fish and fill with the mixture prepared moulds.
Cover the mould with other slices of char, refrigerate for at least 4 hours.
Remove from the moulds the Bavarian and serve as desired.
Ingredients and dosing for 6 persons
- 150 g of trout flesh
- 150 g of fish fumet
- 12 g of isinglass
- 20 g of lemon juice
- 150 g of cream
- 350 g of smoked salmon
- Salt
- Pepper