Sea bass galantine
8 servings
80 minutes
Galantine of sea bass is a refined dish of French cuisine that combines the tenderness of white fish with an exquisite texture. Its history dates back to aristocratic feasts where galantine was considered a symbol of the chef's mastery. The fillet of sea bass is transformed into an airy stuffing with the addition of cream and eggs, while pistachios add a light nutty note. After slow cooking in a film, it gains density and richness of flavor, revealing its true potential after cooling. Served cold, sliced with bread, it complements elegant appetizers. This delicacy pairs perfectly with light white wines, highlighting its subtle taste and French gastronomic tradition.
1
Prepare all the ingredients.
2
Finely chop the onion and sauté it in butter until soft.
- Onion: 1 head
- Butter: 20 g
3
Pass the sea bass fillet through a meat grinder 5-6 times until a homogeneous minced meat is obtained.
- Sea perch fillet: 1 kg
4
Add cream, sautéed onion, and egg yolk to the minced meat (whip the egg white into a fluffy foam, it will be needed a bit later).
- Cream: 150 ml
- Onion: 1 head
- Chicken egg: 1 piece
5
Salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
6
Pass the obtained minced meat through the meat grinder 5 more times.
7
Add whipped egg whites and mix the minced meat by hand until fluffy.
- Chicken egg: 1 piece
8
Add greens and pistachios, and mix gently.
- Fresh herbs: to taste
- Pistachios: 70 g
9
Form a sausage from fish mince.
10
Wrap the obtained sausage in several layers of food film to prevent water from getting inside.
11
Place the wrapped sausage in a pot, add water, bring to a boil, and simmer for 1 hour (make sure the water doesn't boil too vigorously).
12
Take out the galantine, cool it down, put it in the fridge, and serve it the next day with bread.
- Bread: to taste
