Salmon mousse with crab sticks on a bed of potato gratins

Description

Tender flavorful hearty dish. Delicate mousse reclines on a fragrant potato gratine and garnish crispy fried vegetables with a bright tomato coulis. Thanks crab sticks A'more mousse purchased the structure, and a distinct taste. Highly recommend

Ingredients

Potatoes

300 g
Cream

200 ml
Garlic

1 tooth
Salt
Black pepper
Cheese

50 g
Salmon

150 g
Crab sticks

150 g
Egg white

1 piece
The lime zest

1 tsp
Pepper

1 piece
Carrots

1 piece
Tomato

1 piece
Sugar

1 tsp
Lemon juice

1 Tbsp
Greens
Caviar

1 tsp

Cooking

Potatoes cut into thin slices

Cream to combine in the casserole with pressed garlic, black pepper

Add potato wedges and cook on low heat for 10 minutes

Then the potatoes with the cream and put into a form, lined with parchment and send in a preheated 200 degree oven for 40 minutes, after closing the foil.

While gratin bakes, make the fish mousse. Raw salmon free from bones, crab sticks cut into pieces

Salmon chop with raw egg whites to puree consistency, add the lime zest, crab sticks and chop, but the small pieces left

Salt, pepper, knead well

Formed into sausage using plastic wrap

And boil them in boiling water for 10 minutes. Let cool slightly, then remove the film

Cheese to grate on a coarse grater

With gratins remove the foil, sprinkle with cheese and send back in the oven for 10 minutes

Pepper and carrots cut into cubes and lightly fry in olive oil, add chopped greens

All together to warm up a couple minutes

For the tomato coulis I pureed tomato through the sieve, added lemon juice, salt, sugar, put out 5 minutes on a medium heat and again rubbed through a sieve to achieve a gentle structure

For submission, the dish was decorated with a tomato coulis, gently punched potato gratin, top laid on him the salmon mousse and crab sticks, decorated with red caviar, and next placed a vegetable side dish.

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