Chef-Instructor Tiffany Poe of The Culinary Institute at Platt College – Oklahoma City, OK
Adapted by StarChefs.com
October 2010
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INGREDIENTS:
¾ cup fine stale bread crumbs
¾ cup milk
3 eggs
2/3 cup raw chopped salmon
Salt and freshly ground black pepper
Heavy cream
2/3 cup chopped sea bass
2/3 cup chopped halibut
METHOD:
Combine ¼ cup bread crumbs and ¼ cup milk and cook over medium-low heat until they form a paste. Beat one of the eggs and mix it in quickly to avoid curdling. Combine this mixture and the raw salmon in the Vita-Prep, season with salt and pepper, and blend until smooth. Add heavy cream to reach the desired consistency. Form this mixture into quenells or pipe into poachable molds. Repeat individually with the sea bass and halibut. Poach at 180°F for 5 to 10 minutes or until firm. Cool and serve as a fish forcemeat trio with Escoffier-recommended garnish, sauce and accompaniments.
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