Flexipan^®  Mini logs

  Recipe from our partner:

For 24 portions

Salmon mousse

• 600 g cooked salmon
• 200 g fish jelly
• 200 g Elle & Vire Special Cooking cream whipped
• juice 1 lemon
• 15 g fish seasoning mix

Fish seasoning :
• 100 g salt
• 2 g white pepper
• 2 g nutmeg
• 2 g Cayenne pepper

Blend the jelly and the fish in the blender (products at the same temperature) to a smooth consistency. Add the lemon juice.
Season, then add the whipped cream.

Vegetable brunoise

• 300 g carrots
• 240 g celery
• 100 g courgettes
• 40 g black olives
• 20 g capers
• 80 g red peppers

Dice all the vegetables.
Blanch the carrots and courgettes.
Cool over ice, then mix with all the other ingredients.

Fish jelly

• 2 litres fish stock
• 60 g gelatine
• 20 g parsley stalks
• 1 onion
• 2 white parts of leeks
• 30 g green part of celery
• 500 g egg whites
• 500 cl white wine

Boil and skim the stock.
Separately, mix the soaked gelatine with the vegetables and parsley stalks, add the egg whites and the white wine.
Add a little stock in the mixture to increase the temperature.
Pour the remaining mixture into the stock. Gently stir until boiling.
Simmer for 30 to 45 minutes.
Sieve through a fine chinese strainer.
Cool.

Garnish

• 300 g roquette leaves
• cream vinaigrette
• cervil, dill, lemon peel, little jelly cubes