Fish Galantine

4 servings

45 minutes

Fish galantine is an elegant and refined dish of European cuisine inspired by classic gastronomic traditions. Its origin is linked to French culinary techniques, where the main goal was to create delicate, flavorful appetizers from fish and meat. The galantine has a rich taste that combines the tenderness of white fish, the expressiveness of salmon, and the creaminess of cream. A special cooking technique ensures an airy texture, while baking in foil helps retain the juiciness of each layer. This dish is perfect for both festive dinners and exquisite receptions. Fish galantine can be served chilled, sliced into portions, accompanied by a light sauce or fresh herbs. The flavor of this dish unfolds gradually, leaving a delicate aftertaste of sea freshness.

Energy value per serving

• Calories: 454.9
• Proteins: 45.8g
• Fats: 26g
• Carbohydrates: 7.3g

Ingredients

• Pangasius fillet: 500 g
• Salmon fillet: 250 g
• Sea bass fillet: 250 g
• Butter: 45 g
• Chicken egg: 1 pc
• Milk: 150 ml
• Cream: 200 ml
• Ketchup: 2 tbsp
• Celery stalk: 1 pc
• Salt: to taste
• Celery stalk with leaves: to taste

Cooking steps

1. Boil the sea bass in broth or plain water, cool it down. Separate the egg into yolk and white. Place the bass in a blender and puree it with ketchup and the white. Add salt.

   Required ingredients:

   • Sea bass fillet: 250 g
   • Chicken egg: 1 piece
   • Ketchup: 2 tablespoons
   • Salt:  to taste

2. Heat the milk and melt the butter. In a bowl, mix the yolk with flour, season with salt and pepper; gradually add hot milk and butter while stirring. Transfer to a saucepan and cook over medium heat, whisking, until thickened. Remove from heat, cool, then mix with the sea bass puree. Place the fish paste in the fridge for 1 hour, then gradually add the cream. Return to the fridge for a few hours.

   Required ingredients:

   • Milk: 150 ml
   • Butter: 45 g
   • Chicken egg: 1 piece
   • Cream: 200 ml

3. Preheat the oven to 180 degrees. Cut the salmon into 2-3 cm thick strips. Place a sheet of foil on the table. Lay the white fish fillet on it, slightly overlapping the pieces. In the center, place 1/2 of the fish mixture, then the salmon strips on top. Add the remaining paste, shape it into a block, and place celery leaves on top. Cover with the loose ends of the white fish, forming a roll. Wrap it tightly in foil and place it in the oven for 45 minutes.

   Required ingredients:

   • Pangasius fillet: 500 g
   • Salmon fillet: 250 g
   • Celery stalk with leaves:  to taste

4. Transfer the dish to a rack, make several holes in the bottom layer of foil to let the juice drain. Let the galantine cool slightly, then remove the foil and slice the galantine into serving pieces.

   Required ingredients:

   • Celery stalk: 1 piece