Dariole de Saumon

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Preheat your oven to 160°C (325°F) and butter four individual dariole molds or ramekins.

   Ongeveer 5 min

   Tip van de kok: Ensure molds are well buttered to prevent sticking.

2. 2

   Cut the salmon fillet into small pieces and place them in a food processor.

   Ongeveer 2 min

3. 3

   Add the egg white, lemon juice, salt, and black pepper to the food processor with the salmon.

4. 4

   Process the mixture until it forms a smooth paste, scraping down the sides as needed.

   Ongeveer 3 min

   Tip van de kok: Do not over-process, as this can make the salmon tough.

5. 5

   Gradually add the cold heavy cream while processing until just combined and smooth.

   Ongeveer 2 min

   Tip van de kok: Adding the cream slowly helps emulsify the mixture.

6. 6

   Stir in the fresh dill by hand, ensuring it's evenly distributed.

   Ongeveer 1 min

7. 7

   Spoon the salmon mixture into the prepared dariole molds, filling them about three-quarters full.

   Ongeveer 2 min

8. 8

   Place the filled molds in a baking dish and pour hot water into the dish, creating a bain-marie, until the water comes halfway up the sides of the molds.

   Ongeveer 2 min

   Tip van de kok: The bain-marie ensures gentle, even cooking and prevents the mousseline from drying out.

9. 9

   Bake for 18-20 minutes, or until the mousseline is set and lightly golden on top.

   Ongeveer 20 min

   Tip van de kok: A toothpick inserted into the center should come out clean when cooked.

10. 10

    Carefully remove the molds from the bain-marie and let them cool for a few minutes before unmolding.

    Ongeveer 3 min

11. 11

    Invert each dariole onto a serving plate.

    Ongeveer 1 min

    Tip van de kok: A thin knife around the edge can help release them if needed.