Pink Verrines
9 servings
45 minutes
Pink verrines are an exquisite dish of European cuisine, admired for their tenderness and rich flavors. Couscous infused with the aromas of garlic and fresh herbs serves as a light base, while lightly salted red fish adds a refined saltiness. Beet mousse, airy and creamy, gives the dish a vibrant color and sweet-earthy undertone that harmoniously complements its taste. Verrines are the perfect treat for festive occasions, surprising with their combination of textures and flavor accents. Their presentation in glass cups makes them particularly appealing, while a mousse rose completes the composition, turning each serving into a work of gastronomic art.
1
Pour 1/4 cup of hot water over the couscous and let it sit for 5 minutes.
- Couscous: 0.1 glass
2
Let it cool completely.
3
Grate 50 g of beetroot on a fine grater and add it to the couscous along with a crushed half of a small garlic clove, 1 teaspoon of onion, and parsley.
- Beetroot: 150 g
- Garlic: 2 cloves
- Chopped green onion: 2 teaspoons
4
Mix olive oil and lemon juice.
- Olive oil: 1 tablespoon
- Lemon juice: 1 tablespoon
5
Dress the couscous with the prepared sauce.
6
Mix well.
7
Add salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
8
Chop the fish finely.
- Lightly salted red fish (salmon): 200 g
9
Add horseradish and the remaining onion.
- Prepared horseradish: 0.5 teaspoon
- Chopped green onion: 2 teaspoons
10
Mix thoroughly.
11
Turn the remaining beetroot into puree with 1 small clove of garlic.
- Beetroot: 150 g
- Garlic: 2 cloves
12
Add salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
13
Whip the cream into a strong foam and gently fold in the beet puree.
- Whipping cream 33%: 0.7 glass
14
Now that everything is ready, you can assemble the verrines: place a layer of couscous at the bottom of the cup, then a layer of fish.
15
Transfer the beet mousse to a culinary bag and top each verrine with a beautiful rose.