Summary

Ingredients

• 300 g salmon fillet (s)
• 2 egg (s)
• 100 g toast bread (without crust)
• 100 ml cream
• Salt and pepper, nutmeg, lemon juice

For the sauce:

• 2 shallot (s)
• 50 g butter
• 250 ml wine, Riesling
• 200 ml cream
• 100 ml fish stock
• chives

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Instructions

1. The ingredients must all be ice cold !! It is best to lightly freeze the salmon fillet.
2. Dice the toast and soak in the cream.
3. Cut the salmon fillet into small pieces and mix together with the creamy bread, a squeeze of lemon and the egg yolk from the two eggs until you get a smooth farce.
4. Beat the egg white until stiff and mix with the fish farce.
5. Season with salt, pepper and nutmeg. Put everything in the fridge while preparing the sauce.
6. Finely dice the shallots and sauté in the butter. Pour in the wine and reduce by half. Then stir in the fish stock, reduce it again and finally reduce it with the cream to a creamy sauce. Take the pot off the hob and mix with the hand blender.
7. Cut off the fish farce with a tablespoon and cook in simmering (not boiling) water for about 8 to 10 minutes.
8. Arrange 3 foam balls on a plate and pour on the sauce. (Before pouring on, briefly foam up again with the hand blender)
9. Dress with chives.