Semi-cooked salmon, roasted onions celery mousseline, white butter fish stock, fresh chives
In a verrine, you will find a nice celery mousseline with caramelized onions at the bottom a piece of fresh one side cooked salmon, topped with a creamy and fishy sauce.
IngredientsRecipe for 12 Tapas
For the celery mousseline
For the salmon
For the sauce
- Salt and pepper
- Vegetable oil
Preparation time: 30.00 min
Preheat your four at 425.00 °F
- For the mise place
Peel and dice the celery root.
Peel and mince the onion, peel and chop the French shallots.
Cut the butter in cubes.
Cut the salmon in 3 cm cubes.
Chop the chives.
- For the celery mousseline
In a pan, sear the onions with oil and butter until a nice coloration. Add the celery and cover it with half milk half water, cook it on a low heat until tender, season it.
Pass it through a strainer, put it in the food processor and mix it until smooth, in case, use a little bit of the cooking juice.
Add some butter and season it.
- For the salmon
In a non stick pan heat the oil, and put the seasoned salmon cubes, cook it until coloration on one side, remove it on a baking tray with parchment paper and finish in the oven for 3 minutes.
- For the sauce
In a pot, sweat the shallots with butter, deglaze with white wine, add the vinegar and let it reduce. Add the cream and the fish fumet and let it cook for a couple of minutes, fix the seasoning.
- For the platting
In a nice verrine put some mousseline at the bottom with a pastry bag, put the salmon on the top, some sauce and top it with the chives.
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- Semi-cooked salmon, roasted onions celery mousseline, white butter fish stock, fresh chives