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The Gisèle's marine symphony

Préparation

Approx.  40 min.

Remove the stringy parts of the celery and cut into pieces. Cut the salmon fillets into pieces and put them in a blender. Put in a bowl and mix with the crushed rusks and egg. Form small balls and flatten them. Heat the oil in a non-stick pan and cook the balls on each side.Keep warm.

Slice the leeks, wash and drain.Heat the butter in a saucepan and briefly cook the leek slices.

Add the broth and cook over low heat for 15 minutes.

Make a puree using a mixer and pour the preparation in a saucepan, add the beer, mustard and fresh cream and heat for 3 or 4 minutes. Season to your taste.

Serve

Serve the balls and sauce on warm plates.

Pair the dish with a Hopus.

For 4 people

  • 500 gr of salmon fillets
  • 2 rusks
  • 150 gr of leeks
  • 2 tablespoons of unsalted butter
  • 2.5 dl of chicken or vegetable broth
  • 6 to 8 tablespoons of Hopus
  • 1 white celery stalk
  • 1 egg
  • 2 tablespoons of mustard
  • 2 tablespoons of fresh cream
  • 4 tablespoons of olive oil or sunflower oil
  • Ground pepper and salt according to taste

La Symphonie marine de Gisèle

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