Salmon and Leek Galantine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

To prepare the fish stock, place one kilogram of fish bones, a couple of shallots, leeks, 30 grams of mushrooms, several sprigs of thyme, one bay leaf, and a bit of black peppercorns in a pot. Sauté all of this in butter, then pour in 150 ml of white wine, let the wine evaporate, and add 5 liters of water. Bring to a boil and simmer over medium heat for forty minutes. The salmon, poached in a creamy beurre monté sauce, retains an incredible tenderness and even seems to have the freshness of raw fish—while being completely cooked.

Ingredients

Butter - 3.5 oz
Salmon - 5.3 oz
33% Cream - 1 tablespoon
Leek - 1 piece
Shallot - ½ heads
Ginger - 0.1 oz
Capers - 6 pieces
Parsley - 1 stalk
Gelatin - 0.5 oz
Fish Oil - 17 fl oz

Step by Step guide

Step 1

Prepare the beurre monté sauce. In a hot saucepan, pour in the cream and a tablespoon of water, then gradually whisk in 100 grams of butter directly over the heat. Alternatively, you can simply place a whole piece of butter in the saucepan and whisk it into the cream as it melts.

Step 2

Remove the skin from the salmon fillet. Cut it into cubes with edges about one to one and a half centimeters and place them in oil. The oil should be heated to 158°F, and you need to maintain the temperature just below that — it's ideal for poaching seafood. In four to five minutes, the fish will be ready, having lost almost nothing from the cooking process. After the time is up, transfer the fish from the sauce to a small dish, being careful not to break the cubes, and let it cool.

Step 3

Boil the leek stalk. Finely chop the shallots. Chop the ginger, whether fresh or pickled. Do the same with the parsley leaves. Also chop the capers, but not as finely.

Step 4

Mash half of the fish — the least attractive pieces — with a fork along with two tablespoons of béchamel sauce. Mix all the chopped vegetables with this mashed fish.

Step 5

Lay out a sheet of plastic wrap and arrange the leaves of boiled leeks on it — the stem should be separated onto the leaves. You should end up with a long mat of leeks about 15 centimeters wide.

Step 6

Carefully spread and flatten the salmon salad in the center, then arrange whole pieces of salmon in the middle like a goose. Roll it up using the film, wrap it with the film that was under the leeks, and for extra security, wrap it again with another piece of film on top. Tie the ends like a candy and place it in the refrigerator for fifteen to twenty minutes.

Step 7

Dissolve gelatin in half a liter of broth and let it cool. Take several small molds and pour a little broth into each one. Allow it to set in the refrigerator, then place pieces of sliced fish roll (cut it very carefully with a sharp knife) into each mold, fill to the brim with broth, and return to the refrigerator for another fifteen to twenty minutes.