To finish the ballotine bring water in a pan to a simmer and drop the cling filmed ballotine in for 10 seconds. American main dish fish and shellfish. 11 september 2006. Add salmon fillets push out as much air as possible and seal the bag. Salt and pepper to taste.
Keeping aside about 2 ts spinach divide the rest between the fillets. Lay out one fillet on each square. Cut aluminum foil into 5 inch squares. Ballottines and galantines are classical dishes of deboned chicken meat wrapped in its own skin along with other ingredients and then poached or braised. Ingredients makes 10 12 pieces 2 x 600g filleted and trimmed sides of salmon cayenne pepper salt 1 leaf gelatine dill parsley and tarragon chopped about 1 litres milk and water for poaching.
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Roll the fillets to create. Season the salmon fillets on both sides with the salt pepper and cayenne and leave for 15 min. Lay one of the fillets skin side down. For the fromage blanc 200g fromage blanc. The ballotine here is made from very finely sliced smoked haddock fillets which are rolled around a delicate creamy scallop and potted shrimp mousseline.
Add your review photo or comments for salmon ballotine. Place half the minced herbs in the middle of the cling film in roughly the same shape as the fish. Ballotine of salmon by robert reid. You can add herbs and spices to the brine as well to add more flavor. Dill and black or white pepper are commonly added.
Dry with kitchen paper to remove any liquid. Dry with kitchen paper to remove any liquid. Add your review photo or comments for salmon ballotine. Roll the fillets to create. Refrigerate for about 30 minutes but no less than 10 minutes.
Dill and black or white pepper are commonly added. Keeping aside about 2 ts spinach divide the rest between the fillets. Drain and press to remove the liquid. To finish the ballotine bring water in a pan to a simmer and drop the cling filmed ballotine in for 10 seconds.
