Graved Salmon, Dill and Mustard Espuma
easy
·under 30 minutes
Benefits
Reduced costs
Preparation stays fresh for several days in the whipper
Ingredients
150 ml
Heavy Cream min. 32% fat
1 g
cane sugar
30 g
dill
50 ml
crème fraîche
20 ml
noilly Prat vermouth
50 g
Dijon mustard
1 pinch
salt
100 ml
fish stock
150 g
gravlax fermented
1 pinch
pepper
20 ml
white wine
Steps to prepare
1.
Salmon, dill and mustard: A combination that fits! Combine everything in one espuma with the iSi Gourmet Whip.
Finely puree the fish stock, white wine, vermouth, Dijon mustard, dill and chopped smoked salmon in a blender.2.
Add the heavy cream and crème fraîche and season with spices.
3.
Pour the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Before serving, cool in the refrigerator for 1-2 hours.
Image source: Thomas Ruhl, www.port-culinaire.de
Benefits
Reduced costs
Preparation stays fresh for several days in the whipper