Sea Perch Boudin, Hollandaise and Caviar
Sea Perch Boudin, Hollandaise and Caviar
Cooking Mode:
Steam
Equipment
- Chef Knife
- Food Processor
- Cling Film
- Spoons
- Rubber Spatula
Ingredients
Ingredients- 150gm Sea Perch Fillets (skinned and boned)
- 1 Diced Shallot
- 1 Egg
- 2 Small Sprigs of Dill
- 1/4 Bunch Spinach
- Salt
- White Pepper
- 60-80gm Cream
- Hollandaise Sauce
- Avruga or Lumpfish Caviar
METHOD
Pat dry the fish fillets and cut into rough chunks and place in the bowl of a food processor
Add the diced shallots and a few sprigs of dill and 1/2 the egg white, blend until well combined and add then add the cream and continue to blend until smooth
Remove from the blender and place into a mixing bowl and season well with salt and white pepper
Lay out a large sheet of cling film and spoon out the mixture onto the cling film, roll the fish mousse into a sausage and pinch each end as your rolling to ensure a tight wrap
Place the fish sausage on a small perforated tray and into a pre-heated oven steam setting 80 degrees for 13-15 mins With 3 mins remaining on the timer place the spinach on a large perforated tray and into the oven with the fish
If required heat the hollandaise slightly in the oven with the spinach
Once cooked remove the fish from the cling film and squeeze out the spinach, arrange the spinach on a plate, cut the fish
sausage into 3 pieces and place on top of the spinach
Spoon over some hollandaise, garnish with caviar and fresh herbs and serve
Add the diced shallots and a few sprigs of dill and 1/2 the egg white, blend until well combined and add then add the cream and continue to blend until smooth
Remove from the blender and place into a mixing bowl and season well with salt and white pepper
Lay out a large sheet of cling film and spoon out the mixture onto the cling film, roll the fish mousse into a sausage and pinch each end as your rolling to ensure a tight wrap
Place the fish sausage on a small perforated tray and into a pre-heated oven steam setting 80 degrees for 13-15 mins With 3 mins remaining on the timer place the spinach on a large perforated tray and into the oven with the fish
If required heat the hollandaise slightly in the oven with the spinach
Once cooked remove the fish from the cling film and squeeze out the spinach, arrange the spinach on a plate, cut the fish
sausage into 3 pieces and place on top of the spinach
Spoon over some hollandaise, garnish with caviar and fresh herbs and serve
HINTS & TIPS
Be sure to season the fish mousse after blending it, seasoning a fish mousse like this before and during blending can make the mousse firm and tough
Try this with cheaper cuts of fish like the tail pieces. Sometimes fish mongers will sell the tail pieces separately and at a cheaper cost
Try this with cheaper cuts of fish like the tail pieces. Sometimes fish mongers will sell the tail pieces separately and at a cheaper cost
Want to Print the Recipe ?
To Download or Print this recipe in PDF format, click the button below!
