To try: this recipe for salmon ballotines.
Start by chopping the mushrooms into very small cubes. Peel the shallots and finely chop them as well.
In a hot pan, pour in a splash of olive oil and then slowly sauté the shallots before adding the mushrooms. Let the water evaporate and continue cooking slowly for about ten minutes. Season with salt and pepper, then add the truffle oil off the heat.
Cut 100 g of salmon from the lower part of the fillet and dice it into small cubes. Blend with the egg white until smooth, then add the cream.
Cut the rest of the fillet lengthwise along the thickest part to open it like a book. Be careful not to cut all the way through. The goal is to have the largest and thinnest surface of salmon.
Place the fillet on a large section of plastic wrap. Spread the salmon mixture evenly, then arrange the mushrooms in a line on the side closest to you.
Tighten the plastic wrap as much as possible to form a roll. Tie each side tightly.
In a pot of boiling water, add the parcels and cook for 15 minutes. You can lower the heat.
Drain and let cool slightly.
Proceed to prepare the sauce by cleaning and stripping the tarragon leaves.
In a skillet, sauté the peeled and chopped shallots with the potato cut into thin slices in a drizzle of olive oil. Add enough water to cover the ingredients halfway. Let cook for 15 minutes over low heat.
Add the tarragon leaves (reserve some for serving), then add the cream at the end of cooking, bring to a simmer, and blend finely in a blender.
Sauté the wild mushrooms. Remove the packaging from the roll and gently brown in the pan.
To finish, pour the tarragon cream into each deep plate, place the halved ballotines for presentation, and sprinkle with wild mushrooms.
0 servings
4
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EN