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Fish mousse

Creamy fish mousse with a smooth texture and rich flavour.

Dairy Fish Seafood

photo1 | Debic

Culinary Team

Debic

Ingredients

For 10 servings

Eel ballotine

800 g eel

80 g salt + water

Eel mousse

100 g onion

30 g garlic

7 g salt

2 g thyme

2 g bay leaf

1 g allspice

1 g white pepper

50 ml milk

100 g eel

1 piece of golden gelatin

50 ml Debic Culinaire Original

Granny Smith apple film

150 g 100% apple juice

1.5 g agar agar

10 g lemon juice

Lovage oil

50 ml sunflower oil

30 g lovage

Lovage mayonnaise

20 g lovage

50 g pasteurised egg yolks

30 g Dijon mustard

30 g lemon juice

5 g salt

70 ml lovage oil

Fish fumet

500 ml fish stock

100 g Debic Crème Butter

200 ml Debic Culinaire Original

Garnish

10 g dill

3 g N25 Caviar

Debic products used

Culinaire Original 20% 1L

Crème Butter 4x2.5KG

Preparation

Eel ballotine

Fillet and bone the fish.

Make a 10% water and salt brine.

Marinate the cleaned fish fillets in the brine for 20 minutes.

Then, take out and dry the fillets, stack several of them on top of each other, making a roll.

Steam the roll at 50°C for 1 hour.

Eel mousse

Sauté the onion and garlic together with the spices.

Pour in the milk, add the fish, bring it to a boil and then lower the heat.

Simmer until tender.

When the fish is tender, take out the spices and pour everything into a Thermomix®.

Blend until light and creamy.

Add some gelatine in the end.

Strain all the ingredients through a fine strainer and combine with the Culinaire Original into a mousse.

Pour into a silicone mould and let it cool.

Granny Smith apple film

Mix all the ingredients together and boil for 2 minutes.

Pour onto a stainless-steel tray and let it cool and set.

Then, cut it to the specified size.

Lovage oil

In a Thermomix®, heat the oil to 50°C.

Add the lovage and then blend well.

Strain it through a fine cloth.

Lovage mayonnaise

Heat the oil in a Thermomix® to 50°C and blend with lovage.

Strain it through a fine cloth.

Whisk in egg yolks, Dijon mustard and slowly pour in the lovage oil until stiff.

Finally, add the lemon juice and salt.

Fish fumet

Reduce the fish stock to half its volume and stir in the cold Crème Butter cubes.

Soften with Culinaire Original before serving.

Assembly

Place a ring of fish mousse in a plate and place the fish ballotine in it.

Place the lovage mayonnaise on top of the ballotine, the film, the mayonnaise again, the dill and the N25 caviar.

Add the fish fumet and drizzle with the lovage oil.

Dairy Fish Seafood

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