Fish Puddings
6 servings
30 minutes
Fish puddings are an exquisite dish of author cuisine, combining the tenderness of white fish and the rich aroma of smoked salmon. This gastronomic creation recalls the sophistication of French mousses but with bright notes of freshness thanks to lemon juice and parsley. The origins of the recipe stem from culinary experiments where the desire to transform simple ingredients into something refined led to this dish's creation. The puddings are prepared by marinating and whipping, achieving an airy texture that literally melts in your mouth. Their presentation with crispy salad leaves emphasizes the lightness of flavor, making them ideal for both festive dinners and pleasant home gatherings. The simplicity of ingredients and complexity of taste make these puddings a true culinary discovery.
1
Cut the fish fillet into cubes - remove any found bones and skin. Place the fish in a shallow bowl and drizzle with lemon juice. Let marinate in a cool place for 3 hours, stirring occasionally.
- White fish: 500 g
- Lemon juice: 5 tablespoon
2
Grease 6 bowls or other suitable forms with olive oil and place thin slices of smoked fish at the bottom, allowing them to hang over the edge.
- Olive oil: 3 tablespoons
- Smoked salmon: 200 g
3
Discuss the fish fillet, but do not throw away the juice. Place half of the fish in a blender with half the cheese, a tablespoon of lemon juice, and half the olive oil. Blend quickly and transfer to a bowl. Now send the remaining fish, cheese, juice, and oil to the blender and mix thoroughly until smooth. Combine the resulting fish puree with the first batch of fish. Add finely chopped parsley and distribute everything into bowls on top of the smoked fish.
- White fish: 500 g
- Kurt: 400 g
- Lemon juice: 5 tablespoon
- Olive oil: 3 tablespoons
- Parsley: 1 bunch
4
Cover the molds with plastic wrap or foil and refrigerate for 5-6 hours. Then cover each mold with a plate and invert it - serve with salad leaves.
- Green salad: 1 bunch