Salmon mousse dumplings with pea vegetables
not easy
45 mins
45 mins
Ingredients
- 2 Shallots
- 200 ml Fish stock (glass)
- 1/2 TEASPOON Peppercorns
- 200 g fresh salmon fillet without skin (sushi quality)
- 4 sheets white gelatine
- 250 g Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 150 g Sweet peas
- 2 TABLESPOONS Butter
- 150 g frozen peas
- 7-10 Tbsp grated zest of 1 organic lemon
- 2 TABLESPOONS Lemon juice
- 2 TABLESPOONS crushed pistachios
- 7-10 Tbsp some shiso cress
Directions
- 1
Peel and finely dice the shallots. Reduce the stock with peppercorns and half the shallots to half. Pour through a fine sieve and let cool off. Wash the salmon, dab dry, dice finely and freeze in the freezer for about 40 minutes.
- 2
Soak the gelatine. Whip the cream until stiff, chill. Finely mash the salmon with a hand blender. Add stock and puree again briefly. Stir in 1 tbsp. cream. Dissolve the gelatine, squeeze out and stir into the salmon cream.
- 3
Fold in the rest of the cream. Season to taste with salt and pepper. Put into a bowl and smooth it down. Chill for at least 4 hours.
- 4
Clean and wash the sugar snap peas. Melt butter in a pan. Sauté the remaining shallots in it. Add sugar snap peas, frozen peas, lemon peel and lemon juice and steam for about 5 minutes.
- 5
Season with salt, pepper and 1 pinch of sugar.
- 6
Cut out the mousse with two tablespoons of dumplings, dipping the spoons in lukewarm water from time to time. Serve the vegetables with gnocchi. Sprinkle with pistachios and cress.
Nutrition Facts
460 kcal
15 g
34 g
19 g
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