Salmon and Leek Galantine
5 servings
60 minutes
Galantine is the French name for jellied dishes, it is fish (in our case it is salmon) or boneless meat in jelly. To appreciate the full beauty of the jellied dish, it must be carefully, without scratching it, removed from the mold where it solidified. Here, cling film will help: if you line the mold with it, leaving long ends on all sides, the contents can be removed without loss. For the fish broth, you need to put a kilogram of fish bones, a couple of shallots, a leek, 30 grams of champignons, a few sprigs of thyme, one bay leaf and some black peppercorns in a saucepan. Fry it all in butter, then pour in 150 ml of white wine, evaporate the wine and pour in 5 liters of water. Bring to a boil and cook over medium heat for forty minutes.
1
Prepare the beurre monté sauce. In a hot saucepan, pour in cream and a tablespoon of water, and gradually whisk in 100 grams of butter directly over the heat. You can simply place a whole piece of butter in the saucepan and whisk it into the cream as it melts.
- Butter: 100 g
- Cream 33%: 1 teaspoon
2
Remove the skin from the salmon fillet. Cut into cubes with a side of one to one and a half centimeters and place in oil. The oil is boiling at 70 degrees, and you need to maintain the temperature just below — it is ideal for poaching seafood, in four to five minutes the fish will be ready, losing almost nothing from thermal processing. After the time is up, transfer the fish from the sauce to a small mold, trying not to break the cubes, and let it cool.
- Salmon: 150 g
3
Boil the leek stem. Chop the shallot very finely. Also chop the ginger — fresh or pickled. Do the same with the parsley leaves. Chop the capers too, but not as finely.
- Leek: 1 piece
- Shallots: 0.5 head
- Ginger: 3 g
- Parsley: 1 stem
- Capers: 6 pieces
4
Mash half of the fish — the ugliest pieces — with a fork and two tablespoons of ber-monte. Mix all the chopped vegetables with this mashed fish.
- Butter: 100 g
5
Spread food film, lay boiled leek leaves on it — the stem should be placed on them. A long mat of leek about 15 centimeters wide should result.
6
Carefully spread and center the salmon salad, placing whole pieces of salmon in the middle. Roll it up with plastic wrap, wrap it with the wrap that was under the leek, and add another piece of wrap on top for security. Tie the ends like a candy and place it in the refrigerator for fifteen to twenty minutes.
7
Dissolve gelatin in half a liter of broth and cool it. Take several small molds and pour a little broth into each. Let it set in the refrigerator, then place pieces of sliced fish roll (cut it very carefully with a sharp knife) into each, fill the molds to the brim with broth, and put them in the refrigerator for another fifteen to twenty minutes.
- Gelatin: 15 g
- Fish broth: 500 ml