Cups with salmon (Salmon cornet)

Submitted by enr on 28 Jul 2009
# For cones:
1/4 cup Flour + 3 tbsp flour
1 tbsp sugar 1 tsp sugar +
1 tsp salt
8 tbsp butter - soft but still cool to the touch
2 large egg whites, cold
2 tbsp sesame seeds
# For salmon tartar:
8 tbsp finely minced meat salmon bellies
3 / tsp extra virgin olive oil
3/4 tsp lemon juice
1 and 1/2 tsp finely ground chives or green onions
1 and 1/2 tsp finely ground shallots
salt white pepper
# For the cream with red onion:
1 tbsp finely minced meat red onion
1/2 cup sour cream
salt and white pepper
Cups with salmon (Salmon cornet)
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For cones (cornets): flour, sugar and salt mix in medium bowl. In a separate bowl, mix with a spatula until it becomes soft butter consistency of mayonnaise. The eggs were mixed with the dry ingredients with a spatula until the mixture is smooth and is added to a cushioned butter. Stir as needed until a creamy mixture without lumps. Transfer the mixture to a small bowl to make it easier to work. Warm the oven to 220 C. From cooking paper make 24 circular pattern with a diameter of 10 cm. Part of the mixture A cone is injected in the middle of the template and is smoothed with a spatula to remove excess mixture. After firing of the first batch of the cone will be able to evaluate the correct thickness. You may need a little more or less to put the mixture in order to adjust the thickness of the cones. templates are arranged in the pan leaving a distance of about 3 cm between them. Sprinkle each template with a pinch sesame seeds. Bake in oven for 4 to 6 minutes, or until the turn pink patterns. Open the oven door and leave it in the pan to keep warm and templates to prevent hardening. Take one by one and patterns are formed in the form of a cone with sesame inwards. Leave cones back into the tray, and the edge of the overlapping edges left bottom. When all the cones are ready to close the door of the oven and bake for another 3 to 4 minutes until golden brown cones acquire color. Remove the tray from the oven and allowed to slightly cool for 30 seconds. Carefully remove the cooking paper cones and leave cool for a few minutes. Cones can be stored for up to two days in an airtight box. For salmon tartare: With a sharp knife, is chopped fine minced meat fillet of salmon and place in small bowl. Mix with other spices to taste. Wind up the bowl and leave in refrigerator for 30 minutes to 12 hours. For the cream with red onion: Place the red onion in a strainer and rinse in cold water for a few seconds. Place a towel to drain. In a small metal bowl, mix sour cream from 30 seconds to 1 minute or until thickened. Mix cream with chopped onion and salt and white pepper. Place in a refrigerator for 6 hours. finishing part: Fill only the top of each cone with cream, onion, leaving a tapered bottom empty. With a scoop of ice cream is made dome cone salmon tartar. Dome of the cone sprinkle with chopped green onions. The number of cones for this dose is 24. * Tolard Keller says this is one of his favorite dishes that can be prepared for different occasions and for many people, because it's fun to watch them They are delicious and do not require a table or silverware. You can eat it with a napkin with a glass of champagne or wine in one hand. He says that in the French Laundry he uses specially made trays, but can fill a bowl with sea salt and there to arrange the cones.
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28 Jul 2009