Cone croquette with caviar on poached fish mosaic terrine
Preparation
- Fish mosaic: Remove the skin from the sides of the fish and cut the fillets into strips approx. 1.5 - 2 cm thick. Season with salt and pepper. Toss the fish fillets in the powdered nori sheets - leave to draw. Lay the strips of fish on top of each other to form a mosaic on cling film and shape firmly into a roll. Poach the roll in hot water at 45 °C for 45 minutes, remove and then cool in ice water. Leave to rest overnight in the fridge.
- Carrot purée: Peel the carrots, cut in half if too large and place in an oven pan. Marinate with honey, olive oil, salt, pepper, garlic and thyme. Cover with baking paper and aluminium foil and bake at 150 °C in the oven (hot air) for approx. 50 minutes. Then place the carrots in a blender and purée finely with the vegetable soup. Add soup if required. Pass the mixture through a sieve and fill into squeeze bottles.
- Pepper and lime butter sauce: Place the white wine, port, shallots, lemon juice, salt, dill, sugar and green pepper in a small pan. Boil down to approx. 50 ml, strain. Stir in the cold butter flakes until the sauce is creamy.
- 11er Cone Croquettes: Prepare according to the instructions on the package.
- SERVING SUGGESTION Remove the fish mosaic terrine from the fridge, carefully unwrap from the foil and cut into slices approx. 1.5 - 2 cm thick. Arrange the butter sauce on plates, place the fish mosaic on top, garnish with green peppercorns and lemon strips. Arrange the carrot purée in small dots on the plates. Place the cone croquettes on the mosaic and garnish with caviar. Decorate with fresh dill and serve immediately.
Ingredients
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6 11er Cone Croquettes
-
Fish mosaic
2 salmon trout sides, deboned
2 pikeperch fillets, deboned
1 Nori sheet, pulverised (alternatively, powdered dill or activated carbon)
Salt, pepper -
Carrot purée
500 g carrots
1 tbs honey
25 ml olive oil
Salt, pepper
1 clove of garlic, finely chopped
1 sprig of thyme
200 ml vegetable soup -
Pepper and lime butter sauce
100 ml white wine
80 ml Port, white
50 g shallots, finely chopped
40 ml lemon juice
Salt
1 sprig of dill
5 g sugar
Green pepper
150 g curls of butter, cold -
As garnishing:
20 peppercorns, green
20 strips from the
lemon peel
2 tsp caviar
1 bunch of fresh dill