Ingredients
For 12 portions
500g
QimiQ Sauce Base
1kg
Black salsify, peeled, diced
120g
Butter
250ml
White wine
500ml
Water
1pinch(es)
Salt
20ml
Lemon juice
4pcs
Egg(s)
30g
Corn starch
3cl
Pernod [Aniseed liqueur]
1pinch(es)
Salt
1pinch(es)
Black pepper, freshly ground
1small pinch(es)
Nutmeg, ground
30g
Mixed herbs, fresh
80g
Red bell pepper(s), diced
40g
Black olives, finely chopped
240g
Salmon fillet, diced
120g
Pike perch fillet, diced
Preparation
- Sauté the black salsify in butter.
- Douse with the white wine and add the water. Season with salt, add the lemon juice and cook until the vegetables are soft the liquid has disappeared.
- Blend the soft black salsify and allow to cool.
- Place the 800 g of salsify puree, QimiQ Classic, eggs, corn flour, Pernod, spices and herbs into a mixer and blend until smooth.
- Fold the red peppers, olives and fish into the mass.
- Fill the mixture into the muffin moulds and bake in a preheated oven at 350 °F (air circulation) for approx. 30 minutes.
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