FISH MOUSSE

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.

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.

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.

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

Add the lovage and then blend well.

Strain it through a fine cloth.

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.

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

Soften with Culinaire Original before serving.