Toast with dill and haddock mousse

Recipe by: Myriam Minne (Hap & Tap)
http://www.hap-en-tap.be

The most original thing about this recipe? This toast!

A frozen sponge cake that is then sliced and dried in the oven. And just look at that colour! An appetizer worthy of Christmas!

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Ingredients

For the haddock mousse

  • 320 g haddock
  • 13 g lemon juice
  • 320 g chicken stock
  • 1 pinch of cayenne pepper
  • 380 g whipped cream
  • 2 sheets of gelatin (about 3 g/sheet)

For the dill sponge cake toast

  • 10 g hazelnut oil
  • 80 g dill
  • 150 g water
  • 125 g of egg whites
  • 80 g of egg yolks
  • 80 g flour
  • 80 g of Zùsto

For the dill cream

  • 2 tablespoons of chopped dill
  • 2 handfuls of spinach
  • 3 tablespoons of grape seed oil
  • 2 egg whites
  • Fresh dill
  • Candied lemon peel

Preparation method

For the haddock mousse

  1. Poach the haddock until it is cooked.
  2. Soak the gelatine in plenty of cold water.
  3. Mix the still warm haddock with the chicken stock, cayenne pepper and lemon juice, add the drained gelatine and leave to cool to room temperature.
  4. Fold in the half-whipped cream.
  5. Allow to set in the refrigerator.

For the sponge cake

  1. Mix all the ingredients together and sift them through a fine sieve. Then pour the mixture into a siphon with 2 gas cartridges attached. Fill each cup 2/3 full and cook for 30 seconds in the microwave (500 W).
  2. Leave to cool and place in the freezer. Cut the cake into slices and dry them in the oven at 80°C.

For the dill cream

  1. Briefly cook the spinach with the dill in boiling water, plunge into ice water after cooking and drain. Gently mix with the other ingredients and finish with fresh dill and candied lemon zest.

Presentation

  1. Garnish the crispy cake with a quenelle of haddock mousse, place a dab of dill cream on the side and finish with fresh dill sprigs.

ABOUT MYRIAM

Hap & Tap is the brainchild of Myriam Minne.

Myriam Minne is married and has two children. She enjoys juggling her running shoes with her pots and pans.

It was by chance that she took a cooking course at Spermalie and has since become a qualified cook who has taken 2 years of baking classes. Without stopping there, she has also created a great blog full of recipes… lots of recipes! From easy and quick ones to those that are more technical and advanced, they are al cleverly grouped into different categories.

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