Fish mousse with dauphiné gratin, vegetables and tomato coulis
4 servings
90 minutes
Fish mousse with gratin dauphinois, vegetables, and tomato coulis is a refined dish embodying the harmony of textures and flavors. It combines an airy mousse made from fresh fish, baked potato gratin with a crispy cheese crust, vibrant vegetables, and rich tomato coulis. The gratin dauphinois, originating from French cuisine, adds a rich creamy base to the dish while lime zest and spices highlight the freshness of the fish mousse. The light acidity of the tomatoes completes the composition, balancing delicate and intense flavors. Garnished with parsley and red caviar, this dish is a true culinary masterpiece perfect for a festive dinner or special occasion.
1
For the dauphinoise gratin, preheat the oven to 200 degrees. Grease a baking dish with butter. Peel and thinly slice the potatoes. Combine cream, garlic, and potato slices in a saucepan, heat for 10 minutes, then season with salt and pepper and transfer to the baking dish. Cover with foil and bake in the oven for 50 minutes. Remove the foil, sprinkle with grated cheese, and return to the oven for another 15 minutes until a crust forms. Let cool slightly, then cut into serving pieces.
- Butter: 1 tablespoon
- Potato: 500 g
- Cream 20% fat: 400 ml
- Garlic powder: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
- Cheese: 75 g
2
For the fish mousse, place cold fish fillet in a blender with egg whites and blend until smooth. Transfer to a bowl, add salt, pepper, and lime zest. Place a quarter of the mixture on plastic wrap, shape it into a cylinder and tightly wrap it in the film, tying the ends. Similarly prepare three more cylinders with fish mousse. Submerge the cylinders in boiling water for 10 minutes, remove them, let cool slightly, then unwrap.
- Fish fillet: 500 g
- Egg white: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Lime zest: 1 tablespoon
3
For the vegetable garnish, heat olive oil in a pan, add diced vegetables, and sauté for 5-7 minutes. Season with salt and pepper to taste.
- Olive oil: 1 tablespoon
- Vegetables: 150 g
- Salt: to taste
- Ground black pepper: to taste
4
For tomato coulis, peel the tomatoes, remove the seeds. Puree the flesh in a blender with lemon juice and sugar. Place the resulting puree in a saucepan and keep on heat for a few minutes until thickened. Strain the tomato coulis through a sieve, season with salt and pepper to taste.
- Tomatoes: 4 pieces
- Lemon juice: 1 tablespoon
- Sugar: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
5
For serving, place a portion of gratin on a plate, and top it with fish mousse. Spread some tomato coulis on the plate, and place the vegetables on top. Garnish the dish with parsley and red caviar. Prepare the other portions similarly.
- Parsley: 0.3 bunch
- Red caviar (salmon roe): 2 tablespoons
