90 g eau bouillante 160 g farine T55 20 g fécule de maïs 15 g huile de tournesol
Cream Cheese Jelly
400 g bouillon de crustacés 100 g vin blanc corsé, par exemple vin jaune ou vin doux du Jurançon 5 g poivre blanc 5 g poivre noir 8,5 g gelatin 200 Bloom 50 g Cream cheese français
Filling
100 g chair de poisson plat (raie, sole...) 100 g chair de poisson blanc (bar, dorade...) QS sel QS poivre 0,1 g gingembre en poudre 0,25 g anis étoilé moulu 220 g gelée de Cream Cheese 10 g ciboulette hachée
Bring the water to a boil. Add the dry ingredients into the bowl of a stand mixer and use the lowest setting whilst you pour in the oil and boiling water.
Knead until completely incorporated. Continue kneading for 2 to 3 minutes.
Wrap the dough in cling film. Let it stay at room temperature, preferably until the dough has cooled completely.
2
Cream Cheese Jelly
Reduce the stock and the white wine to 400 g. Add 5 g white peppercorn and 5 g black peppercorn, then remove from the heat. Allow to cool, then strain
and remove any fat. Return 180 g of this mixture to the heat, then add the rehydrated gelatine followed by the cream cheese.
Blend and heat to 70 °C. Pour into a dish or a tray, cover and refrigerate.
3
Filling
Grind the fish meat together.
Lightly season with salt and pepper, then add the other dry powdered ingredients.
Roughly break up the jelly and add without incorporating.
Add the chives.
Les recettes
