Salmon Bavarese

17 ingredients
12 steps

Ingredients

  • 1/4 cup all purpose flour
  • 1/4 cup potato starch
  • 2 large eggs room temperature
  • 2 tablespoons sugar
  • 1/3 cup unsalted pistachios shelled, finely chopped
  • 1 teaspoon baking powder
  • 300 grams salmon
  • 300 milliliters milk
  • 300 milliliters whipped cream
  • 1 teaspoon gelatin
  • 2 tablespoons water
  • 1 pinch salt
  • 1 pinch white pepper
  • 1/2 teaspoon nutmeg
  • dill chopped finely
  • sesame black
  • lemon cut in wedges

Directions

  1. 1
    1. Whip whites till they form firm foam. Add sugar bit by bit, continue whipping. Add yolks, whip well.
  2. 2
    2. In separate bowl, sift flours and baking powder.
  3. 3
    3. Add flours and pistachio to egg foam, bit by bit and mix gently.
  4. 4
    4. Bake 10 minutes in preheated oven, in 180 C degrees.
  5. 5
    5. Meanwhile, cook salmon in milk about 5 minutes.
  6. 6
    6. Blend well and cool down.
  7. 7
    7. Mix gelatin with 2 tablespoons of water.
  8. 8
    8. Add to blended fish, mix well. Sprinkle with salt, pepper and nutmeg. Add whipped cream, mix gently.
  9. 9
    9. Keep in fridge about 1 hour.
  10. 10
    10. When the mousse is almost set, pour it over pistachio sponge cake (in round baking tray, so that the mousse won't leak out).
  11. 11
    11. Cool in fridge overnight.
  12. 12
    12. Serve garnished with black sesame, dill and lemon.

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