Dish First course

Hake mousseline with glasswort, smoked salmon roll, served ballottine-style, with a seaweed cream and glasswort

Par Chefs de Baie de Somme - Zéro Carbone, reimagined by Chef Jackie MASSE.

This recipe was featured at the 2017 International Agricultural Show and

Hake mousseline with glasswort, smoked salmon roll, served ballottine-style, with a seaweed cream and glasswort
60 min
Préparation
40 min
Cuisson
100 min
Total
Difficile
Niveau
4
Personnes

Ingredients

  • 2 slices of smoked salmon
  • 200 g of hake fillet
  • 2.5 dl of 35% heavy cream
  • 1 egg white
  • 150 g fresh glasswort
  • 20 cherry tomatoes
  • 1 dl olive oil
  • 150 g of live cockles
  • 1 dl white wine - 1 small shallot
  • 1 bouquet garni - 1.5 cups vegetable broth
  • 400 g potatoes - 1 clove of garlic
  • 50 g butter - ¼ bunch of chives
  • Salt, pepper, nutmeg—50 g roux if needed

Prep time: 1 hour - Cook time: 40 minutes total

1
Preparing the ballottine - Process the cooked hake flesh in a food processor, add 1 egg white, then 100 g of heavy cream to make the mousseline. Season with salt, pepper, and nutmeg. Add 30 g of salicornia, previously blanched and finely chopped. Set aside. Take the 2 smoked salmon fillets and cut them lengthwise. Each piece should weigh 60 g. Place a rectangular layer of mousseline on plastic wrap, arrange the salmon on top, and roll it up to form a ballotine; pinch the ends to shape it into a bonbon.
2
Mashed Potatoes Peel the potatoes and boil them in water with a clove of garlic, salt, and pepper. Once cooked, drain and mash with a fork, then stir in small pieces of butter and finely chopped chives. Keep warm.
3
Tomatoes - Place the tomatoes in an ovenproof dish with olive oil, salt, and pepper. Bake for 5 to 6 minutes at 150°C.
4
Cooking the cockles - Cook the cockles in the marinière style with white wine, shallots, and the bouquet garni. Reserve the cooking liquid to make the sauce, and set the cockles aside for the final step.
5
Preparing the sauce - In a saucepan, combine the vegetable broth, the cooking liquid from the cockles, and the remaining heavy cream. Bring to a boil, then add the remaining fresh glasswort. Cook for 2–3 minutes, then blend the mixture and strain it. Adjust the seasoning (thicken with a roux if necessary).
6
Cooking the ballottines - Poach the ballottines for 8 minutes at 90°C. The idea is to cook the mousseline while keeping the salmon raw but at room temperature. Plate the dish as shown in the photo. Enjoy!