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Salmon trout 'boudin blanc’

This component of a salmon trout boudin blanc works well due to the high concentration of gelatin in the skin. This ensures a tight and uniform final result.

Makes 1050g.

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Allergens and dietary requirements

  • Egg
  • Cow's milk
  • Lactose
  • Pescetarian

Ingredients

400
g
salmon trout, no skin, no bones
110
g
egg white
40
g
egg yolk
300
g
milk
140
g
butter, melted
1.5
g
xanthan gum
300
g
salmon trout, cut in brunoise
10
g
chive, finely cut
50
g
shallot, finely cut
as needed
salmon trout, skin
as needed
salt and pepper

Scale recipe

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