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 Salmon Mousse with Crab Sticks on Potato Gratin Recipe
A delicate fragrant hearty dish. A delicate mousse is placed on a fragrant potato gratin, and crispy fried vegetables with a bright tomato sauce coolie are served as a side dish. Thanks to crab sticks, mousse has acquired a structure and a pronounced taste. I highly recommend it.
Course Birthday Food Dishes, Diet Food Dishes, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword For Experienced, Medium
Cook Time 40 minutes
Servings
Ingredients
Course Birthday Food Dishes, Diet Food Dishes, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword For Experienced, Medium
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Cut the potatoes into thin slices.
    Cut the potatoes into thin slices.
  2. Mix the cream in a saucepan with squeezed garlic, black pepper.
    Mix the cream in a saucepan with squeezed garlic, black pepper.
  3. Add the potato slices and simmer for 10 minutes.
    Add the potato slices and simmer for 10 minutes.
  4. Then put the potatoes with cream in a form lined with parchment and send them to a preheated oven to 200 degrees for 40 minutes, previously covered with foil.
    Then put the potatoes with cream in a form lined with parchment and send them to a preheated oven to 200 degrees for 40 minutes, previously covered with foil.
  5. While the gratin is baking, we will prepare a fish mousse. Peel the raw salmon from the bones, cut the crab sticks into pieces.
    While the gratin is baking, we will prepare a fish mousse. Peel the raw salmon from the bones, cut the crab sticks into pieces.
  6. Grind the salmon with raw egg white to the consistency of puree, add lime zest, crab sticks and chop more, but so that the pieces remain small.
    Grind the salmon with raw egg white to the consistency of puree, add lime zest, crab sticks and chop more, but so that the pieces remain small.
  7. Season with salt and pepper, knead well.
    Season with salt and pepper, knead well.
  8. Shape the sausages with a food wrap.
    Shape the sausages with a food wrap.
  9. And boil them in boiling water for 10 minutes. Allow to cool slightly, then remove the film.
    And boil them in boiling water for 10 minutes. Allow to cool slightly, then remove the film.
  10. Grate the cheese on a coarse grater.
    Grate the cheese on a coarse grater.
  11. Remove the foil from the casserole, sprinkle with cheese and put it back in the oven for 10 minutes.
    Remove the foil from the casserole, sprinkle with cheese and put it back in the oven for 10 minutes.
  12. Cut bell peppers and carrots into cubes and lightly fry in olive oil, add chopped herbs.
    Cut bell peppers and carrots into cubes and lightly fry in olive oil, add chopped herbs.
  13. Warm up everything together for a couple of minutes.
    Warm up everything together for a couple of minutes.
  14. To prepare the tomato sauce, I rubbed the tomato through a sieve, added lemon juice, salt, sugar, put it out for 5 minutes on medium heat and rubbed it through a sieve again to get a delicate structure.
    To prepare the tomato sauce, I rubbed the tomato through a sieve, added lemon juice, salt, sugar, put it out for 5 minutes on medium heat and rubbed it through a sieve again to get a delicate structure.
  15. Before serving, the dish was decorated with tomato sauce, potato gratin was carefully sliced, salmon mousse and crab sticks were laid on top of it, decorated with red caviar and placed next to the vegetable side dish.
    Before serving, the dish was decorated with tomato sauce, potato gratin was carefully sliced, salmon mousse and crab sticks were laid on top of it, decorated with red caviar and placed next to the vegetable side dish.
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