Fish Galantine
Main Dishes • European
Description
Fish Galantine
Ingredients
- Pangasius 20 oz
- Smoked haddock fillet 10 oz
- Scorpion fish fillet 10 oz
- Butter 0 oz
- Chicken Egg 1 piece
- Milk 5 fl oz
- Cream 5 fl oz
- Ketchup 2 tablespoons
- Celery stalk 1 piece
- Salt to taste
- Celery stalk to taste
Step-by-Step Guide
Step 1
Boil the sea bass in broth or plain water, then cool. Separate the egg into yolk and white. Place the sea bass in a blender and puree it together with the ketchup and egg white. Add salt.
Step 2
Heat the milk and melt the butter. In a bowl, mix the yolk with flour, season with salt and pepper; while stirring, add the hot milk and butter. Transfer to a saucepan and, continuing to whisk, cook over medium heat until thickened. Remove from heat, cool, then mix with the sea bass puree. Place the fish paste in the refrigerator for 1 hour, then gradually incorporate the cream. Return to the refrigerator for several hours.
Step 3
Preheat the oven to 355°F. Cut the salmon into sticks 2–3 cm thick. Lay a sheet of foil on the table. Arrange the white fish fillets on it so that the pieces slightly overlap. In the center, place 1/2 of the fish mixture, then add the salmon sticks on top. Spread the remaining paste, shape it into a block, and place the celery leaves on top. Cover with the free ends of the white fish, forming a roll. Wrap it tightly in foil and place it in the oven for 45 minutes.
Step 4
Transfer the dish to a rack, make several holes in the bottom layer of foil to let the juice drain. Allow the galantine to cool slightly, then remove the foil and slice the galantine into serving pieces.
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