PIKE FINE MOUSSE WITH VI­ENNA BREAD AND CEL­ERY EX­TRACT

Hello! Middle East - - LIFESTYLE -

IN­GRE­DI­ENTS For the pike fine mousse

• 1kg pike (fil­let)

• 240g egg yolk

• 10g salt

• 500g soft but­ter

• 500ml liq­uid cream

• White bread (whole loaf with crust) / Vi­enna bread

For the sauce

• 200g cel­ery ex­tract

• But­ter

• Lemon juice

• PM xan­than, Salt

For the mashed cele­riac

• 1 cel­ery

• Salt

To as­sem­ble

• Yel­low leaf of branch cele­riac

• Olive oil

Pike fine mousse

1. Mix the pike fil­lets with egg yolks and salt in a mixer.

2. Sieve the stuff­ing with the soft but­ter, add the liq­uid cream and sea­son.

3. In a ter­rine, coat the sides with white bread and pour the stuff­ing in­side. Cook in a steam oven at 85°C for 45 min­utes.

4. Leave to cool down and gen­tly re­move from the mould.

Sauce

1. Mix the cele­riac ex­tract with the xan­than and heat the mix­ture.

2. Add but­ter and whisk, sea­son and add a dash of lemon juice.

Mashed cele­riac

1. Cook the peeled cele­riac in frag­ments in salted wa­ter. Drain, mix and strain.

As­sem­bly

1. Cut the pike mousse in 1cmthick slices.

2. In a pan, colour the slices with olive oil on the side of the bread.

3. On a plate, dis­play some mashed cele­riac on the left side and dec­o­rate with a branch of cele­riac.

4. Place the pike mousse in the mid­dle and pour the sauce on the right side.

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