Napoleon of Salmon and Brie

Appetizer
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Ingredients for 10 portions
  • 120 g QimiQ Cream Base
  • 2.3 kg Salmon fillet
  • 600 g Cod fillet, cut into pieces
  • 3 Egg(s)
  • 100 g White wine
  • 25 g Noilly Prat/Vermouth dry
  • 10 g Pernod [Aniseed liqueur]
  • 1.5 g White pepper, ground
  • 250 g Brie 70 % fat , diced
  • 5 g Chives
Method
1.
Trim and slice the salmon fillet.
2.
Make the forcemeat with the cod fish and remaining ingredients except for the Brie and chives.
3.
Fold in the Brie cheese and chives. Season and set aside.
4.
Line a terrine mould with cling film. Layer the bottom and sides with the sliced salmon.
5.
Pour the forcemeat into the mould and finish with the salmon slices.
6.
Poach covered in the combi oven until a core temperature of 55°C is reached.
7.
Allow to cool and semi freeze for easy slicing.
8.
Serve with spring lettuce and your favorite dressing.