Brussels sprout flan with salmon fillet and wine sauce

Name: Brussels sprout flan with salmon fillet and wine sauce
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Ingredients: 800 g Brussels sprouts; 7-10 Tbsp Salt; 100 g Whipped cream; 2 Eggs (size M); 7-10 Tbsp freshly grated nutmeg; 50 g + 2 tablespoons butter or margarine; 2 TABLESPOONS Flour; 150 ml Vegetable broth; 150 ml dry white wine; 300 ml Milk; 7-10 Tbsp Pepper; 1 bunch of dill; 4 Salmon strands (approx. 120 g each); 4 Lemon corners to garnish

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
70 mins

TOTAL TIME
70 mins

Ingredients

Servings: 4

800 g Brussels sprouts
7-10 Tbsp Salt
100 g Whipped cream
2 Eggs (size M)
7-10 Tbsp freshly grated nutmeg
50 g + 2 tablespoons butter or margarine
2 TABLESPOONS Flour
150 ml Vegetable broth
150 ml dry white wine
300 ml Milk
7-10 Tbsp Pepper
1 bunch of dill
4 Salmon strands (approx. 120 g each)
4 Lemon corners to garnish

Directions

1
For the flan, clean and wash the Brussels sprouts. Remove a few leaves from the heads. Cook the Brussels sprouts in boiling salted water for about 15 minutes. Drain and puree with the cutting stick of the hand mixer. Add cream and eggs. Season to taste with salt and nutmeg. Pour into 8 cold rinsed metal moulds (116 ml; oval 6 x 8 cm). Leave to stand in a hot water bath on the stove for about 40 minutes
2
Melt 50 g fat in a pot. Stir in flour and sweat briefly. Add stock, wine and milk while stirring. Bring to the boil, boil for 5 minutes, season with salt and pepper. Wash dill, shake dry, pluck flags from stalks and cut finely except for a little bit for garnishing. Add dill to the sauce, except for a little bit for sprinkling
3
Wash the fish, dab dry and season with salt. Heat 2 tablespoons of fat in a frying pan. Fry the fish slices for about 6 minutes while turning. Season with pepper. Blanch the Brussels sprouts in boiling salted water for about 2 minutes. Carefully remove the flanges from the moulds. Arrange on plates with fish and sauce. Garnish with dill and sprinkle brussels sprout leaves and dill. Garnish with lemon wedges. Serve with rice
4
Preparation time approx. 1 hour 10 minutes