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Serves 14
2 ounces milk
3
ounces flour
3 egg yolks
to taste salt and ground white pepper
1/4
teaspoon ground nutmeg
1 1/2 ounces butter
10 ounces sole, cubed
1
egg white
1 ounce white wine
1 ounce brandy
21 ounces boned and
skinned fresh salmon fillet
1 1/2 ounces pistachio nuts
1 ounce
truffles, diced
1 cup aspic jelly
1 cup cream, whipped
2
tablespoons salmon caviar
1 small bunch of dill
PREPARATION
Preheat oven to 350 degrees.
Prepare panada by mixing milk, flour, egg
yolks, salt and pepper and nutmeg in a saucepan. Bring to a boil, stirring
until thick. Mix in butter and chill for 30 minutes.
Emulsify sole in food
processor. Add panada, egg white, wine and brandy.
Cut boneless salmon into
cubes. Season with salt and pepper and chill.
Line a loaf mild with plastic
wrap.
Fill, alternating forcemeat, salmon cubes, pistachio and truffles.
Cover with plastic wrap and aluminum foil. Bake in a water bath to a 150
degrees F internal temperature. Press down and cool 1 hour.
Unmold and
chill. Coat with aspic, decorate with whipped cream flavored with tomato
ketchup. Garnish with dill.
