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Napoleon of Salmon and Brie
Appetizer
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QimiQ
Benefits
Alcohol stable and does not curdle
Full taste with less fat content
25
easy
Ingredients for 10 portions
120 g
QimiQ Sauce Base
2.3 kg
Salmon fillet
600 g
Cod fillet,
cut into pieces
3
Egg(s)
100 g
White wine
25 g
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 135°F is reached.
7.
Allow to cool and semi freeze for easy slicing.
8.
Serve with spring lettuce and your favorite dressing.