Amounts for 60 3x3 cm cubes COMPOSITION • Soft savoury biscuit • Salmon bavarois • Tomato gelatine SOFT SAVOURY BISCUIT INGREDIENTS: • egg yolks 150 g • egg whites 230 g • sugar 40 g • salt 15 g • flour 130 g • potato starch 50 g INSTRUCTIONS In a stand mixer, whip the egg whites together with the sugar and salt. When the whites are almost fully whipped, slowly pour in the egg yolks, slowing down the mixing speed; using a spatula, carefully add the flours that have been previously sifted. On a silpat silicon baking sheet, roll out the dough to a 4 mm thickness and bake at 240°C for 5 minutes. Remove from oven and place immediately in the blast chiller. SALMON BAVAROIS INGREDIENTS: • fresh salmon 700 g • white or red Tropea onions 100 g • olive oil 100 g • tomato paste 15 g • fresh whole milk 200 g • isinglass sheets 20 g • slightly whipped cream 500 g • cubed smoked salmon 200 g INSTRUCTIONS Sauté onions in olive oil. Add the salmon and season with salt and pepper. Then add the tomato paste and cook for 2 minutes; add milk, heat until boiling, then blend. Add previously rehydrated gelatine then strain; cool to 30°C. Add cubed smoked salmon and lighten the mixture with the slightly whipped cream. Salmon and tomato cube TOMATO GELATINE INGREDIENTS: • tomato puree 500 g • isinglass sheets 15 g • dry oregano 1 g • salt and pepper to taste INSTRUCTIONS Blend the tomato pulp with the salt and pepper. Season with oregano and add the animal-original gelatine that has been previously rehydrated and dissolved in a small amount of tomato pulp that was heated in the microwave. Pour into half-sphere-shaped silicon moulds and blast freeze at a frozen temperature. ASSEMBLY Place the cookie on the bottom of a squareshaped mould then pour on the bavarois and blast chill. Cut into cubes. Remove tomato gelatine from mould and place a half-sphere on every cube. Consume at +10°C. 51
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