Salmon mousse dumplings with snow peas and peas
easy
45 mins
45 mins
Ingredients
- 2 Shallots
- 200 ml Fish stock
- 6 Peppercorns
- 200 g fresh salmon fillet (sushi quality)
- 4 sheets Gelatine
- 250 g Whipped cream
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 250 g Sweet peas
- 150 g frozen peas
- 7-10 Tbsp grated rind of 1 untreated lemon
- 2 TABLESPOONS Lemon juice
- 7-10 Tbsp Sugar
- 2-3 TABLESPOONS ground pistachio kernels
- 7-10 Tbsp Shiso Cress
Directions
- 1
Peel and finely dice the shallots. Put half with fish stock and peppercorns in a small pot. Bring to the boil and reduce to half (approx. 100 ml). Pour through a sieve and let it cool down. Wash salmon, dry, dab and chop into small pieces. Place in a bowl and put in the freezer for about 40 minutes
- 2
Soak gelatine in cold water. Whip cream until stiff and chill. Puree the salmon in the universal chopper or with a hand blender. Add fish stock and puree again. Stir in 1 tablespoon of cream. Squeeze out the gelatine and melt carefully. Stir in approx. 2 tbsp. salmon cream, then stir into the remaining cream. Fold in the rest of the cream. Season to taste with salt and pepper. Smooth in the bowl and chill for about 4 hours
- 3
Wash the sugar snap peas, clean them if necessary. Melt butter in a pan. Sauté the remaining shallots in it. Add sugar snap peas, peas, lemon peel, lemon juice and 2-3 tablespoons of water, steam for 3-4 minutes. Season to taste with salt, pepper and sugar. With 2 tablespoons dipped in water over and over again, remove dumplings from the mousse. Arrange the mangetout vegetables and mousse on plates. Sprinkle with pistachios and garnish with cress
- 4
Waiting time approx. 5 hours
Nutrition Facts
420 kcal
18 g
30 g
19 g
More Delicious Recipes
