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QimiQ
Benefits
Acid and alcohol stable
Binds with fluid - no separation of ingredients
Creamy indulgent taste with less fat
25
hard
Ingredients for 10 portions
For the filling
500
ml
Fish stock
50
ml
White balsamic vinegar
2
cl
Vodka
1
cl
Pernod [Aniseed liqueur]
3
g
Salt
50
g
Celeriac,
peeled, diced
40
g
Apple(s),
peeled, diced
30
g
Onion(s),
peeled, diced
6
Gelatin sheets à 3 g,
soaked
80
g
Beetroot, cooked,
diced
100
g
White herring fillets(s),
diced
For the coating
500
g
QimiQ Classic,
room temperature
120
g
Gervais, unflavoured
7
g
Salt
4
cl
Vodka
1
cl
White balsamic vinegar
20
g
Parsley,
finely chopped
Method
1.
For the filling: bring the fish stock, Balsamic vinegar, Vodka, Pernod and salt to the boil.
2.
Cook the celeriac in the fish stock until soft, remove and allow to cool. Follow the same procedure with the diced apple and then the onions.
3.
Reduce the remaining fish stock by half and allow to cool. Dissolve the softened gelatine in it.
4.
Fill the diced celeriac, apples, onions, beetroot and fish into small moulds. Pour the fish stock on top, making sure that everything is well covered. Chill well.
5.
For the cream: whisk the unchilled QimiQ Classic smooth. Add the remaining ingredients and mix well.
6.
Divide half of the QimiQ mixture equally into larger moulds. Press an already chilled white herring filling into each and finish with more cream to cover. Chill for approx. 4 hours.