Fish Mousse with Dauphinoise Gratin, Vegetables, and Tomato Coulis

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

The low temperature of the fish fillet during the mixing stage with the egg whites is a key factor affecting the texture of the final product. Therefore, the blender bowl can be placed in a bowl of ice to ensure the mixture stays cold. The gratin is easier to cut if prepared in advance and refrigerated for a few hours. The even rectangular pieces of gratin can be kept in a moderately hot oven before serving and carefully transferred to serving plates.

Ingredients

Butter - 1 tablespoon
Salad Potatoes - 17.6 oz
Cream 22% - 13 fl oz
Ground Dried Garlic - ½ teaspoon
Cheese Spread - 2.6 oz
Sole fillets - 17.6 oz
Orange zest - 1 tablespoon
Egg white - 2 pieces
Olive Oil - 1 tablespoon
Vegetables - 5.3 oz
Tomatoes - 4 pieces
Meyer Lemon Juice - 1 tablespoon
Sugar - 1 teaspoon
Parsley - ¼ bunch
Salt - to taste
Red Caviar - 2 tablespoons
Ground Black Pepper - to taste

Step by Step guide

Step 1

For the dauphinoise gratin, preheat the oven to 392°F. Grease a baking dish with butter. Peel and thinly slice the potatoes. Combine the cream, garlic, and potato slices in a saucepan, heat for 10 minutes, then season with salt and pepper and transfer to the baking dish. Cover with foil and place in the oven for 50 minutes. Remove the foil, sprinkle with grated cheese, and return to the oven for another 15 minutes until a crust forms. Allow to cool slightly, then cut into portion-sized pieces.

Step 2

For the fish mousse, place the cold fish fillet in a blender bowl along with the egg whites and blend until smooth. Transfer to a bowl, add salt, pepper, and lime zest. Place a quarter of the mixture onto plastic wrap, shape it into a cylindrical form, and tightly wrap it in the film, tying the ends. Similarly, prepare three more cylinders with the fish mousse. Submerge the cylinders in boiling water for 10 minutes, remove, allow to cool slightly, then remove the wrap.

Step 3

For the vegetable garnish, heat olive oil in a pan, add diced vegetables, and sauté for 5–7 minutes. Season with salt and pepper to taste.

Step 4

For the tomato coulis, peel the tomatoes and remove the seeds. Puree the flesh in a blender with lemon juice and sugar. Place the resulting puree in a saucepan and heat for a few minutes until thickened. Strain the tomato coulis through a sieve, season with salt and pepper to taste.

Step 5

To serve, place a portion of gratin on a plate, top with the fish mousse. Drizzle some tomato coulis on the plate, then add the vegetables on top. Garnish the dish with parsley and red caviar. Similarly, prepare the remaining portions.